Too much of anything is boring…
I know that too and now I have decided to make something different from a different place …finally!!!
So how many of you don’t like brinjals/ aubergines… I never liked them too till I tasted this vangi bath.
The vangi bath is nothing but spiced brinjal/ aubergine rice. The brijals/ aubergines are slit lengthwise and sauted with the masala powder and they become soft and soo tasty, it will be hard for anyone to resist.
Brinjal – 6-8 nos
Rice (sona masoori) – 1 cup
Small onions/ shallots (sliced) – 5-6 nos
Garlic (sliced) – 3-4 nos
Curry leaves – 2 sprigs
Turmeric powder – ¼ tsp
Salt to taste
To roast and grind:
Red chillies – 4-5 nos
Coriander seeds – 1 tbsp
Bengal gram – 1 tbsp
Jeera – 1 tsp
Saunf/ fennel seeds – ½ tsp
Coconut (grated) – 1 tbsp
Tamarind (puree) – 1 tbsp
Cinnamon stick – 1” piece
Cook rice with slightly less water for them not to get mush and spread on a plate for it to cool. I used the normal everyday rice, you can use basmati if you prefer. Keep aside.
In a small pan, heat a tsp of oil and roast all the ingredients for roasting, except the tamarind which you add while grinding. The Bengal gram should turn a nice golden brown. Remove from heat and let it cool.
When the roasted ingredients are cool, grind them to a powder with the tamarind. Keep aside.
Heat oil in a deep pan and let it get hot. Add the sliced shallots and garlic and sauté.
Let it turn a nice golden color and then add the curry leaves. Sauté for a minute.
Now, add the brinjal’s slit lengthwise and sauté them with the shallots and garlic.
When they are soft and cooked, add the powdered masala powder and turmeric powder sauté for a further 5 minutes, covered.
When the brinjals are fully cooked and the masala is blended well with the shallots, add the cooked rice and mix well.
Season with salt and cook on a low heat.
Remove from heat, garnish with curry leaves and serve with capsicum raitha and rice appalam.