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Vangi Bath

Vangi Bath

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.

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Ingredients:

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

oil

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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

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Method:

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.

ENJOY!!!

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Posted by on September 17, 2014 in Mixed Rice

 

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Yennai Kathrikai Kuzhambu

Yennai Kathrikai Kuzhambu

For those of you who don’t know what the “Yennai Kathrikai Kuzhambu” means … it is a spicy fried aubergine in a tangy onion-tomato gravy.

The Yennai Kathrikai Kuzhambu as the name suggests has the aubergines/ brinjals fried in oil before being added to the gravy. Many variations to the kuzhambu are there. This is a cheats method to the original version but with no compromise to the taste.

The masala powder to be roast and ground for the kuzhambu can be made ahead and stored in an airtight container. The same masala powder can be added for other dished also, to enhance their flavour.

The kuzhambu tastes absolutely divine with just plain steamed rice.

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Ingredients:

Onions                                                                                     –              1 no

Tomato                                                                                    –              1 no

Coconut (grated)                                                                       –              ¼ cup

Small Brinjals (whole slit in 4)                                                    –              4-5 nos

Tamarind puree                                                                         –              2 tbsps

Kuzhambu milaga powder/ sambar powder                                  –              1 ½-2 tbsps

Turmeric powder                                                                        –              ½ tsp

Saunf seeds                                                                              –              ½ tsp

Curry leaves                                                                              –              1-2 sprigs

Small onions(chopped)                                                               –              4-5 nos

Garlic(sliced)                                                                             –              4-5 nos

Thalikare vadagam                                                                     –              1 tbsp

Or

mustard seeds                                                                          –              ½ tsp

fenugreek seeds/ vendhayam                                                      –              ½ tsp

To roast and grind:

Red chilies                                                                               –              4-5 nos

Coriander seeds                                                                      –              2 tbsps

Cinnamon stick                                                                       –              1” piece

Saunf                                                                                     –              ½ tsp

Jeera                                                                                     –               1 tsp

Pepper                                                                                   –              ½ tsp

Channa Dhal                                                                           –              1 tbsp

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Method:

Grind together the big onion, tomato, coconut, tamarind puree, turmeric powder, chilli powder(kuzhambu milaga powder) and salt to a paste in a grinder and keep aside.

Dry roast red chillies, channa dhal, coriander seeds, pepper, fenugreek seeds, saunf, jeera and cinnamon together and grind to a powder. Keep aside.

In a medium pan, heat oil and fry the slit brinjals. Shallow fry them in oil till they change color. Drain on absorbent paper and keep aside.

In the same pan, add the talikare vadam or the mustard seeds and fenugreek seeds and wait for them to sputter.

When they do, add the ground onion –tomato masala paste. Sauté them on medium heat till oil starts to appear on the sides of the pan.

Add the already sautéed brinjals and check the consistency of the kuzhambu. (You may have to add half a cup of water)

Close and cook for a further 5 minutes.

Remove the lid, add a tablespoon of the roast and ground masala powder, mix it well into the kuzhambu and cover again.

Cook the kuzhambu on slow heat for 5 minutes and turn the heat off.

In another pan, heat a tablespoon of oil, sauté the chopped small onions, garlic and sprig of curry leaf.

Sauté the onions and garlic till they turn slightly brown.

Pour the entire mixture over the kuzhambu and mix it well.

Serve hot with steamed rice.

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Posted by on August 25, 2014 in Kuzhambus, Vegetarian Dishes

 

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