Vangibaath is a traditional recipe from karnataka, India. Also popular in Tamilnadu and Andhra pradesh with different names. Which is prepared in daily basis with available ingredients at home.
This is a simple rice with fried eggplant and a special masala powder added to it, gives nice flavor and taste. I adapted this recipe from my blog friend Prema of Premas cook. You can also add Cinnamon, cloves, tamarind juice and red chillies as per you taste to get Tamilnadu, Andhra style vangi bath.
Preparation time: 10 minutes
Cooking time: 20 ~ 25 minutes
Serves: 4 ~ 6
2 cup steamed rice
½ cup small onion or 1 medium size onion, chopped finely
1 ½ cup egg plant, diced into medium size
Salt to taste
For Vangi bath masala to grind
3 ~ 4 red chilies depends on your spice level
2 tsp toor dhal
11/4 tsp shredded coconut
½ tsp peanuts
¼ tsp sesame seeds
¼ tsp turmeric powder
A pinch of hing
3 tbsp oil
½ tsp mustard seeds
1 string curry leaves
Cashews nuts as needed
Fry the grinding ingredients one by one with 1 tsp of oil till it change it to golden brown color and allow it to cool, then grind it into coarse powder.
Heat the remaining oil in the same pan, add seasoning ingredients one by one.
Add chopped onions, saute til it turns to translucent. Add diced eggplant and cook it for another 5 ~ 10 minutes in low heat or until it become soft and crispy.
Add the ground vangi baath powder and cook it for 2 ~ 3 minutes or until raw smell disappear.
Adjust salt to taste.
Add the cooked rice to the eggplant mixture and mix well.
Cover the pan and cook it in low heat. Turn of the heat and add minced cilantro and mix gently. serve with pappad and pickle.
This recipe is going to Blogging Marathon under the theme ” Traditional” and do check, Blogging Marathon page for the other Blogging Marathoners doing BM# 27