Vangi bath: (brinjal rice) Karnataka style
Ingredients:
- Cooked Rice - 1 cup
- Long green brinjal /badanekai -3-4
- Oil - 4-5tsp
- Mustard -1/4 tsp
- Groundnut -1 tbsp
- Channa dal -1 tsp
- Urad dal -1 tsp
- Curry leaves -1 sprig
- onion -1 thinly sliced
- green chilles -2 splited
- Turmeric powder - 1/2 tsp
- Vangi bath powder - 4-5 tsps
- Lemon juice - 1tsp
- Salt to taste
Garnishing: coriander leaves
Method:
- Cut brinjal into about 1-and-1/2" long pieces, which should be thin.
- [Use Mysore brinjal / long green brinjal or purple brinjal.]
- Heat oil in a kadai.
- Add mustard seeds.
- Add ground nuts and channa dal when the mustard seeds begin to splutter.
- Fry till the color of the dal changes slightly.
- Add urad dal. Fry till dal turns to golden brown.
- Add curry leaves. Fry for a few seconds.
- Then add onion and chillies fry it till onoion turns transparent.
- Squeeze the water completely from the brinjal pieces.
- Add brinjal, mix, cover with a plate.
- Mix intermittently.
- Cook till the pieces are soft, but not too soft.
- Add vangi bhath powder, turmeric and salt. Mix
- Add 1 or 2 teaspoons of water if the mixture becomes dry.
- Fry till the oil separates.
- Switch-off the stove.
- Vangi bhath seasoning is ready.
- Add the cooked rice.
- Mix thoroughly.now add lemon juice.. mix well.
- vangi bath is ready.
