VANGI BAATH

VANGI BAATH

Ingredients:

500 grms long grained rice, basmati or anything
400 grms young brinjals cut into 1 inch in length
1 cup ghee or oil
¾ cup tamarind juice from a lemon size tamarind
½ tsp tumeric powder
2 tsp channa dal
1 tsp urad dal
2 sprigs curry leaves
2 green chillies sliced optional
2 tbs roasted cashew nuts optional
Salt to taste

Masala Powder:
30 grms channa dal
30 grms urad dal
10 grms coriander seeds
4 tbs coconut scrapings
4 cloves
2 two inch cinnamon sticks
12 dry red chillies
1 tbs poppy seeds
½ tsp asafoetida

Method:
Dry roast all the ingredients separately till they turn light golden brown.
When cool grind them to a fine powder.

Cook rice in enough water and let it cool. Add 1 tbs of oil to it.
Mix well and keep aside.

Heat a wok, add the ghee, add in the 2 dals curry leaves, green chillies,
Sauté till the dals turn golden. Now add in the brinjals, tumeric powder.
Salt and stir continuously for 5 minutes.
Now add in the masala powder, tamarind juice and mix well.
Cover and cook at medium heat for about 5 minutes. stir in between.
When the brinjals are cooked, add the roasted cashew nuts.
Add little ghee if the mixture looks dry.

Now add this brinjal mixture to the rice and mix well.
This dish tastes best when it is warm.
This vangi bath should be a bit mushy and not very dry.
You can add 2 dry red chillies while tempering.
You can also garnish with cut coriander leaves.