Scrumptious Vangi Bath- Brinjal Rice

Scrumptious Vangi Bath- Brinjal Rice
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Always packing lunch for some one or for even oneself is always a tricking task. Particularly on deciding menu becomes for antic. Most of become tired of eating the same dish for the lunch. And now here tasteUwish as come with a beautiful and delicious lunch box recipe, the Vangi Bath usually known as the Brinjal Rice.

See Also: Quickly Prepare Batata Poha At Home

Brinjal Rice Ingredients 

  • Chana Dal – 1 tsp.
  • Urad Dal – 1 tsp.
  • Cumin Seeds – 1/2 tsp.
  • Fenugreek Seeds – 1/4 tsp.
  • Coriander Seeds  – 2 tsp.
  • Red Chilli’s – 5 nos.
  • Grated Dry Coconut – 2 to 3 tsp.
  • Ghee – 4 tsp.
  • Oil – 1 tbsp.
  • Urad Dal – 1 tsp.
  • Chana Dal – 1 tsp.
  • Mustard Seeds – 1/2 tsp.
  • Cumin Seeds – 1/4 tsp.
  • Asafoetida Powder – 1/4 tsp.
  • Onions – 2 no’s (medium sized / Chopped)
  • Few Curry leaves
  • Brinjal – 250 grams
  • Turmeric power – 1/4 tsp.
  • Salt
  • Tamarind puree – 1/4 cup
  • Cooked Rice – 3 cups

See Also: How To Make Sabudana Thalipeeth


Preparing The Vangi Bath Masala -Brinjal Rice Masala 

  • Take a wide pan to that add Chana dal, Urad dal, Cumin seeds, Fenugreek seeds, Coriander Seeds and Red chilli’s. dry roast them well until they turn brown
  • Once they have turned to nice golden brown color then add in the grated dry Coconut and again roast them for a minute. Make sure that you do not burn them else the taste would entirely change.
  • When roasted allow the mixture to cool. When the mixture as come to the room temperature then grind them to a coarse powder. The flavorful vangi bath masala is ready.

See Also: Simple and Savory Sweet Corn Fried Rice

Tempering and cooking

  • Take a broad a pan to that add the Ghee, Oil, Urad Dal, Chana Dal, Mustard Seeds, Cumin Seeds & Asafoetida Powder and saute everything well
  • Once the smell goes off add in the chopped onions and curry leaves and saute till the onion turns transparent.
  • Now add the brinjal pieces, Turmeric powder, salt and Vangi Bath masala. Mix everything well.
  • Now close the pan with lid and allow them to cook for about 10 – 15 minutes.
  • Once cooked at this stage gradually pour the tamarind puree and saute well.
  • Then carefully add the cooked rice and saute well. Make sure that you do not break the rice if you are adding basmati rice.
  • As a finishing touch add in some tea spoon of ghee which gives a rich taste and aroma to the dish. At last garnish it with cashew nuts if you like.
  • The Brinjal rice is ready to be served hot with some nice raitha.
Vidya Sankaranandh

Vidya Sankaranandh

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