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.

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

Method

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.

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.