|
Vangi Bhath
|
Ingredients |
Serves (3-4) |
|
Raw rice |
|
1 ½ cup |
|
Water |
|
3 cup |
|
Ghee/oil |
|
2 Tbsp |
|
Cloves |
|
2 |
|
Salt |
|
To taste |
|
Tamarind |
|
size of a small lime |
|
Small purple brinjal |
|
300 gm |
|
Purie desiccated coconut |
|
½ cup |
| |
|
|
|
Masala powder |
|
|
|
Corriander seeds |
|
2 Tbsp |
|
Cumin seeds |
|
1 tsp |
|
Red chillies |
|
8-Jun |
|
Turmeric powder |
|
1\2 tsp |
|
Cloves and cardamom |
|
2 each |
|
Saha jeera |
|
1\4 tsp |
|
Nutmeg |
|
a small piece |
|
Purie
desiccated coconut |
|
6 Tbsp |
| |
|
|
|
Seasoning |
|
|
|
Ghee/oil |
|
3 Tbsp |
|
Mustard seeds |
|
1 tsp |
|
Black gram dal |
|
2 tsp |
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Peanuts |
|
2 Tbsp |
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Curry leaves |
|
Few |
|
Green chillies |
|
3, slit |
|
Curry
leaves |
|
few |
|
Cooking Method
 |
Roast all the masala ingredients using very little
oil, except the coconut. Add the coconut, fry for
few seconds. Cool and powder together. |
|
|
Wash the rice, drain and mix with ½ the masala
powder and salt to taste. |
|
|
Heat 2 Tbsp ghee or oil, fry cloves for 1\2 minute,
and add the rice. Add 3 cups water and cook till
done. Allow to cool slightly. |
|
|
Soak tamarind in 1\2 cup water and extract the
juice. Sprinkle desiccated coconut with 3 tbsp of
warm water, mix well and keep aside. |
|
|
Wash and slit brinjals, keeping them joint at one
end. Mix remaining masala powder with salt and
stuff the brinjals. |
|
|
Heat the ghee in a kadai. Season with mustard,
black gram dal, peanuts and curry leaves. Add
brinjals and fry for a few minutes. Add tamarind
juice, cover and cook on a low flame till soft but
not mushy. Add the cooked rice; keep covered on a
low flame for 5 minutes. Add desiccated coconut,
mix lightly and serve hot. |
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