Wednesday, December 8, 2010

Vangi Bhath


Rice - 1 cup
Long Green Brinjals - 4
Grated Dry Coconut - 3 tbsps
Lemon - 1
Coriander Seeds - 2 tsps
Black Gram - 1 1/2 tsps
Bengal Gram - 2 tsps
Cashew nuts - 6
Ghee - 1 1/2 tbsp
Dry Red Chillies - 8
Turmeric powder - 1/4 tsp
Salt to taste

For Seasoning:

Mustard Seeds - 1tsp
Black Gram - 1tsp
Bengal Gram - 2 tsps
Curry Leaves - 5
Dry Red Chillies - 2
Oil - 3 tbsps
Asafoetida, powdered - a pinch

  1. Cook rice until the grains are firm and hold shape. One cooled, separate the grains.
  2. Dry roast grated coconut in a hot pan.
  3. Heat ghee in a wok and fry red chillies, coriander seeds, black gram and bengal gram separately and keep aside. When cooled, powder it with roasted coconut.
  4. Wash and cut brinjals into 1 inch long pieces and soak in salt water.
  5. Heat oil a big wok, add bengal gram, black gram, mustard seeds, dry red chilli pieces, curry leaves and asafoetida.
  6. When mustard starts spluttering, add brinjal pieces and fry until brinjal pieces are cooked.
  7. Add the spices powder, salt and turmeric powder and mix well.
  8. Add cooked rice, mix well and turn off the heat.
  9. Squeeze lemon juice and garnish with cashew nuts fried in 1/2 tbsp ghee.
  10. Serve hot.


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