Ingredients:
1 Long brinjal, 1 red or green capsicum, 1 medium size potato, cut into large pieces
1-1/2 cup Basmati rice
4 tbsp Ghee
4 Cloves (finely chopped)
1 tsp Urad dal
1/2tbsp cinammon, 1-1/2 tbsp Coriander seeds, 1/2tbsp musturd seeds
5 dry red chillies
2 Green chillies, 1 onion, and 1 tomato (chopped)
6 Peppercorns
1/2 tsp Turmeric
1 tsp Oil for frying the masala
1/2 Cup sour buttermilk or 2 tsp lemon juice
Salt to taste
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Preparation:
Take a broad pan and heat oil. Fry 3 dry red chillies, gearlic cloves, cinammon, coriander and peppercorns, for 5 minutes. Grind them to form a fine powder.
Heat ghee in a pan and add mustard seeds, urad dal, 2 dry red chillies, green chillies, onion and turmeric, stir it till the seasoning is done.
Add the brinjal, capcisum, potato pieces and little bit of salt fry for 20sec
Add tomato, lemon juice, powdered masala, and mix them together properly.
After that add water and check for salt, add salt if req.
Then add rice and mix together gentely, cover the lid and cook till the rice is completely cooked in a medium flame.
Delicious Vangi Baath is ready to serve.
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