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Vangibath (Brinjal Rice)


By Nature Kitchen (Visit website)

(4.00/5 - 1 vote)


vangibhath 1

Happy valentines day to all my viewers. This is my most comfort & tasty rice variety, which I cook very often for my DH lunch box.  I always prepare the vangibath powder & store it in the freezer for a week or more.  It makes my cooking very simple & easy.  Best way to serve this rice is with papads or with raitas as well.  

Ingredients :
Green / purple Brinjal - 100 gms (or eggplant - 1 medium sized)Basmati rice - 1 cupOil - 1 tbspChanna dal - 1 tspMustard seeds - 1 tspTamarind pulp -1/2 tspA pinch of jaggeryOnion - 1 noPotato - 1 small sizedTurmeric powder - 1/4 tspVangibhath powder Dry coconut powder - 1 tspRoasted cashewnuts for garnishingSalt to taste
For vangibhath powder :
Red chillis - 2 nos (or black pepper corns)Corriander seeds - 1 tspPoppy seeds - 1/4 tspUrad Dal - 1 tspChanna Dal - 1 tspDry coconut powder - 1/2 tspCinnamon stick - 1 noClove - 2 nosSesame seeds - 1/4 tsp1/4 tsp hing
Dry roast the above ingredients & grind it to smooth powder.

vangibhath 3

Direction to cook :

1.   Cook the rice & allow it to cool.

2.   Meanwhile, heat oil in the pan.   Add channa dal, mustard seeds, finely chopped onions & then cut potato slices.  Cook till tender.

3.   Slice the brinjals in lengthwise & add them to the above mixture.  Add turmeric powder & salt to taste.

4.   Add tamarind pulp & coconut powder.  Cook till brinjals are done.

5.   Now add grounded vangibath powder & a pinch of jaggery.  Add cooked rice & mix them throughly till nicely combined.

6.   Add roasted cashewnuts.

vangibath 2

Serve with papads or raita.


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