Wednesday, July 25, 2012

VANGI BATH-(BRINJAL RICE-KARNATAKA CUISINE)

INGREDIENTS:
  1. Small size purple brinjals-6
  2. Onion chopped length wise-1 small
  3. Green chilis chopped-2
  4. Cooked basmathi rice-2 cups
  5. Oil-1 tbs
  6. Cumin mustard-1/2 ts each
  7. Uraddal and chena dal-1 ts each
  8. Hing-pinch
VANGIBATH MASALA INGREDIENTS:
  1. Chenadal-2 ts
  2. Dry coconut-2ts
  3. Cinnamon 1/2 inch stick
  4. Cloves-2
  5. Dhaniya powder -1 ts
  6. Poppy seeds-1/2 ts
  7. Roasted peanuts-1tbs
  8. dry chilis-2
  9. Salt-to taste
  10. Garlic pod-1
  11. Oil-1/2 ts
METHOD:
ANDHRA RUCHULU -VANGI BATH 
  • Roast all ingredients with little oil to light brown color except salt and garlic
  • Cool and make fine powder
METHOD TO MAKE VANGI BATH
  1. Cook basmathi rice cool and set a side
  2. Make plus mark with knife on the brinjals
  3. Heat oil in a pan add cumin mustard and dals fry till brown
  4. Now add hing onion chilis and fry till onion turns to light brown colour
  5. Add brinjals and saute for a minute add little water close lid and cook till soft
  6. when after evaporates and brinjals get cooked add blended masala powder salt and cooked rice
  7. mix well and serve with raitha