Vangi Bhath Recipe | Brinjal Rice Recipe
This Vangi Bhath Recipe is delicious brinjal rice from Karnataka cuisine. It is made with freshly grounded spices cooked with tamarind pulp, brinjal and mixed with rice. This rice as a unique taste from the rest of the rice dishes.
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Servings: 4 People
Ingredients
- Basmati rice – 2cup
- Brinjal – 3 long
- Sliced onion – 1 small
- Slit green chillies - 3
- Tamarind – a small lemon size
- Curry leaves
- Mustard + urad dal – 1tsp
- Coriander leaves
- Oil- 2tbsp
- Salt to taste
To Roast and Grind:
- Oil – 1tsp
- Chana dal – 1tsp
- Cumin seeds – 1tsp
- Urad dal – 1tsp
- Coriander seeds – 1tsp
- Poppy seeds – 1tsp
- Sesame seeds – 1tsp
- Dry red chillies – 2
- Dry coconut chunks – 1tbsp
Instructions
- Wash and soak the rice in enough water for 10 -15 minutes.
- Soak tamarind in hot water to extract the pulp.
- Roast all the ingredients mentioned above and allow them to cool and grind into a powder.
- Drain the water from the rice and keep aside.
- Heat a Kadai with 2tsp of ghee. when ghee is hot, add the rice and sauté for a few minutes so that the rice is nicely coated with ghee.
- Next, add 1 ½ cups of hot water along with salt and mix well. Cover and cook on low flame for 10-12 minutes or until the water is completely absorbed and rice is cooked.
- Spread the cooked rice on a plate to cool.
- Cut the brinjals in lengthwise and soak in salt, turmeric water so that they don’t turn black.
- In meanwhile, heat a pan with oil, add mustard urad dal and when they begin to crackle add chopped onions, slit green chillies, peanuts and fry them until they turn translucent.
- Add the chopped brinjal to the pan and sauté for few minutes.
- Then add the grounded masala paste along with tamarind pulp, salt and mix well.
- Cover and cook until the brinjal is cooked properly.
- Add the cooked rice and mix well with masala, check the seasoning.
- Finally, add the coriander leaves and switch off the flame.
- Enjoy this tangy and mild vangi bhath with raita or just like that.
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