Vangi baath is on of the traditional ways of serving brinjal………vankaya. A subtle flavored home made vangi baath masala is added to the fried brinjal pieces and this is added to the pre cooked rice. This is the best way of serving brinjal. Many variations can be made to the masala used. Can use other veggies to enhance the taste. Here I give the traditional way of making the vangi baath which I learned from my Grand Mom. You can even replace fried rice or pulao with this vangi baath for a joyful sunday.
INGREDIENTS
- Rice 1 cup
- Brinjal pieces 2 cups
- Salt to taste
- Oil 2 Tsp
- Jeera 1/2 tsp
- Mustard 1/2 tsp
- Cashews 2 Tsp
- Curry leaves few
- Cilantro 2 sprigs
- Cinnamon stick 1 inch
- Cloves 3
- Cardamom 2
- Chana dal 1 Tsp
- Urad dal 1 Tsp
- Jeera 1/2 tsp
- Dhaniya seeds 1 Tsp
- Dry coconut powder 2 Tsp
- Cashews 1 Tsp
- Red chilies 3
Cook the rice along with some salt and oil and keep it aside.
Dry roast the masala ingredients on a slow flame and grind to a fine powder.
Heat oil in a pan and add the jeera, mustard. When they are done add the curry leaves, cashews. When the cashews turn golden brown add the brinjal pieces.
Add enough salt just for the brinjal pieces(rice is cooked along with salt). Fry till the brinjal pieces turn golden brown. Do not cover and cook. The brinjal pieces should be soft, fried to golden brown, should be separate.
Now add the cooked rice and ground masala powder. Add the powder just enough for the rice. You can refrigerate the remaining powder for up to 1 month.
Mix well and serve hot with plain curd or any raita.
TIPS
- Can add other veggies such as carrots, green peas, potatoes, corn.
- The same masala can also be used for capsicum rice.
- Don’t make the brinjals too mushy while frying.
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