A speciality of Karnataka made of rice and brinjals. Vangi is a term used for brinjals and bhath is rice. U can also use the same spice powder for making Capsicum rice, if you do not like brinjals. For vaangi bhath, preferably the long green brinjals are used. Papads and raita or plain curds can be served alongwith this rice.
Ingredients:
Onion – 1 small
Rice -2 cups
Water – 5 cups
Brinjals – 2 long
Coriander leaves – 1 tbsp chopped
Lemon juice
Green chillie – 1
Cashewnuts roasted for garnish
For the vangi bhath powder
Udad dal -1 tsp
Chana dal – 2 tsp
Coriander seeds – 2 1/2 tsp
Red chillies – 5-6
Cinnamon – 1 inch piece
Clove – 1
Khus khus – 1/2 tsp
Asafoetida – 1/2 tsp
Copra – 1 tbsp
Jeera – 1/2 tsp
Peppercorns – 3 or 4
Fry asafoetida and dals separately with very little oil. Keep aside. Fry red chillies separately and take it off. Then add cinnamon, cloves, pepper, jeera, coriander seeds and khus khus. Lightly fry copra separately and add it to the dal mixture and powder all together.
Seasoning:
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad dal – 1/2 tsp
Chana dal – 3/4 tsp
Curry leaves – 1 sprig
Preparation:
Boil rice with water and salt. When it is cooked, drain the rice in a colander and keep it aside. Chop brinjals lengthwise and put them in a bowl of water to prevent it from discolouration. In a kadai, add oil and heat it. Add the green chillie which is slit lengthwise and finely chopped onions and saute well. The add the green brinjals slit lengthwise and fry for some time. Add 1/2 tsp spice powder (home made or store bought vaangi bhath powder) and cook the brinjals, taking care not to make it too mushy. Sprinkle some water, if required to cook the brinjals.
Heat oil and add the items listed under “seasonings” and keep it aside.
Now add the cooked rice to the brinjals, 2 tsp of the vaangi baath powder, the seasonings, chopped coriander leaves and 1/2 tsp of lime juice. Mix well and adjust the salt. If you prefer it more spicy, you may add more spice powder. Also, some of them prefer to add tamarind juice to the brinjals while cooking but I usually prefer lime juice.
Garnish with roasted cashewnuts.
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