Vangi Bath
Ingredients - Serves 4-5
- 500 g eggplant (also known as aubergine/brinjal), cut into cubes
- 1½ cups uncooked long-grain rice
- 1 medium-sized (or 200 g) onion, sliced
- 4 tbsp oil
- 15 cashews, optional
- 1½ tsp cumin seeds
- 1 tsp turmeric powder
- fresh coriander, chopped, optional
- Salt, to taste
- For the vangi bath masala
- 3 tsp oil
- 3 tsp split chickpeas (chana dal)
- 3 tsp black gram (urad dal)
- 3 dried red chillies, broken into small pieces (adjust based on your spice/heat tolerance)
- 1½ tbsp coriander seeds
- 3 tsp fresh or dried coconut, shredded
- ¾ tsp sesame seeds
- a pinch of asafoetida (hing)
Steps
- Cook the rice separately
- Spread onto a large tray and set aside to cool
- To make the masala
- Heat 2 tsp oil in a small pan. Fry all the ingredients for the masala till they start to brown
- Grind to a fine powder and set aside
- To make the vangi bath
- Heat 4 tbsp of oil in a large saucepan. Add cumin seeds and cashews and fry till the cashews are slightly brown
- Add onions and eggplant cubes and fry till the eggplant is completely cooked
- Add turmeric, vangi bath masala, cooked rice and salt
- Garnish with fresh coriander and serve with a dollop of yoghurt
An {electric rice cooker} can be useful
By Sirisha Tadimalla on