Vangi Bath

Vangi Bath!

I love variety rice. My kids? Not that much. But Vangi Bath is one thing that they don’t refuse. They even like the brinjal in it, though they usually complain when they see it in any other dish. And when the masala is freshly prepared at home, what better dish for lunch! This Karnataka dish is so tasty and as you already know, super healthy. In the beginning, I used to make this using MTR Vangi Bath powder. But once I tried the homemade powder, I just fell in love with the aroma and flavor. This recipe is from Indian healthy recipes, whose recipes I have been following even before I entered the blogging world. This is a great lunch box dish, where you don’t have to feel guilty about sending junk to school. So make some raitha and enjoy your Vangi Bath

Preparation time: 5 minutes| Cooking time: 25 minutesCourse: Main| Cuisine: Indian

Ingredients:

For vangi bath powder:

Red chilies- 4 to 5

Coriander seeds- 2 tblsp

Channa dal- 1 tblsp

Urad dal- ½ tblsp

Cumin seeds-1 tsp

Cloves- 4

Cinnamon- 1 small stick

For vangi bath:

Cooked rice- 1 cup

Onion- 1 (medium, thinly sliced)

Green chili- 1 (slit)

Brinjal- 250 gms

Fresh green peas- ½ cup

Lemon juice- 1 tblsp

Salt- to taste

Oil- 3 tblsp

Bay leaf-1

Cardamom-3

Cumin seeds- ½ tsp

Method:

To make vangi bath powder:

1.      Dry roast coriander seeds until it turns aromatic and crunchy. Remove and keep aside.

2.      Then dry roast chana dal and urad dal. Along with it add red chilies, cumin seeds, cloves and cinnamon. Fry till dal turns golden in colour. Remove from fire and cool it.

3.      Grind all these into a fine powder in a mixie jar.

4.      Set it aside until use.

To make vangi bath:

1.      Wash and chop brinjals vertically. Keep them in salted water until use, to prevent discolouring.

2.      Heat oil in a kadai. Add cumin seeds, cardamom and bay leaf.

3.      Once it splutters, add green chili and onion. Fry till onion turns golden in colour.

4.      Add the chopped brinjal and the fresh green peas, salt and turmeric powder. Fry for 2 to 3 minutes. Cover and cook in low flame until the veggies are soft.

5.      Now add the vangi bath powder and fry till it begins to smell good. You can now sprinkle 1 to 2 tblsp water to make the mixture moist. This is an optional step.

6.      Switch off flame and add the cooked rice and lemon juice.

7.      Mix everything well and check for salt and adjust accordingly.

8.      Serve it hot with some raitha.

Notes:

·        You can use either green or purple variety of brinjal. Just make sure they are tender.

·        People lazy to make vangi bath powder can make use of mtr vangi bath powder. But I would highly recommend you to use fresh home made vangi bath powder.

Step by step pictures

 dry roast corainder seeds until aromatic

remove and keep aside

 dry roast chana dal and urad dal

 along with it add red chili, cumin seeds

cinnamon stick and cardamom.

fry until dal turns golden in colour

 remove everything and cool it

 grind into fine powder 

 heat oil ina kadai

add cumin seeds, cardamom and bay leaf

 when it splutters add onion and green chili

fry till onion turns golden in colour

 now add the chopped brinjal nad green peas

 add salt and turmeric powder

fry for 2 to 3 minutes

cover and cook until veggies turn soft

 now add the vangi bath powder

fry until it smells good.

switch off flame

 finally add the cooked rice and lemon juice

mix evrything well and check for salt and adjust.

serve hot with raitha