Sunday, January 16, 2011

Vaangi Bhath

Other names - Kathirikkai Sadam / Brinjal rice / Eggplant rice / Aubergine rice / Brinjal fried rice

Prep Time: 10 min

Cooking Time: 30 min
Serves: 3


Ingredients
  1. Raw rice / Sona masoori rice - 1 cup
  2. Brinjals / Eggplant / Aubergines - 10 to 12 small sized
  3. Thick tamarind extract - 1/4 + 1/4 cup
  4. Water - 1/4 + 1/4 + 1/4 cup
  5. Salt - to taste
For seasoning
  1. Vegetable oil - 2 tbsp
  2. Mustard seeds - 1/2 tsp
  3. Split urad dhal - 1 tsp
  4. Split yellow moong dhal - 1 tsp
  5. Channa dhal - 1 tsp
  6. Roasted and peeled peanuts - 3 tbsp
  7. Curry leaves - few
Spice powders
  1. Red chilly powder - 1 tsp
  2. Sambhar powder - 1 tsp
  3. Cumin powder - 1 tsp
  4. Coriander powder - 1 tsp
  5. Turmeric powder - 1/2 tsp
  6. Garam masala powder - 2 tsp
Method to cook rice
  1. Soak a cup of rice in water; set aside for half an hour.
  2. Drain and wash rice in water for about 3 to 4 times.
  3. Add two and a half cups water & pressure cook for about 6 whistles.
  4. Give standing time to pressure cooker before opening ild.
  5. Open lid, spread rice in a wide plate; allow to cool.
Method to make vaangi bhath
  1. Discard stem, wash brinjals, pat dry, dice, soak in water & keep aside.
  2. Heat oil in a kadai, add mustard seeds & lei it splutter.
  3. Add rest of the seasoning ingredients and saute for a min or two.
  4. Drain water, squeeze & add the brinjal pieces, salt; stir fry in high flame for about 3 min.
  5. Close with lid, cook for about 3 min in low flame.
  6. Open lid, add 1/4 cup water; cover and cook for another 3 min.
  7. Combine well; add another 1/4 cup water; cover and cook for 3 min.
  8. Add 1/4 cup tamarind extract, cover & cook for 3 min.
  9. Add 1/4 cup water, cover & cook again for 3 min; combine well at regular intervals.
  10. Add 1/4 cup tamarind extract; cook uncovered for 3 min until dry.
  11. Add in all the spice powders one by one & mix well.
  12. Cook uncovered in low flame for another 2 min & switch off gas.
  13. Add in the cooled rice and combine well.
  14. Adjust salt according to taste; cover & cook for another min.
  15. Serve hot with Onion raita, pappad or with any other raita of your choice.
NOTE
  • The awesome taste of vaangi bhath depends mainly on the process of cooking the brinjals.
  • Cook brinjals patiently and carefully until all the flavors blend in for that incredible scrumptious taste.

2 comments:

  1. Can you also make it with parboiled rice or brown rice ( I mean kaikuthal arisi) ? Just curious

    ReplyDelete
  2. I generally recommend raw rice or basmati rice for all types of variety rice including bhaths, pulaos & briyani. This is because of its grainy texture and exotic flavor. But as far as nutrition is concerned par boiled rice and brown rice are the best. Moreover parboiled rice & brown rice impart a despicable odor in the food when stored over a long period of time. Well you could try the recipe with parboiled or brown rice if desired & let me know the results! All the best!

    ReplyDelete