Vangi Bhath Recipe |Kathikai Sadam - Desi Fiesta (2024)

Vangi Bhath

Ingredients

Rice – 1 cup

Purple Brinjal/ Green Brinjal -4 no’s ( Medium )

Turmeric pd – 1/4 tsp

Hing / Asafoetida – a pinch

Onion – 1 no ( Medium)

Tomato – 1 no (Medium)

Bay leaf – 1 no

Cardamom – 2 no’s
Mustard Seeds – 1/2 tsp
Cumin seeds- 1/4 tsp

Oil – 2 tbsp

Vangi Bhath Powder

Channa dal – 1 tbsp

Urad dal – 2 tsp

Coriander seeds – 1 tbsp

Whole red chilli – 4-5 no’s

Pepper corn – 8-9 no

Coconut – 2 tbsp (grated)

White sesame seeds -1/2 tbsp

Cumin seeds / Jeera – 2 tsp

Groundnuts -1 tbsp

Cinnamon – 1 small stick

Cloves -2 no’s

Method

• In a pan dry roast all the ingredients required for making Vangi bhath pd.
• Cool the dry roasted spices in a plate , after it cools down put it in a mixer and grind to a not so fine no so coarse powder.
• Cook the rice in 2 cups water and salt.
• Cut the brinjal to 4 slices each and put them in water or butter milk to avoid oxidation
• In sauce pan heat oil add bay leaves, mustard seeds, cumin seeds and cardamom. Let them splutter.
• Add chopped Onions and saute them till translucent.
• Add chopped tomatoes and saute them till mushy.
• Drain the water and add the cut brinjals and saute till they cook well.

• Add the 2-3 tbsp ( or as needed ) of the vangi bhath masala, turmeric pd, hing to the cooked brinjal and saute them well.
• Saute the curry till the masala gets cooked and raw smell goes off.
• Add the cooked rice to the cooked curry and mix them till it is well combined.

• Serve them hot with any raita or some papadams.