| Recipe Name:
Vangi bath (Brinjal Masala Rice) |
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| Category:
Indian Regional |
Sub Category:
Karnataka |
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| Prep Time |
Cook Time |
Serves |
| 30 mins |
30 mins |
12 |
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Ingredients: |
| Rice |
|
3 Cups |
| Brinjal |
|
250g |
| Oil |
|
2 tsp |
| Grated Copra (Dried Coconut) |
|
1 Cup |
| Jeera Seeds |
|
2 tsp |
| Coriander Seeds |
|
2 tsp |
| Garam Masala |
|
2 tsp |
| Cashewnut |
|
2 tsp |
| Mustard Seeds |
|
1 tsp |
| Channa Dal |
|
2 tsp |
| Urad Dal |
|
2 tsp |
| Red Chilies |
|
5 |
| Tamarind Pulp |
|
2 tsp |
| A Few Curry Leaves |
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| Salt to Taste |
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Method: |
- Wash and cut brinjal into small pieces.
- Cook rice in water ensuring that the cooked rice is not sticky.
- Fry jeera,coriander,channa dal,urad dal,red chilies separately without oil and grind these into coarse mixture.
- Heat the oil and add mustard seeds.
- When the mustard seeds splutter, add brinjal and fry for 10 mins.
- Add tamarind pulp, salt, and garam masala powder and fry till the brinjal leaves oil.
- Now mix this with the rice and add prepared coarse masala powder along with little garam masala powder.
- Add grated copra, curry leaves and fried cashew nuts. Mix well and serve.
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