| Recipe Name:
Vangi bhath |
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| Category:
Indian Regional |
Sub Category:
South Indian |
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| Prep Time |
Cook Time |
Serves |
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Ingredients: |
| Rice |
|
1 cup |
| Long thin variety green brinjals |
|
200g |
| Red chillies |
|
8 |
| Coriander seeds |
|
2 tsp |
| Fresh coconut |
|
15g |
| Black gram dhal |
|
1 ½ tsp |
| Bengal gram dhal |
|
2 tsp |
| Powdered asafetida |
|
a pinch |
| Ghee |
|
1 tsp |
| Oil |
|
1 tsp |
| Curry leaves |
|
few |
| Salt as required |
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| Lemon |
|
1 or 2 |
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Method: |
- Heat little ghee and fry red chillies, coriander seeds, black gram dhal and add Bengal gram dhal. Remove from fire and add grated coconut to that hot pan and mix well. When it cools down powder the spices.
- Cut brinjals into 1-inch pieces and soak in salted water till required.
- Cook rice and allow it to cool. Separate the grains.
- Heat oil and add the seasonings, when it is done add asafetida and brinjals.
- Fry in medium flame till it is roasted well. Add powdered spices, salt and rice.
- Fry for few more minutes. Remove from fire, add curry leaves and squeeze limejuice and mix well.
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