Vangi Bath

7 years ago | Home Cooking
Vangi Bath| Brinjal / Eggplant Rice (Lunch box recipe)
Packing a lunch for oneself and one’s children can be a tiring task. Especially deciding on the menu. And one easily gets tired of eating the same dishes for lunch every day. So, here is a new lunchbox recipe for you to try out.

Chana Dal - 1 tsp.
Urad Dal - 1 tsp.
Cumin Seeds - 1/2 tsp.
Fenugreek Seeds - 1/4 tsp.
Coriander Seeds (Buy: https://goo.gl/jBHD7f) - 2 tsp.
Red Chilli’s - 5 nos.
Grated Dry Coconut - 2 to 3 tsp.
Ghee - 4 tsp.
Oil - 1 tbsp.
Urad Dal - 1 tsp.
Chana Dal - 1 tsp.
Mustard Seeds - 1/2 tsp.
Cumin Seeds - 1/4 tsp.
Asafoetida Powder - 1/4 tsp.
Onions - 2 no’s (medium sized / Chopped)
Few Curry leaves
Brinjal - 250 gms
Turmeric power - 1/4 tsp.
Tamarind puree - 1/4 cup
Cooked Rice - 3 cups

Step 1: Preparing The Vangi Bath Masala
1. In a pan, dry roast Chana dal, Urad dal, Cumin seeds, Fenugreek seeds, Coriander Seeds and Red chillis till they turn brown

2. Now, add the grated dry Coconut and Roast for a minute. Do not let it burn.

3. Let the mixture cool and then grind it to a coarse powder. Your vangi bath masala is ready

Step 2: Tempering and cooking
4. Now, in a pan, add the Ghee, Oil, Urad Dal, Chana Dal, Mustard Seeds, Cumin Seeds & Asafoetida Powder and sauté

5. Add the chopped onions and curry leaves and sauté till the onion turn colour.

6. Add the brinjal pieces, Turmeric powder, salt and Vangi Bath masala. Mix well.

7. Close with lid and let it cook for 10 - 15 minutes.

8. Now add the tamarind puree and sauté well.

9. Gradually add the cooked rice and mix well.

10. Finally add a tea spoon of ghee. Garnish with cashew nuts if you like.

11. Your dish is ready to be served.

Enjoy cooking... Bon appétit!!!

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