Vaangi baath is a tasty rice made by using Mysore brinjal . Its a filling dish , it is very famous rice dish in Karnataka . In Many functions this dish will be made in Karnataka . It is very easy to make this yummy dish , so try and enjoy .
- Brinjal cut big pieces 1/4 kg
- Onion cut vertically 2 medium size
- Normal rice/Basmati rice / bullet rice 2 cups (the measuring cup )
- Vaangi baath powder 4-5 tsp
- Turmeric powder 1/2 tsp
- Curry leaves 7-8
- Green chilly 3 - 4
- Mustard seeds 1/2 tsp
- Chana dal 2 - 3 tsp
- Jaggery powder 1/4 cup
- Tamarind juice (thick) 1 small bowl
- Ghee 1 tsp
- Cashews 10-12
- Dry coconut flakes 1 bowl
- Salt 2 tsp (according to ur taste)
- Oil 2 tbsp
- Water for 1 cup of rice add 2 cup
This serves for 4 persons , if u want u can use red chilly powder (1-2 tsp) instead of green chilly , tastes good. While cooking rice add 2-3 drops of oil so that rice will be non-sticky .
Keep a big cooker, add water and rice close the cooker , keep medium flame , turn off the cooker after 1 or 2 vishal .
Next Take a kadai or big pan add oil heat it for 2 min ,add mustard seeds , chana dal , curry leaves , and saute for 1 min , keep medium flame .
Next add chilly , onions and saute for 2 min , add brinjal pieces saute them till onions become translucent , then add turmeric powder , after 3 min add tamrind juice , jaggery , vaangi baath powder and 1 tsp of salt , mix well , let it cook for 5-6 min on low flame , saute in between .
Now add dry coconut powder and saute for 2 -3 min turn off the stove .
In a smaal pan add ghee and heat it on low flame for 1 min , add cashews fry till they turn light brown , turn off stove , remove cashews immediately to a plate.
When cooker cools , open it and add rice to kadai , add 1 tsp of salt and mix well with masala .
Now add cashews and mix well (it tastes good if u add 1 / 2 tsp of ghee and mix well).
Vaangi baath is ready , serve hot hot .
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