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Recipes of Delicious Flavor of Karnataka
Vangi Bhaat
Ingredients
Rice 1 cup, Long green brinjal / brinjal /badanekayi / kathari kai / vankaya 3-4, Oil 3 tablespoons, Mustard 1/2 teaspoon, Groundnut 1 tablespoon, Channa dal 2 teaspoons, Urad dal 1 teaspoon, Curry leaves 2 sprigs, Tamarind juice / tamarind paste / tamarind concentrate to taste, Turmeric 1/4 teaspoon, Vangibath powder 3 tablespoons, Salt to taste, Garnishing: coriander leaves.
How to make
Cut brinjal into thin, about 1-and-a-1/2" long, pieces.Soak them in salt water till you are ready to add them to the seasoning.Drain the water. Add fresh water, squeeze the brinjal and drain. Repeat this process till you get clear water when you drain.
Cook rice in a way that the cooked grains are not sticky. Spread the rice on a plate to cool.
Skip this step if you are using tamarind paste / concentrate rather than tamarind. Soak tamarind in hot water for 10-15 minutes. Squeeze the juice from the tamarind pulp. Add little water to the pulp and squeeze the pulp again. Filter the juice to remove stones / sand that may be present in the tamarind. Boil the tamarind juice with one teaspoon of oil until the mixture becomes a sauce, having thickness similar to that of a tomato sauce. Keep the tamarind sauce aside.
Heat oil in a kadai / utensil. Add mustard seeds. Add ground nuts and chana dal when the mustard seeds begin to splutter. Fry for 1 minute.
Add urad dal. Fry till dal turns to golden brown.
Add curry leaves. Fry till these become crisp.
Squeeze the water completely from the brinjal pieces.Add brinjal to the seasoning. Fry till the pieces are soft, but not over soft.
Add vangi bhath powder and salt. Fry. Add tamarind sauce / tamarind paste / concentrate. Add 1 or 2 tablespoons of water, so you can fry for 1-2 minutes and the mixture becomes thick.
Set aside 2 tablespoons of vangi bhath seasoning. Add the rest to the cooked rice. Add salt, tamarind sauce / paste / concentrate. Mix thoroughly. Taste the rice. If it is ok, set aside the remaining seasoning for future use. Otherwise, add the seasoning you set aside. Vangi bhath is ready.
Cooking Time: 1:30 min
It can be served to 2 peoples.
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