- firstly, in a heavy-bottomed pan, dry roast 5 inch cinnamon, 1 tsp clove, 5 pods cardamom and 1 mace. roast until the spices turn aromatic. keep aside. in the same pan dry roast 2 tsp poppy seeds until it starts to pop up. keep aside. in the pan heat 1 tsp oil, add ¼ cup coriander seeds, ¼ cup urad dal, ¼ cup chana dal, 1 tbsp cumin and 1 tsp methi. roast until the lentils turn golden brown. now add ½ cup dry coconut and roast slightly. cool completely, making sure all the spices are not burnt. now heat 1 tsp oil and roast 20 dried red chilli until it puffs up. cool completely and transfer the roasted spices to the blender. blend to coarse powder without adding any water. vangi bath masala is ready. vangi bath rice preparation: firstly, in a large kadai heat 2 tbsp oil, add 1 tsp mustard, 1 tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 2 tbsp peanut. saute and splutter on medium flame. now add few curry leaves and 1 dried red chilli. saute well. further add 2 brinjal and saute for 2 minutes. also add ¼ tsp turmeric, ½ cup tamarind extract and ½ tsp salt. mix well, cover and boil for 5 minutes. now add 2 tbsp of prepared vangi bath masala powder, ½ tsp jaggery and mix well. add 3 cup cooked rice and ½ tsp salt. mix well making sure the masala is well combined with rice. cover and simmer for 5 minutes or until the flavours are absorbed well. finally, add 2 tbsp coriander. Serve hot.
Vegetable brinjal rice
#myrecipe
By Radha Nelanti
Jan, 31st
596
Servings
2 persons
Cook Time
30 minutes
Ingredients
21
- 23
Ingredients
- Mace
- Poppy seeds
- Oil
- Corinader seeds
- Cinnamon
- Cardamom
- Cloves
- Urad dal
- Chana dal
- Cumin
- Fenugreek
- Coconut
- Red chilli
- Mustard
- Peanuts
- Curry leaves
- Brinjal
- Turmeric powder
- Tamarind
- Salt
- Jaggery
- Rice
- Corinader
