This Rice variety is the favourite of Karnaka and
Maharashtrian cusine lovers. Vangi Bhath has many recipes ranging from
usage of maximum number of spices to a bare minimum fare. I am posting the
recipe which is a shortcut method but equally tasty. You would marvel at
the simplicity of preparation and the taste. I would post detailed
traditional recipe in coming days.
Enjoy this rice as it is or with Green chillies pickle or with Avakkai
Uruga or with curd. I assure you that you would come to love this rice
once you taste it.
Ponni Rice (old) 1 cup
Green Brinjals (long seedless) 200 gms
Sambar Masala Powder (karnataka style) 3 spoons
Chilli powder 1 spoon
Turmeric powder 1/4 spoon
Asafetida 1 spoon
Vendhaiyum (fenugreek seeds) 1/2spoons (for
Mustard seeds 1/2 spoon
Curry leaves 2 sprigs
Red chilies 2 to 3 nos.
Ghee/oil for tampering 3 to 4 ladles
Salt to taste
Lemon Juice (1/2 lemon)
rice in usual southern manner with each grain separate. Let it get
sufficiently cold. Now add salt, chilli powder and turmeric powder. Add
quarter spoon of Raw Asafetida powder. Gently mix all the ingredients
thoroughly and set aside. Here Asafetida is optional.
Use long green Brijals of seedless variety. If you don't have this
variety, get any seedless variety subject to it is sweet variety. Dice the brinjals in 1. 5" long piecesof middle finget
thickness. . Immerse in water
to prevent blackening of brinjals.
Now take Ghee/oil in a kadai and add Red chilies, Mustard seeds . Heat up
the oil and when you find that mustard just starts popping, add Fenugreek
seeds 1 spoon and Curry leaves . Don't let Fenugreek seeds to become dark
brown or black. It will take only two seconds or so for Fenugreek to
become biscuit brown. Immediately add rest of the Asafetida and
immediately Add diced brinjals and salt (for brinjals), curry leaves and
saute for four to five minutes till brinjals turn soft . . Now
add Sambar Masala powder (karnataka style. ) and further saute for three
minutes at the most. Take care that the masala does not stick at the
bottom. Add lemon juice from quarter lemon. This prevents brinjals from
getting mushy and adds a tang to taste.
rice get sufficiently cold. Take a wide mouth vessel and mix the brinjal
masala and rice. Mix thoroughly. Reheat the rice immediately in the same
kadai and serve it Hot.
Voila!!!!!!!!!!!! Vangi Bhath is ready. Another variation is use oil fried sambar onions /diced onions
(50 gms) along with Brinjals.
And as usual Don't forget to post the feedback.
If you do not have Karnataka sambar masala, add two spoons of the powder
made from Maratti moggu, cinnamon and two cloves to Madras Masala Powder.