MAKING OF VANGIBHATH

DEAR FRIENDS.

Do you know the making of VANGIBHATH OR BRINJAL RICE?

This is a very common but very spicy and delicious rice dish of Karnataka.

THIS DISH IS ESPECIALLY FOR MY NORTH INDIAN FRIENDS

VANGI means Brinjal or Eggplant, AND BHATH means rice.

So VANGIBHATH is a kind of spicy rice bath.

In this dish, Rice is cooked separately and the Brinjal is cooked separately with some spice powder to make it tangy, some ingredients are also added.

Brinjal comes in different shapes and colors.

They can be white, green, purple, dark brown, and maybe round, oblong or cylindrical

I will also be letting you know the process of making Bhath powder, which can be used with other vegetables also.

BRINJAL OR EGGPLANT is a very healthy and nutritious vegetable.

It provides a sufficient amount of fiber, vitamins and minerals.
It is high in antioxidants, which can fight against cellular damage.
It improves heart function and reduces LDL and Triglyceride levels.
It promotes Blood sugar levels, because of its fiber content.
It has fewer calories and thus helps in weight loss.
It protects against some types of cancer.
BRINJAL is a versatile ingredient and can be combined with many vegetables while making dishes.

First of all, let us make the spice mix or vangi bhath powder.

Take the following ingredients and roast them and then make a powder.

Chana dal-1/2 cup
Urad dal-1/2 cup
Red chilies-(mix of byadagi and guntoor)-25 grams
Dry coriander seeds-1/2 cup
Cinnamon-4 (1-inch pieces)
Moggu (Kapok buds)-2 number
Cloves-6-7 number
Nutmeg-1/4 piece
Javitri (mace)-2 numbers
Curry leaves-20-25 leaves

METHOD:-

Keep a thick-bottomed fry pan on a low flame and let it heat.
Now put chana dal and dry roast till it gets a golden brown color. Remove on a plate.
In the same way, roast Urad dal also, till golden brown color. Remove it on a plate.
Add 1/2 a teaspoon of oil and roast dry coriander seeds, till crispy.
Now put 1/2 a teaspoon oil and roast the red chilies and curry leaves. Roast till the chilies puff up and become crispy.
Now add 1/2 teaspoon oil to the pan and add the whole spices,e. Cinnamon, nutmeg, mace and moggu, and cloves, Roast for a while and put off the flame.
let all the ingredients cool, before grinding them to powder.

GRIND THEM TO A LITTLE COARSE POWDER.

VANGIBHATH POWDER IS READY.

NOTE:-

If you are storing the powder for a long time, you can make the spice mix in this way.
If you are using this powder immediately, you can use 1/2 a cup of dry coconut and dry roast a bit, and grind along with the other spices.
you can use fresh coconut gratings as well, as garnishing over the VANGIBHATH.

MAKING OF VANGIBHATH (BRINJAL RICE)

This consists of two processes.

1) Cooking rice and

2) Making the spiced brinjal mix.

COOKING OF RICE FOR VANGIBHATH

For making rice, use any old (mature) Raw Rice.
You can use BASMATHI RICE as well.
If you are using RAW RICE, use water in a ratio of 1:2 or 2 and 1/2.
If using BASMATHI RICE, a 1:2 ratio of water is enough.
Soak the rice after washing for about 20 mts in both cases.
After soaking, put the rice in the cooker with the water needed.
Squeezing 1/2 a lime juice to that makes the RICE TO PUFF NICELY.

Cover and let it pressure cook for 2-3 whistles.
Allow the cooker to cool by itself. Do not forcibly release the pressure.
Rice is ready,

MAKING THE SPICED BRINJAL MIX:

INGREDIENTS:-

Big brinjal-1/2 kg
Tamarind-1/2 lime size
Oil-2 tablespoon
Groundnuts-2 tablespoons
Chana dal-1 tablespoon
Urad dal-1 tablespoon
Curry leaves-10-12 in numbers
Mustard seeds-1 teaspoon
Turmeric powder-3/4 teaspoon
Hing (asafoetida)-1 small pinch
Salt-1 teaspoon or less
Vangibhath powder- 2 -3 teaspoon

PREPARATIONS NEEDED:-

Take big-sized brinjal and cut it into cylindrical pieces and put it in salt water to avoid its darkening.
Clean the tamarind, remove stems and seeds, and soak it in water to extract the juice.
Keep all the other ingredients ready. (measured)

METHOD:

Keep a frying pan and heat it on a low flame.
Add oil and when it gets heated, add Mustard seeds and hing.

When done, add groundnuts and saute. when it starts splitting, add chana dal and urad dal too.
Add curry leaves and turmeric powder.

When the dals turn to crispy golden color, remove them from the pan to a bowl.

In the same pan add cut brinjal pieces and saute.

Now add salt and let it cook.

when you see that the brinjal is soft, add 2 teaspoons of the VANGIBHATH MIX you just made.

Also, add the tamarind extract and combine all of them together.

Now put the garnishing.

Now add the cooked and cooled rice. (Do not mix very hot rice, because it may break while mixing).

Garnish with fresh coriander leaves and dry or wet coconut gratings.

A VERY YUMMY, HEALTHY, TANGY, DELICIOUS BRINJAL RICE BHATH OR VANGIBHATH IS READY FOR THE LUNCH, OR DINNER.

(This Rice is served alone or can give Raita with it).

note-never use water while cooking Brinjal. Do not overcook the vegetable

You can use the vangibhath powder, for making other Rice bhath like Capsicum bhath, Potato bhath, cluster beans bhath, and kundru (thondekai in Kannada) bhath,
we can make vegetable upma, using this bhath powder with Rawa or semolina.