Vangi Bath or Eggplant Rice is very popular in Karnataka. Learn how to make/prepare Vangi Baath by following this comfortable recipe.
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• 1 Long brinjal, cut down into large pieces
• 1-1/2 Cup raw rice, washed out and cooked
• 4 tbsp Ghee
• 4 Cloves
• 1 tablespoon Urad dal
• 1 tablespoon Channa dal
• 1 Inch cinammon
• 1-1/2 tablespoon Coriander seeds
• 1/2 tablespoon Cumin seeds
• 5 Red chillies
• 2 Green chillies
• 6 Peppercorns
• 1/2 tablespoon Turmeric
• 1/2 tablespoon Mustard seeds
• 1 tablespoon Oil for frying the masala
• 1/2 Cup sour buttermilk or 2 tablespoon citrus limon juice
• Salt to taste
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| • | Take a little cooking pan and heat up oil.
| | • | Fry 4 reddish chillies, cloves, cinammon, cumin, turmeric, coriander and peppercorns.
| | • | Grind them to form a fine powder.
| | • | Heat butter in a cooking pan and add table mustard seeds, urad dal, reddish chilli, green chillis and channa dal, stir it until the seasoning is done.
| | • | Add the brinjal pieces and fry until brinjal is done.
| | • | Add the buttermilk, powdered masala, table salt and mix them properly.
| | • | Now boil it.
| | • | After boiling it, mix with the cooked rice and heat up through.
| | • | Delicious Vangi Baath is ready to serve.
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