Ingredients:
Brinjal : 200 gms
Dhania : 1 tbsp.
Chana dal : 1 tbsp. + 1 tsp.
Urad dal : 1 tbsp. + 1tsp.
Khus khus : ½ tsp
Hing : size of a pea
Sesame seeds: 1 tsp.
Cloves: : 2 nos.
Cinnamon : ½" stick
Marathi moggu: 1 piece (this spice looks like a big clove, I do not know the Hindi or English names of this spice. It is called Marathi Moggu in Karnataka)
Red chillies : 2 or 3
Curry leaves : few
Copra or dry coconut : 2 tbsp. (grated)
Gingelly (sesame) oil : 2 tbsp
Mustard seeds: 1 tsp.
Ground nuts : 1 tbsp.
Turmeric powder : 1 tsp.
Salt to taste.
Coriander leaves 1 tbsp.
Rice : 1 cup
Preparation:
Any cooking oil can be used according to individual taste. I prefer gingelly (also known as sesame or till) oil for this preparation for the flavour it adds to the dish.
Wash and cook the rice adding 1 tsp of gingelly oil to keep the rice grains separate (it should not be very soft). Spread in a plate to cool.
Heat ½ tsp oil and add the hing, dhania, 1 tbsp chana dal, 1 tbsp urad dal, khus khus, cloves, cinnamon, marathi moggu, red chillies and curry leaves and roast till the dals turn light pink in color and give off a nice aroma. Cool and powder coarsely.
Wash and cut the brinjals into 1” square pieces.
Heat the remaining oil and add the mustard seeds. When they start spluttering, add the remaining urad dal, chana dal, ground nuts and curry leaves. When the dals turn light pink in color add the cut brinjals and saute them on low heat, adding turmeric powder and salt. When the brinjals are almost done add the ground powder and saute for another 5 minutes until they are thorughly mixed. Add the cooled rice and mix well. Garnish with finely cut coriander leaves and your vangi bath is ready.
ENJOY
Optionally 1 tbsp. of lemon juice can be mixed to the vangi bath.
Suggested accompaniments: Vangi bath is just delicious as such, or can be served with roasted papads, or raita, or keerai masiyal ( more about it later).
Orginally posted at Bhagavathy.blogpost.com
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