Vangi-Bath

#VangiBath : This is a famous mixed rice widely prepared in Karnataka, India. This rice is prepared with #brinjal and special dhal mix. I have prepared this rice a very very long time back following a recipe published in a Tamil magazine.
But this time I made vangi bath in my own method. Let me present the method here.

Ingredients :
1/2 Cup	Raw Rice
3 or 4	Brinjal
3 or 4	Onion. thinly slice
1/4 Cup	Spring Onion [Optional]
1/4 Cup	Coconut scrapping
3 or 4 Tsp	Gingelly Oil
3 or 4 Tsp	Araithuvitta kuzhambu powder
1/4 Tsp	Turmeric Powder
To Temper
2 or 3	Red chilly, break into pieces
1 Tsp	Mustard seeds
1 Tsp	Urad dal
2 Tsp	Gingelly oil

Method :

Cook rice following the method given at How to cook rice for mixed rice.

Cool down under fan after adding oil.

Now keep a kadai on a stove with oil over medium flame.

Crackle mustard seeds and then add red chilly pieces and urad dal.

Add curry leaves and turmeric powder when dal turns golden color.
After a few seconds add sliced onions and spring onion.
Saute until the onion gives out a nice smell.

Then cut brinjals into 1 inch long and 1 cm thick pieces and add into the kadai.
Add salt and saute for few seconds.

Close with a lid to cook brinjal soft.

When the brinjals are done add coconut and Araithuvitta kuzhambu powder.

Saute until the powder loses its raw smell and the aroma of coconut emanates from the kadai.

Add salt for rice to be added to this brinjal mixture in the kadai.

Now add cooled rice and mix well using a long ladle.
Adjust salt and Araithuvitta kuzhambu powder according to your taste.
Mix well using a ladle without mashing the rice.

Check salt and powder.
Turn off the stove and transfer into a serving bowl.

Relish with any curry of your choice and thayir pachadi [ curd salad ].

It can be packed for afternoon lunch in a tiffin box after cooling it down to room temperature.





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