Vangibath/Kathirikai satham/Brinjal rice | Gayathiri's Cookbook

Vangibath/Eggplant Rice is a popular variety rice from the Karnataka cuisine, where small pieces of small green eggplant/kathirikai is cooked with select spices.It is very easy to prepare and tastes delicious.

Ingredients:
Rice- 1 cup
Brinjal- 3/4 kg
Oil- 2 tbsp
Ghee- 2 tbsp
Mustard seeds- 1/2 tsp
Uraddal- 2 tsp
Channadal- 2 tsp
Fenugreek seeds- 1/2 tsp
Coriander seeds- 2 tsp
Red chillies- 6
Coconut- 1/4 cup
Bay leaves- 1
Cinnamon stick- 1
Cardamom- 2
Onion- 1
Turmeric powder- 1/2 tsp
Salt- 3/4 tsp
Tamarind water- 1/2 cup
Cashews- 10
Peanuts- 1/2 cup
Curry leaves- for seasoning

Directions:
1.Cook 1 cup basmati rice/regular raw rice.Keep it ready.
2.Roast uraddal, channadal, fenugreek seeds, red chillies and coriander seeds in 2 tsp oil until dal turns golden brown. Then add in shredded coconut and sauté for 2-3 minutes.
3.Grind everything along with cinnamon stick, bay leaves and cardamom into a fine powder.
4.Heat 2 tsp oil in a pan. Add mustard seeds. When it starts to crackle, add in the uraddal, channadal, red chillies, peanuts and cashews and sauté until dal turn golden brown.
5.Add and saute onion until translucent.Now add brinjal and cook with turmeric powder, salt and 1/2 cup tamarind water.
6.When the vegetables are cooked, mix the ground vangibath powder
Saute with little oil/ghee.
7..Now add the cooked rice and mix gently. Garnish with coriander leaves.

Vangibath is ready!!

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