July 14, 2014

Vaangibath

    When i first heard this name, thought its a very complicated, technical recipe. In curiosity, thought to surf about its preparation method. Once done, finally concluded, in a simple term it can also be called as "Brinjal Rice". Even-though its simple, still i had a fear to try it b'cos the horoscope between Me and Brinjal was very bad most of the time. Somewhat i'll get that raw brinjal smell here and there. But still being a food blogger, i got some guts and tried the rice. To my surprise, horoscope ends up with positive note. Yes, dish was totally yummy !


ALL YOU NEED:
Cooked Rice 2 cups
Diced Brinjal 2 Nos.
Chopped Onion 1 No.
Sambar Powder 1/2 spoon
Curry Leaf 1 Twig
Coriander Leaf 2 Twigs
Cumin Seeds Pinch
Peanut 6 Nos.
Cashews 5 Nos.
Mustard 1 spoon
Salt To Taste
Oil 1 spoon

VAANGIBATH POWDER
Coriander Seeds 3 spoons
Bengal Gram 2 spoons
Grated Coconut 2 spoons
Sesame Seeds 1/4 spoon
Urad Dhall 2 spoons
Red chilly 2 Nos.
Hing 1/4 spoon
METHOD:
     First to prepare vaangibath powder, heat a pan, dry roast all ingredients under "Vaangibath Powder" (except hing, if you r using powdered one) for 5 to 6 mins. Let it cool down and powder it coarsely y adding hing. Keep aside. Now in the same pan, heat a spoon of oil. Add mustard, once splutters, add cumin seeds, peanut, cashews, curry leaf, coriander leaf and chopped onion. Saute it well. Once done, add diced brinjal, turmeric powder and samar powder. Allow it boil by closing the pan with lid. DONOT add water. Keep tossing inbetween and adjust the salt as well. Once its cooked. Put off the flame.
    Take a wide bowl, add cooked rice, brinjal mixture and pinch of salt. Mix well until the brinjal coats the rice. Make sure while mixing you should not break the rice shape. Now add 2 spoons of vaangibath powder. Keep mixing and add salt if required. All done now, serve with some pappad.

♬ Sangeetha♡Nambi ♬

4 comments:

Priya Suresh said...

After lemon and tamarind rice, vangibath is my all time favourite,drooling here.

Ramya Venkateswaran said...

this is my fav and will try this soon

Rafeeda AR said...

Interesting dish...

Julie said...

looks delish,though i don't like brinjal much

July 14, 2014

Vaangibath

    When i first heard this name, thought its a very complicated, technical recipe. In curiosity, thought to surf about its preparation method. Once done, finally concluded, in a simple term it can also be called as "Brinjal Rice". Even-though its simple, still i had a fear to try it b'cos the horoscope between Me and Brinjal was very bad most of the time. Somewhat i'll get that raw brinjal smell here and there. But still being a food blogger, i got some guts and tried the rice. To my surprise, horoscope ends up with positive note. Yes, dish was totally yummy !


ALL YOU NEED:
Cooked Rice 2 cups
Diced Brinjal 2 Nos.
Chopped Onion 1 No.
Sambar Powder 1/2 spoon
Curry Leaf 1 Twig
Coriander Leaf 2 Twigs
Cumin Seeds Pinch
Peanut 6 Nos.
Cashews 5 Nos.
Mustard 1 spoon
Salt To Taste
Oil 1 spoon

VAANGIBATH POWDER
Coriander Seeds 3 spoons
Bengal Gram 2 spoons
Grated Coconut 2 spoons
Sesame Seeds 1/4 spoon
Urad Dhall 2 spoons
Red chilly 2 Nos.
Hing 1/4 spoon
METHOD:
     First to prepare vaangibath powder, heat a pan, dry roast all ingredients under "Vaangibath Powder" (except hing, if you r using powdered one) for 5 to 6 mins. Let it cool down and powder it coarsely y adding hing. Keep aside. Now in the same pan, heat a spoon of oil. Add mustard, once splutters, add cumin seeds, peanut, cashews, curry leaf, coriander leaf and chopped onion. Saute it well. Once done, add diced brinjal, turmeric powder and samar powder. Allow it boil by closing the pan with lid. DONOT add water. Keep tossing inbetween and adjust the salt as well. Once its cooked. Put off the flame.
    Take a wide bowl, add cooked rice, brinjal mixture and pinch of salt. Mix well until the brinjal coats the rice. Make sure while mixing you should not break the rice shape. Now add 2 spoons of vaangibath powder. Keep mixing and add salt if required. All done now, serve with some pappad.

♬ Sangeetha♡Nambi ♬

4 comments:

Priya Suresh said...

After lemon and tamarind rice, vangibath is my all time favourite,drooling here.

Ramya Venkateswaran said...

this is my fav and will try this soon

Rafeeda AR said...

Interesting dish...

Julie said...

looks delish,though i don't like brinjal much