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 ♬

Brinjal Drumstick Poriyal

     I Love Love Love Brinjal in any form of cooking. Eventhough, i have some allergy on eating Brinjal, will never ever bother to taste it anytime. Now coming to this recipe, this is my mom's all time special dish. She used to prepare this in all her lazy times. This serves dual purpose i.e. you can use it as sidedish as well as the main dish for hot steamed rice. I always love to taste it as main dish rather than having it as side dish. Though its our family favorite dish, i use to prepare this weekly once which can be prepared within 15 mins of time. Not taking much of your valuable time, here comes our family favorite dish................

ALL YOU NEED:

Brinjal	1/4 kg
Drumstick	2 Nos.
Garlic	10 Nos.
Chopped Onion	1 No.
Chopped Tomato	1 No.
Turmeric Powder	Pinch
Chilly Powder	1 spoon
Salt	To Taste

To Garnish:

Coriander Leaf	2 Twigs
Curry Leaf	1 Twig
Coconut	1/4 cup
Mustard	1/2 spoon
Oil	1 spoon

METHOD:
     Take a vessel. Add all the ingredients under "Table 1" and pour 1/2 glass of water. Mix well and cover it with lid and cook until the veggie cooked properly. Heat a spoon of oil in a pan. Add mustard, curry leaf, coriander leaf and add the cooked mixture. Boil it until excess water drains off. Now add 5 pieces of grated coconut, give a gentle stir for 5 mins in simmer, without breaking the shape of the veggies. Put off the flame. Serve hot.
♬ Sangeetha♡Nambi ♬

Stuffed Brinjal

     Will go mad whenever i see fresh brinjals. As soon as i buy that, will immediately prepare some interesting recipe which suits those fresh brinjal, only then will get perfect sleep :P So, this is the one among that madly tried dish. Main disadvantage in trying this recipe is, You need to wait long i.e. more than half an hour to taste this delicious, nutty dish. Can't you wait even for 1 hour if it is delicious dish !!?? Surely i will.... Moreover, this is the first time i tried this recipe that too using Sessame seeds for the first time in this 3 years of cooking period. So, thought of sharing my newly excavated recipe to ur views :)

ALL YOU NEED:

Green Brinjal	1/4 kg
Gingelly Oil	1 spoon
Corainder Leaf	2 Twigs
Turmeric Powder	Pinch
Salt	To Taste
Oil	2 spoons

To Roast & Grind:

Diced Onion	2 Nos.
Diced Tomato	1 Nos.
Sessame Seed	2 spoons
Red Chilly	4 Nos.
Garlic	6 Cloves
Ginger	1/2 inch
Salt	Pinch
Oil	1 spoon

METHOD:
     Take a non-stick pan, heat a spoon of gingelly oil, add slited Green brinjals, add Turmeric powder and pinch of salt. Saute it well. Meantime, heat another pan, add a spoon of oil, roast all the ingredients under "To Roast & Grind" until raw smell goes off. Make it as a fine paste. Now add on the grinded paste to the Brinjal and give a saute without breaking the brinjal shape. Adjust with salt. DONOT add water. Close the pan with lid, give a soft stir inbetween. Fry it until brinjal gets cooked and the grinded paste sticks well to the Brinjal. Garnish with chopped corainder leaf and serve hot.

Note: You can substitute sessame seeds with roasted groundnut too. Instead of adding Red chilly can also add chilly powder to Brinjal.

♬ Sangeetha♡Nambi ♬