This is one of the dishes that I didn't enjoy until recently, I don't like eggplants at all. But this time when my mom visited me she made this for us and I realized how much I was missing.
I still don't enjoy eggplants that much, but considering all the benefits of eggplants I think I can at least eat it now and enjoy it.
Hope you guys like it too..
Here is the recipe for Vangi Bhath
- 1 cup cooked rice
- 1 tbsp tamarind
- 1/4 tsp salt
- 1/2 tsp turmeric powder
- 6 small eggplant
- 1 Carrot
- 1 cup of peas
For Spice Powder:
- 2 tsp oil
- 1 tbsp coriander seeds
- 1/2" stick cinnamon
- 2 cloves
- 4 dry red chillies
- 3 tsp Channa dal
- 2 tsp Urad dal
- 1 tbsp grated coconut (desiccated)
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp asafoetida
- 1 dry red chilli, torn into pieces
- 1 sprig curry leaves
- Put the tamarind in a bowl with 1/2 cup of water with salt and turmeric.
- Cube the eggplant and carrots and add to the tamarind juice and let soak for 15 mins.
- Heat oil for spice powder in a pan and add remaining ingredients for spice powder. Fry till spices are fragrant and the dals turn golden brown. Cool and grind to a powder.
- Heat oil for tempering in the same pan and add all the ingredients for tempering. When mustard seeds start popping, add the eggplant and carrots with the tamarind extract.
- Add the peas to this mixture, also add the spice powder to this and let it cook.
- Cover pan and simmer for about 10 mins till the vegetables are tender and water is almost completely adsorbed.
- Mix in the cooked rice with some oil so that the rice grains are separated.
- This can be eaten with curd.