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Saturday, March 2, 2019

Vangi Bath Type - 2

4 - 5 medium sized Brinjal/ Eggplant / Badanekai (Long brinjal preferred)
2 cups White Rice(Preferred: Sona Masuri)
1.5 cups fresh Green Peas / Soaked Green Peas
1 large Onion
2 medium sized Onion
1/2 - 3/4 cup Drumstick flowers
1/2 tsp Turmeric powder
2.5 - 3 tsp Vangibath Mix
1 tsp Mustard seeds
1/2 tsp Blackgram seeds
1.5 - 2 tsp Bengalgram seeds
1/2 inch sized piece of Cinnamon Stick / Chekke
1 - 2 Cloves / Lavanga
1/2 - 3/4 tsp Sugar(optional)
4 - 5 strands of Coriander leaves
3-4 tsp Ghee

Chop brinjal into long(1 inch sized) thin pieces and put it in a vessel containing buttermilk water for about 5 mins.

Chop Onion, tomato into medium sized thing pieces as shown in the picture below.

Wash and pressure cook the rice, green peas by adding around 4.5 - 5 cups of water for 3 whistles.

Add mustard seeds, bengal gram seeds, black gram seeds, cinnamon stick, cloves ghee in a pan and heat.

Once it starts spluttering, add curry leaves, chopped onion, turmeric powder, little salt and fry them for about 3-4 mins in low/medium flame until it turns light golden in colour.

Add chopped tomato, drumstick flowers and fry them for about 2-3 mins.

Add chopped brinjals, salt and cook them well. Add vangibath powder, mix and keep it for about 2-3 min in low/medium flame.

Add cooked rice, chopped coriander leaves and mix well for about 2-3 mins and serve hot.