I have been travelling a lot to Bangalore and most restaurants there serve a variety of mixed rice like Bisi bela bath, Kara bath (upuma), puliyogarai (tamarind rice) and of course Curd rice.
Vangi Bath or Brinjal rice is similar to bisi bela bath, but is made with ONLY Brinjal and has no Turdal. So the consistency is not a 'mush' like khichdi but rather more 'biriyani-ish'(?). Taste wise....my mouth is watering!!
Recipe courtesy: Mrs.Shanthi Ganeshan
Ingredients:
Rice - 1 1/2 cups , soaked, boiled till 3/4th done and drained
Brinjal - 2 medium, each cut into 8 slices and kept immersed in water
Tamarind
a) if using ready made extract - 2 tsp mixed with 1/2 cup water
b) otherwise a ball of 1 cm radius soaked in water and extract 1/2 cup of pulp
Salt
Turmeric Powder - 1 tsp
Cashew nut - 5
Ground nuts - 2 tbsp
Ghee - 2 tbsp
Oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Red chilli - 2 , broken
Curry leaf - 2 sprigs
Onion - 1 medium, chopped fine
Masala:
Coriander seeds - 1 tbsp
Channa dal - 1 tsp
Methi seeds / uluva - 1 tsp
Red chilli - 4 or 5
Pepper corns - 1 tsp
Cloves - 3
Cinnamon stick - 2 inch
Coconut grated - 3 tbsp
Oil - 1tsp
Heat the oil in a heavy bottomed vessel.
Add all the above ingredients except the coconut and fry till the dal turns golden brown.
Now add the coconut.
Turn off flame and continue stirring till the vessel starts to cool.
Once the masala ingredients cool down, powder (not too fine) and keep aside.
Heat the 2 tbsp of oil in a heavy bottomed vessel and splutter the mustard seeds.
Then add the urad dal and red chillies.
When the dal turns golden add in 1 sprig of curry leaf and chopped onions.
Fry till the onion turns transparent.
Now add in the sliced brinjal, salt and turmeric powder.
Fry the brinjal for 2 minutes and then add in the tamarind juice.
Do NOT cover the vessel or the brinjal will become mushy.
When the juice is boiling, add in the ground masala powder and the second curry leaf sprig. Mix well.
Almost immediately the mixture will become dry. Press one brinjal slice to see if it is cooked. If not, add 2 tsp of water and wait for it to evaporate. Once dry , mix in the cooked rice.
Cook for a further 2-3 minutes, stirring occasionally. Be very careful to not break the rice.
Fry the ground nut and cashew in the ghee (separately) and add to the vangi bath. (add the left over ghee too!)
Serve at room temperature with curd and papad.
Ingredients:
Rice - 1 1/2 cups , soaked, boiled till 3/4th done and drained
Brinjal - 2 medium, each cut into 8 slices and kept immersed in water
Tamarind
a) if using ready made extract - 2 tsp mixed with 1/2 cup water
b) otherwise a ball of 1 cm radius soaked in water and extract 1/2 cup of pulp
Salt
Turmeric Powder - 1 tsp
Cashew nut - 5
Ground nuts - 2 tbsp
Ghee - 2 tbsp
Oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Red chilli - 2 , broken
Curry leaf - 2 sprigs
Onion - 1 medium, chopped fine
Masala:
Coriander seeds - 1 tbsp
Channa dal - 1 tsp
Methi seeds / uluva - 1 tsp
Red chilli - 4 or 5
Pepper corns - 1 tsp
Cloves - 3
Cinnamon stick - 2 inch
Coconut grated - 3 tbsp
Oil - 1tsp
Heat the oil in a heavy bottomed vessel.
Add all the above ingredients except the coconut and fry till the dal turns golden brown.
Now add the coconut.
Turn off flame and continue stirring till the vessel starts to cool.
Once the masala ingredients cool down, powder (not too fine) and keep aside.
Heat the 2 tbsp of oil in a heavy bottomed vessel and splutter the mustard seeds.
Then add the urad dal and red chillies.
When the dal turns golden add in 1 sprig of curry leaf and chopped onions.
Fry till the onion turns transparent.
Now add in the sliced brinjal, salt and turmeric powder.
Fry the brinjal for 2 minutes and then add in the tamarind juice.
Do NOT cover the vessel or the brinjal will become mushy.
When the juice is boiling, add in the ground masala powder and the second curry leaf sprig. Mix well.
Almost immediately the mixture will become dry. Press one brinjal slice to see if it is cooked. If not, add 2 tsp of water and wait for it to evaporate. Once dry , mix in the cooked rice.
Cook for a further 2-3 minutes, stirring occasionally. Be very careful to not break the rice.
Fry the ground nut and cashew in the ghee (separately) and add to the vangi bath. (add the left over ghee too!)
Serve at room temperature with curd and papad.
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