4tbspoilpeanut oil/ sesame oil/ oil of your choice
1tspmustard seeds
½tspchana dal
½tsp urad dal
1tbsppeanuts
1dry red chilly
few curry leaves
200grambrinjal/ eggplant/ baingan
¼tsp turmeric powder
½cup tamarind extract
1cuprice (cooked)basmati/ sona masuri/ normal rice
2tbspchopped coriander leaves
salt to taste
Instructions
For roasting and grinding:
Heat a pan, add in 2 tsp chana dal, 2 tsp of urad dal, 2 tsp of coriander seeds, 2 tsp of sesame seeds, ⅛ tsp of fenugreek seeds, ½ tsp of cumin seeds, 1/2 inch cinnamon, 2 cloves, 2 Kashmiri red chilly
Roast it for 2 minutes until it becomes golden brown and also to get a nice aroma.
turn off the flame add 1 tbsp of dry coconut shred (desiccated coconut), mix
Let this mixture cool well
transfer this in to blender jar, blend it finely and keep aside
For making vangi bath:
Heat 4 tbsp of oil, splutter 1 tsp of mustard seeds, 1/2 tsp of cumin seeds.Then add ½ tsp of chana dal, ½ tsp of urad dal, 1 tbsp of peanuts, few curry leaves, and saute well, till the dal becomes crisp
now add chopped brinjal/ baingan/ eggplant (200 gram)
add in 1/4 tsp of turmeric powder and salt
Saute it for 5 minutes in medium flame
Then pour in ½ cup of tamarind extract
Cover the pan with a lid, cook it for 5 minutes on low flame (stir meanwhile to avoid scorching)
open the lid, give a quick stir. now add the ground masala powder, mix well (30 seconds in low flame)
Then add the cooked rice and mix well, keep the flame low, cover it with a lid for 1 minute to the masala nicely incorporated with the rice
Now open the lid, mix, turn off the flame, add 2 tbsp of chopped coriander leaves, mixNow the vangi bath is ready to serve
Keyword lunch box recipe, south indian veg recipe, vangi bath recipe