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south indian veg recipe
CuminPeppers

vangi bath recipe | lunch box recipe indian

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3
Course: Main Course
Cuisine: South Indian
Ingredients Method

Ingredients
  

For roasting and grinding:
  • 2 tsp chana dal
  • 2 tsp urad dal
  • 2 tsp coriander seeds
  • 2 tsp sesame seeds
  • ⅛ tsp fenugreek seeds
  • ½ tsp cumin seeds
  • ½ inch cinnamon
  • 2 cloves
  • 2 Kashmiri red chilly
  • 1 tbsp dry coconut shred desiccated coconut
For making vangi bath:
  • 4 tbsp oil peanut oil/ sesame oil/ oil of your choice
  • 1 tsp mustard seeds
  • ½ tsp chana dal
  • ½ tsp urad dal
  • 1 tbsp peanuts
  • 1 dry red chilly
  • few curry leaves
  • 200 gram brinjal/ eggplant/ baingan
  • ¼ tsp turmeric powder
  • ½ cup tamarind extract
  • 1 cup rice (cooked) basmati/ sona masuri/ normal rice
  • 2 tbsp chopped coriander leaves
  • salt to taste

Method
 

For roasting and grinding:
  1. 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
  2. Roast it for 2 minutes until it becomes golden brown and also to get a nice aroma.
  3. turn off the flame add 1 tbsp of dry coconut shred (desiccated coconut), mix
  4. Let this mixture cool well
  5. transfer this in to blender jar, blend it finely and keep aside
For making vangi bath:
  1. 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
  2. now add chopped brinjal/ baingan/ eggplant (200 gram)
  3. add in 1/4 tsp of turmeric powder and salt
  4. Saute it for 5 minutes in medium flame
  5. Then pour in ½ cup of tamarind extract
  6. Cover the pan with a lid, cook it for 5 minutes on low flame (stir meanwhile to avoid scorching)
  7. open the lid, give a quick stir. now add the ground masala powder, mix well (30 seconds in low flame)
  8. 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
  9. Now open the lid, mix, turn off the flame, add 2 tbsp of chopped coriander leaves, mix
    Now the vangi bath is ready to serve