Vangi Bath is a South Indian dish originated in Karnataka, popular among the Brahmin community. Literal translation could be thought of, as fried brinjal rice.
There are few steps to prepare this rice which consists of home made masala powder, cooked rice and vegetables of choice.
One can also use this home made vangi masala powder to prepare other recipes like vegetable stir fries and curries. This masala powder can be stored upto three months time in a air tight container.
Recipe for Vangi Masala Powder
1 Tbsp Sesame Seeds
2 Tbsp Channa Dhal
2 Tbsp Coriander Powder
1 Tbsp Shredded Dry Coconut
1/2 Tbsp Fennel
2 Inch Sticks Cinnamon
1 Star Anise
3 Cloves
8 Dried Red Chilies
1 Tbsp Peppercorns
Heat a wok on medium flame. Start dry roasting chickpeas. The process of dry roasting all the ingredients should be done on low to medium flame.
Once the chickpeas starts to turn light pink in color add the spices dry roast the spices a bit. Add the sesame seeds allow to splutter keep stirring and dry roasting all the ingredients. Add dry red chilies, coriander and shredded dry coconut once all the ingredients have dry roasted transfer to a plate and allow to cool.
Before grinding all the ingredients make sure there is no moisture in the mixer jar. Normally when preparing such bulk masala I make sure to air dry or place my mixer jar under the sun so that there is no moisture. If there is moisture in the mixer jar and the masala is ground it has to be used fast. The masala powder needs to be stored in the freezer.
Grind the roasted red chilies, cinnamon and star anise first. Once the chilies have ground well add rest of the dry roasted ingredients and grind to form a powder. Allow the masala powder to cool completely, Store in a air tight container until use.
Mixed Vegetablebath Recipe
1/2 Cup Frozen Mixed Vegetables (The frozen vegetable i purchsed contains cauliflower, french beans, carrots and peas) We can also use fresh vegetables. I always have a bag of frozen vegetables in my frezer to prepare quick meals...like masala upma and so on...
1 Potato Cubed
3 Medium Egg plants Cubed
1 Large Onion Roughly Chopped
3 Slit Chilies
Fist Full Mint and Coriander
1 inch Cinnamon Stick
2 Cloves
2 Pods Cardamom
2 Tbsp Vangi Powder
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
2 Cups Cooked Rice
1 Tbsp Ginger and Garlic Paste
2 Tbsp Ghee
1 Tbsp Oil
Salt as per taste
Lime Juice and coriander for garnish...
Make sure to chop all the vegetables into bite size cubes.Which will cook easily without water...
Heat a wok on Medium flame add oil and ghee. Once the oil and ghee is hot add spices allow to splutter add onions. chilies, coriander, mint, chilly powder, turmeric powder, ginger and garlic paste fry all the ingredients until the raw flavor has gone..
Since all the vegetables are chopped into tiny bit size cubes it will cook fast, we need not add water. Once the onion starts to turn light pink in color add all the veggies and fry. Add salt cover and cook until the veggies are cooked till well done.
Once the veggies have cooked add vangi powder and fry for a minute add the rice and mix well until the vegetable masala has incorporated in the rice. Add lime juice mix well garnish with coriander and serve hot...Enjoy...:)
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