Breakfast Series: Rava Vangibath Recipe

Vangibath (Brinjal rice) based dish we have switched the rice and used semolina in this recipe. This dish is prepared with unique blend of spices, which is dry roasted and ground freshly. On a weekday across south indian homes and restaurants, one can find this dish on the menu. 

Vangibath is also packed for office and school lunches, and sometimes for long travel. Vangibath is normally paired with masala vada, riata and aloo fry. Personally I like this dish without any sides or condiments.

Rava Vangi Bath Recipe Video on Vidyascooking 😉😊

Ingredients for Vangi Powder:
2 Inch Sticks Cinnamon
10 Fenugreek  Seeds
3 Cloves
1/2 Tbsp Cumin Seeds
1/2 Tbsp Fennel Seeds
4 Cardamom Pods 
1 Tbsp White Sesame Seeds
1 Tbsp Desiccated or Fresh Grated Coconut
1 1/2 Tbsp Split Chickpeas
10 Dried Red Chillies
3 Tbsp Coriander Powder
1/2 Tbsp Peppercorns

Method:

Place a heavy bottom pan or wok place on low flame allow to reach smoking point. 

Dry roast each and every ingredient individually until well roasted and good aroma is released. 

Transfer the roasted ingredients to a platter and allow to reach room temperature. 

Transfer the roasted and cooled ingredients to a mixer jar and grind to form a smooth powder. 

Allow the powdered spices to cool, transfer to a airtight container and refrigerate until use. 

Ingredients for Rava Vangi:
500 Grams Green / White Eggplant
150 Grams Green Peas
1 1/2 Cups = 1 Large = 200 Grams Onion
4 Green Chilies Slit
4 Sprigs Curry Leaves
2 Bay Leaves
1 Inch Cinnamon Stick
2 Cloves
3 Pods Cardamom
2 Tbsp Vangi Baath Powder
1/4 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder
1/4 Tsp Asafoetida
2 1/2 Cups Rava / Semolina / Upma Rava
Salt as per taste
Oil as required
Finely Chopped Coriander  and 1/2 Lime for garnish...

Prep:

On medium flame place a heavy bottom wok. Add semolina and keep stirring until the rava turns light golden in color and good aroma releases. Remove the semolina from flame and spread on a plate allow to cool completely.

Place 5 to 6 cups of water to boil on low flame. For every 1 cup rava we will use 2 cups water and might need more water as per semolina quality. Always boil extra water and reserve.

Remove the stems and chop the brinjal into cubes. Add the brinjal to a pot of water with a tbsp salt.

Wash and finely chop coriander and curry leaves.

Wash and peel onion roughly. Slit the green chilies and reserve.

Juice the lime and reserve.

Method:
Heat a heavy bottom wok on low flame. Add 4 Tbsp oil and allow to reach smoking temperature.

Drain the egg plant and add to the oil. Add chilly powder, turmeric powder and coriander powder fry all the ingredients on low to medium flame. 

Do not use water to cook the egg plant.

Stir occasionally cover and cook the eggplant in oil until well done. 

In roughly around 5 minutes the eggplant was tender.

Check and adjust salt and chilly powder as per taste, Add the vangi powder, approx 2 to 3 heaping tbsp, lime juice and coriander fry all ingredients until the oil separates and remove from flame and reserve.

Heat a wok on medium flame. Add 3 tbsp oil allow to reach smoking temp. Add bayleaf, whole spices (cloves, cinnamon, cardamom), asafoetida, fry for few seconds until the spices sputter.

Add curry leaves, onions, and slit chilies fry until the onion turns transparent. Add peas and coriander fry for a minute.

Add salt as per taste, followed by a cup of water stir all the ingredients cover and cook until the peas are tender and soft.

If there is excess moisture in the onion masala place on high flame allow the excess moisture to evaporate and oil to separate.

Add the roasted sooji rava and fry in the masala for few minutes. Measure and add hot water, we added 5 cups water.

Stir well until there's no lumps, allow the semolina to absorb all the moisture and cook.

Add the eggplant masala and combine in the semolina with gentle hands. Once all ingredients are well combined, cover and cook until the semolina blooms and the masala is absorbed.

We can garnish with finely chopped coriander, mint and lime juice and serve...hot with onion raita...Enjoy!

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