Saturday, July 20, 2013

Vangi bath/Brinjal Rice

Back after my week trip to my hometown thanjavur.I still cherish the days now and i miss my mom's food and local ingredients/food too ;-)  There are hundered types of brinjal available and the one we get in city is all genetically modified.I prefer organic small town vegetables untouched by any chemical zoombies and not induced to grow in less span of time..Last 2 weeks,i didnt cook much since its only for me to eat,but friends gave organic brinjals ,mangoes and beetroots..I made one pot meal by neighbor's recipe...

Brinjal,chopped-1 cup
Mustard-1 tsp
Asofoedia-half tsp
Cinnamon-1 "inch(optional)
Broken urad dal-half tsp
Curry leaves-10 nos
Onion,sliced-1-2 nos
Turmeric powder-half tsp
Cooked rice-2 cups
Salt to taste
Sesame oil-4-5 tbsp

To powder 
Bengal gram-2 tbsp
Coconut-2 tbsp
Red Chillies-3-4 nos


1.Roast the bengal gram to brown and the coriander seeds for two minutes followed by red chilli 

2.Grind the ingredients into powder and leave some coarsely...

3.Heat a pan ,add the sesame oil,mustard seeds,urad dal and curry leaves,saute for a minute

4.Add the onions ,saute for couple of minutes

5.Add the chopped brinjals

6.Add turmeric powder and salt,close the lide and allow it to cook for 4-5 minutes,until brinjal is tender and well cooked

7.Add the masala powder and a tsp of lime juice or half tsp of tamarind exact

Add the cooked rice and stir gently to combine the ingredients..Close the lid and cook in lowest heat 3-4 minutes


Thank you

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