Vangi bath with raita

Name: Vangi bath with raita
Total time: 45 min
Cuisine: Indian
Ingredients: 300 g rice, sona masoori; ≈ 700 ml water, for the rice; 1 tbsp chana dal; 1 tsp urad dal; 1 tbsp coriander seeds (sabut dhania); 6 dried red chillies, Byadgi; 1 g cinnamon, a 2 cm piece of stick; 3 cloves; 1 ml fenugreek seeds; 2 tbsp desiccated coconut, dry coconut (kopra); 15 g tamarind; ≈ 150 ml water, warm, for the tamarind; 500 g brinjal, small ones, cut in strips; 4 tbsp groundnut oil; 3 tbsp peanuts, raw; 1 tsp mustard seeds; 2 sprigs curry leaves; 1 ml hing (asafoetida); 3 ml turmeric; 1 tbsp jaggery, grated; salt, to taste; 2 tbsp coriander leaves, chopped; 400 g curd, for the raita; 1 cucumber, grated; 3 ml cumin, roasted and ground

Karnataka's brinjal rice: small brinjals cooked with tamarind, a little jaggery and freshly ground vangi bath powder, then tossed with rice and a tadka of peanuts and curry leaves. Many homes use ready vangi bath powder, such as MTR; served here with cucumber raita.

45 minTime
35 minHands-on
4Portions
14 gprotein per portion
600kcal per portion

VegetarianContains: Peanuts, Mustard, Gluten, Milk protein, Lactose

Ingredients for 4 portions

300 gRice, sona masoori
≈ 700 mlWater, for the rice
1 tbspChana dal
1 tspUrad dal
1 tbspCoriander seeds (sabut dhania)
6Dried red chillies, Byadgi
1 gCinnamon, a 2 cm piece of stick
3Cloves
1 mlFenugreek seeds
2 tbspDesiccated coconut, dry coconut (kopra)
15 gTamarind
≈ 150 mlWater, warm, for the tamarind
500 gBrinjal, small ones, cut in strips
4 tbspGroundnut oil
3 tbspPeanuts, raw
1 tspMustard seeds
2 sprigsCurry leaves
1 mlHing (asafoetida)
3 mlTurmeric
1 tbspJaggery, grated
to tasteSalt
2 tbspCoriander leaves, chopped

On the side

400 gCurd, for the raita
1Cucumber, grated
3 mlCumin, roasted and ground

Method

Rinse the rice 2–3 times and put it in the pressure cooker with the water. Close the lid.
Pressure-cook on medium for 3 whistles, about 12 minutes, and let the pressure drop by itself.
Meanwhile, soak the tamarind in the warm water.
Make the vangi bath powder: dry-roast the chana dal, urad dal, coriander seeds, dried red chillies, cinnamon, cloves and fenugreek seeds in a pan on a low flame for about 5 minutes, until the dals turn golden. Add the dry coconut for the last minute. Let it cool and grind to a fine powder.
Wash the brinjals, cut them into strips and drop them into salted water so they don't darken.
Make the raita: whisk the curd smooth and stir in the cucumber, roasted cumin powder and a pinch of salt.
Spread the hot rice out on a plate so the grains stay separate. Squeeze the tamarind into its water and strain out the fibres and seeds.
Heat the oil in a kadai and fry the peanuts until golden. Add the mustard seeds and, when they splutter, the curry leaves and hing.
Drain the brinjals and add them to the kadai with the turmeric. Sauté on a medium flame for 4 minutes.
Pour in the tamarind water and add the jaggery, salt and vangi bath powder. Cover and cook on a low flame for 8–10 minutes, until the brinjals are soft and the masala is thick and glossy with oil.
Add the rice and coriander leaves and mix gently until the rice is evenly coated. Serve with the raita.

Vangi bath with raita

Ingredients for 4 portions

On the side

Method

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