July 8, 2007

Vanghibath aka Brinjal Rice

Vanghibath aka brinjal rice recipe

Ingredients:
Rice - 1 kg
Brinjal - 3/4 kg, more brinjals will only improve the taste, cut length-wise into quarters and cover with water
Vanghibath masala powder - the whole amount, make it into a thick batter with water
Salt - 1-1/2 tablespoons
Tamarind extract - 1/2 cupful of thick extract
Lime juice - 2 tablespoons, fresh
Turmeric powder - 1 teaspoon
Cloves - 4
Cinnamon sticks - 4 two-inch size
Black-gram dal - 1 tablespoon
Bengal-gram dal - 1 tablespoon
Onion - 1, big, finely chopped
Ghee - 1/2 cup
Oil - 1/2 cup

Method: First cook the rice till just three-fourths boiled and keep aside. Heat a roomy vessel sufficiently large to hold both the boiled rice and the cooked brinjals. Pour the oil and ghee into it. When the oil-ghee mixture becomes very hot, add the cloves the cinnamon, and both dals. When the dals are lightly browned, add the onions. Fry till the onions turn limp but not brown and then add the wet brinjals. Turn over the brinjals thoroughly and sprinkle half cup of water over them. Cover with a lid to cook over moderate heat without removing the lid at all for the first 5 minutes. When the brinjals are three-fourths boiled, add the salt. After 2 minutes, pour in the vanghibath masala powder in the form of a thickish batter. Stir well, and when the brinjals mixture again turns dryish, pour in the tamarind extract. Allow to simmer till the masala sticks to the brinjals and there is no rim of watery juice showing. Now mix the boiled rice evenly with the brinjals on the heat. Sprinkle the lime juice also thoroughly into the mixture. Cover with a tight fitting lid and put on dhum for about 45 minutes before serving. Enjoy!

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7 Comments:

Blogger Asha said...

Looks so tasty.Thanks for posting a authentic recipe.

7/09/2007  
Blogger bee said...

good to see you posting regularly again, vkn.

7/09/2007  
Blogger Srivalli said...

Wonderful recipe VKN...

Srivalli
www.cooking4allseasons.blogspot.com

7/09/2007  
Anonymous Anonymous said...

Hello vkn,

The recipe looks yummy and i'm going to try it very soon. Also thank you very much for the blog rolling. Your website is very perfect and one place to see all. The best part is updated icon. How is Advaith? Is he keeping your wife very busy?

Keep up your good work

T

7/09/2007  
Blogger vkn said...

Thanks e'one for your kind comments.

There seems to be some tech snags with the blogroll as the updates not visible. I will try to fix this up.

Advait is fine. His smile is quite contagious here to everyone :). Oh yes, he keeps everyone busy and wants someone near him during his waking hours. Kids are really a bliss.

7/13/2007  
Anonymous Anonymous said...

Tried the butter chickent. Very Tasty...Guests love it, thought I was an asian cook.

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7/27/2007  
Anonymous pritya said...

Dear VKN,
This dish always makes me nostalgic - it is the one that made us write "Cooking at Home with Pedatha". Your masala powder is simpler, and does look like a yumm recipe. As you say it would be best to make the masala well ahead of time. I always add peas to vangi Baath. Such an all-time favourite at any party.

11/25/2007  

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