Ingredients
-
Eggplant (cut into small vertical pieces)
-
1 Tsp Cumin Seeds (Jeera)
-
1.5 Coriander Seeds (Sabut Dhaniya)
-
Freshly cut Coconut Chips
-
2 Dry Red Chillies
-
1 Small Cinnamon Stick (Dalchini)
-
10-12 Black Pepper (Kali Mirch)
-
1 small Ginger Knob
-
2 Garlic Cloves
-
Oil
-
1 Tsp Mustard Seeds (Rai)
-
Few Curry Leaves
-
1 Tbsp Peanuts (Sing)
-
1 Tbsp Daliya
-
1-2 Tbsp Parboiled Chickpea (Chana)
-
Salt as per taste
-
Red Chilli Powder (as per taste)
-
Pinch of Asafoetida Powder (Hing)
-
Water (as required)
-
Chopped Coriander
About
Vangi Masala Bath is a flavorful South Indian rice dish made with brinjal (eggplant) and spices. The dish involves cooking rice with a masala paste made from roasted spices, coconut, and brinjal. It’s commonly seasoned with mustard seeds, and curry leaves, and garnished with coriander leaves. Vangi Masala Bath is a wholesome and aromatic meal, perfect for lunch or dinner.
Steps
|
1
Done
|
Dry roast Cumin Seeds, Coriander Seeds, Coconut Chips, Dry Red Chillies, Cinnamon Stick, and Black Pepper in a pan. Add Ginger and Garlic, then roast. |
|
2
Done
|
Let it cool, then coarsely grind in a mixer. |
|
3
Done
|
Heat Oil in a pan, add Mustard Seeds, Curry Leaves, Peanuts, Daliya, and parboiled Chickpea. |
|
4
Done
|
Season with Salt, Red Chilli Powder, and a pinch of Asafoetida Powder. |
|
5
Done
|
Add the ground masala, Eggplant, and a little Water. Cook until Eggplant is soft. |
|
6
Done
|
Mix in cooked Rice, sprinkle with chopped Coriander, and top with Ghee before serving. Enjoy the flavorful Vangi Masala Bhaat! |
