Vangi bath was always common in my mother’s family because they thought life is worthless if one doesnt eat brinjals/eggplants. My brother and I grew up hating it as brinjal would be served at least thrice a week along with bitter gourd and broad beans. After I got married, I started falling in love with this vegetable, reminds me of home and K is not a brinjal lover so we make it twice in a month. The only time my brother was forced to eat it was when he was abroad and he is back to hating it again.
This is what we made for father’s day as both my father and father-in- law love brinjal. Happy Fathers day to them.
The recipe is from Cooking with Pedatha and has other vegetables like Potatoes, capsicum and peas and is more like a vegetable rice. I followed the recipe only that I didnt do the powder myself. I used MTR Vangi bath Powder.
1 cup uncooked rice
1 medium sized potato
1 medium sized bell pepper
1/4 cup of peas
1 table spoon of Vangi bath powder
1/4 cup each of dry roasted chana dal and urad dal powder
For the paste :
1/2 cup of dessicated coconut powder
3 green chillies
a few sprigs of coriander(1/4 cup)
4 tablespoons of ghee(optional) or you can use oil
For the Popu:
1 teaspoon urad dal
1 teaspoon chana dal
1 teaspoon mustard seeds
2 dry red chillies
A few curry leaves
A pinch of hing/asafoetida
1. Cook the rice with a pinch of turmeric and each grain has to be separate.
2. Dry roast the coconut and grind with chillies and coriander to make a paste
3. Dry roast the chana dal and urad dal and grind to a powder
4.In a large skillet, heat oil/ghee and do them popu by adding chana dal, urad dal, mustard seeds, red chillies, curr leaves, a pinch of hing/ asafoetida
5. Add the potatoes, brinjal pieces , bell peppers and saute until done.
6. Add half of the paste to the vegetables and the other half to the rice.
7. Also add , vangi bath powder,ghee, salt to the rice and mix well
7. Once the vegetables are done, add the rice , mix well and serve hot with raita or any chutney of your choice.