Vangi Bhath-Karnataka Style Brinjal Rice takes less than 30 minutes to prepare and is made with commonly available ingredients. If you have vangi bath powder ready with you, making this vangi rice is a breeze. It is perfect for a busy day. All you need is just some chips or raita to go along with it. Today we will learn how to make Karnataka Style Vangi bhath following this simple recipe with step wise pictures.
Cook rice as you regularly do and keep it ready. You can use any rice variety. Spread the cooked rice on a plate to cool. Refer how to cook rice, if you are new to cooking rice.
Soak tamarind in 1/3 cup of hot water for 20 minutes. Extract thick juice and discard the pulp.
Wash and chop brinjals lengthwise. Keep the chopped brinjals in water until use, to prevent discoloration.
Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, chana dal (kadalai paruppu), hing, roasted peanuts (if using) and saute until dal turns golden brown.
Add chopped onions, curry leaves and saute until onions turn transparent.
Add the brinjals after discarding the water. Add turmeric powder, salt needed, mix well and cook covered on low heat, stirring in between for even cooking.
Once the brinjals are three fourth cooked, add vangi bhath masala powder (I have already shared in my last post as to how to make vangi baath powder), jaggery powder and mix well.
Add tamarind extract and cook covered, stirring in between until the rawness of the tamarind goes.
Once the brinjals are cooked well, add needed cooked rice, lemon juice and mix well. Check for salt.
Garnish with coriander leaves and serve hot with papads, potato chips or any raita of your choice.
Note – You can make this without onions also. If you like, you can add 2 tbsp of cashew nuts or peanuts roasted in oil. You can make this with store bought MTR vangi bhath powder, if you do not find time to make vangi bhath powder at home.
Check another variation of making Brinjal Rice (using tomato) or click the picture below to take you to that page.
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