Monday, June 3, 2013

Vaangi Bhaat


Rice - 2cups
Vankayalu/Brinjal - 1/2 kg or 8
Onions - 1/2 small
Chillis -2
Jeera - 1/2 tsp
Mustard Seeds - 1/2 tsp
Oil - 2tsp
Salt to taste

For powder:

Chana dal- 3tsp
Urad dal- 1 1/4 tsp
Ground nut - 8
Sesame seeds - 1/2 tsp
Curry leaves - 10
Dhaniyalu/Coriander seeds - 1/2 tsp
Red Chillis -3
Dry Cocunut powder - 2tsp
Turmeric - Pinch
Salt pinch
Hing - pinch


  1. Cook rice in 3 1/2 cups of water in pressure cooker and transfer it into a bowl.
  2. Add 1 tsp oil, salt and let it cool.
  3. Heat a small skillet and to it add chana dal, urad dal, red chillis, ground nut, coriander seeds and dry roast them on low flame. 
  4. When they are lightly brown in color add all the other ingredients mentioned in powder section and switch off the flame. 
  5. Let it cool and make it a powder and store it in an air tight container.
  6. Cut brinjal into long thin slices and add some oil and salt to it and keep it aside.
  7. Heat a big skillet to it add oil, mustard seeds, jeera and when they start spluttering add thinly sliced onions and chillis and fry till brown in color.
  8. Add the brinjal pieces and let them cook til they are slightly soft. Do not overcook.
  9. Now add 4tbsp of the powder to the fried brinjals and mix well.
  10. Add the cooked rice the mixture and mix well. Cover it with the lid and cook for another 5 mins and serve hot with raitha.


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