Sunday, December 4, 2016

Vangi Bhath / Brinjal Rice / Kathrikai Sadham

A simple and tasty meal that can be done quickly within 10 to 15 minutes.I used MTR Vaangi Bhath Masala Powder so the process was much more easier
I followed the instructions given in the Packet except for 1 step ie I did not fry coconut in oil instead used for garnishing


Ingredients
Part 1 
  • Cooked Rice - 1 1/2 cups
Raw or Basmati Rice

Part 2 - Seasoning
  • Oil  + Ghee- 2 tablespoons
  • Mustard seeds - 1 teaspoon
  • Urad and Channa Dhal - 1/2 teaspoon each
  • Green Chilly - 3 nos
  • Curry leaves - few
  • Hing - 1/2 teaspoon
  • Cashews or Raw Peanuts - little or as required
Part 3 - Brinjal Gravy
  • Cut Brinjals - 3 cups
  • Vangi Bhath Masala Powder - 3 teaspoons
  • Turmeric - 1/2 teaspoon
  • Salt - 1 1/2 teaspoons
  • Tamarind Water - 1/2 cup
  • Jaggery - little

Part 4 - Garnish
  • Grated Coconut - 2 tablespoons
  • Chopped Coriander Leaves - little
  • Cashews - optional
Method
Step 1 - Seasoning
  • Heat oil + ghee in a kadai.Crackle mustard seeds
  • Fry channa, urad dhals and green chillies
  • Add curry leaves.Sprinkle hing
  • Fry cashewnuts or peanuts now

Step 2 - Brinjal Gravy
  • Put chopped brinjals and stir well
  • Add turmeric powder, MTR Vangi Bhath Masala Powder and salt.Mix well
  • Pour tamarind extract and add jaggery
  • Let it boil
  • Close it with lid and let it get cooked
  • It will be a semi solid gravy
  • Add little bit of grated coconut and switch off the stove
  • Mix well
Step 3- Vangi Bhath
  • Now add the cooked rice and mix well
  • Garnish with coriander leaves, grated coconut and cashews (optional)

Serve it with Tiffin Sambar , Coconut Chutney and Fried Pappad