Vangi Baath

Vangi Baath

Ingredients 

1. Basmati rice 11/2 cups

2. Purple Brinjal 6 cut into cubes

3. Water 3 cups 

4. Onions finely chopped 1 cup

5. Ginger garlic paste 2 tsp(optional) 

6. Green chillies 4 slit 

7. Tomatoes finely chopped 11/4 cup 

8. Turmeric powder 1/4 tsp

9. Sambar powder 2 tsp

10. Salt to taste 

11. Curry leaves 3 sprigs 

12. Mustard 1 tsp 

13. Urad Dal 1 tsp 

14. Hing/asafoetida 1/4 tsp

15. Oil 2 tbsp

Method Of Preparation 

1. In a heavy bottomed pan, add oil. When the oil gets hot, add the mustard seeds & Urad dal. When the mustard splutters & Urad dal becomes golden brown add the hing & curry leaves & sauté for 5 seconds.

2. Now add the green chillies, ginger garlic paste, onions & sauté until the onions turn translucent. 

3. Add the tomatoes & cook until they turn mushy & well cooked. 

4. Now add the brinjal & sauté for a few seconds.

5. Add the turmeric powder & sambar powder & sauté for two minutes. Make sure the masalas don't stick to the bottom of the pan.

6. Then add the rice & sauté for a minute & add water & salt & cook until done. 

7. Serve hot with raita of your choice.