Vangi Bhath, famous Karnataka rice dish with brinjals, cooked rice and spice powder specially made for preparing rice....I usually go for store bought vangi bhath spice powder and quite easy to prepare these brinjam spice rice...I was really searching to prepare this vangi bhath with home made spice powder since a long, when i went through Asha's
Foodie's Hope i saw this vangi bhath rice dish, which Ashakka prepared with her home made powder and i really got hooked with this yummy dish which i find
here, also we know very well the Ashakka comes always with her beautiful clicks which really makes us hungry whenever we go to her blog, i love to go through her blog whenever i sit in front of my system..i really love her way of presentation and her enthu to prepare delicious and fabulous thali dishes...I always admire her cooking skills where u may see loads of Indian dishes to international dishes...I really miss her posts but fortunately her blog was been selected for the event of Tried & Tasted of this month..Thanks a lot Ashakka for posting this vangi bhath dish, we really enjoyed having this delicious vangi bhath with home made spice powder, this rice dish goes straight to
Tried & Tasted - Foodie's Hope guest hosted by Ashwini, event started by
Zlamushka, also am sending to Sanghi's
FIL-Brinjals and finally goes to
EFM June-Breakfast & Variety rices by Srilekha...
2cups Rice (cooked)
2cups Eggplants (cubed)
1/4cup Tamarind juice
1tbsp Sesame seeds
1/2tsp Fenugreek seeds
1+1/2tbsp Oil
1/2tsp Mustard seeds
1tsp Channa dal
1tsp Urad dal
2nos Dry red chillies
10nos Cashewnuts pieces
Salt
Vangi Bhath Powder:1/4cup Grated coconut
1tsbp Coriander seeds
1tbsp Channa dal
1tbsp Urad dal
2nos Dry red chillies
1/2tsp Asafoetida powder
Dry roast all the ingredients for the vangi bhath powder and ground them as fine powder, keep aside..Heat the oil and fry the eggplants and salt until the eggplants get cooked, keep aside..Heat a tsp of oil and add the mustard seeds, urad dal, channa dal,fenugreek seeds, sesame seeds, curry leaves, red chillies and cashew nuts, once they get well fried add the tamarind juice and cook until its get thick..add now the grounded spice powder, keep in simmer until the oil gets separates, add now the already cooked eggplant cubes, salt and cook until eggplants are tender, put off the stove..mix the rice gently without breaking rice, adjust the salt if needed...
Serve hot!
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