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Vangi bath

brinjal rice
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Ingredients

To roast

  • 1 tablespoon Chana dal
  • 1/2 tablespoon urad dal
  • 1 tablespoon coriander seeds
  • Red chilli
  • 3 cloves
  • 1- inch cinnamon
  • 1/2 teaspoon pepper
  • 1/8 teaspoon fenugreek powder
  • 1/2 teaspoon cumin seeds
  • 2 tablespoon coconut
  • Asafoetida

To temper

  • 1 +1/2 tablespoon peanut oil
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon urad dal
  • 2 red chilli
  • 1 tablespoon Chana dal
  • Curry leaves
  • 1/4 cup roasted peanuts

Brinjal rice

  • 4 brinjal
  • Pinch of turmeric powder
  • 1 teaspoon salt heaped
  • Pinch of jaggery
  • Tamarind
  • 3 cups cooked rice
  • 1/2 tablespoon ghee

Instructions

  • First roast urad dal, Chana dal, and coriander seeds; saute for 1 minute
  • Add cinnamon, clove, pepper, red chilli, cumin seeds, and fenugreek seeds; roast well
  • Furthermore, add coconut; saute till they turn dry
  • Cool and grind into powder
  • Heat peanut oil
  • Add mustard seeds, urad dal, Chana dal, and red chilli; splutter
  • Furthermore, add curry leaves and roasted peanuts; roast well
  • Sauté brinjal and turmeric powder for 2 minutes
  • Add salt, jaggery, and tamarind; saute brinjal well
  • Furthermore, add ground powder; saute in the lowest flame for 30 seconds
  • Add cooked rice; saute for 2 minutes
  • Finally, add ghee; mix well

Video

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