You may want to recharge yourself in the morning, everyday, by drinking a glass of gooseberry juice (amla juice), as it is said to be an outstanding health drink.
|1.||Rice 1 cup|
|2.||Tindora / tonde kayi / donda kaya / kovai / kovakkai / coccinia grandis / ivy gourd 1/4 kg|
|3.||Oil 2 tablespoons|
|4.||Mustard 1/2 teaspoon|
|5.||Groundnut 1 tablespoon|
|6.||Channa dal 1 teaspoon|
|7.||Urad dal 1 teaspoon|
|8.||Curry leaves 2 sprigs|
|9.||Turmeric 1/4 teaspoon|
|10.||Vangibath powder 3 tablespoons|
|11.||Lemon juice to taste|
|12.||Salt to taste|
|13.||Garnishing: coriander leaves|
tindora / tonde kayi / donda kaya / kovai / kovakkai.
Cut them into thin, long, pieces.
Steam cook, or cook in water, till this vegetable becomes soft.
Drain the water.
oil in a kadai / utensil.
Add ground nuts and chana dal
when the mustard seeds begin
Fry for 1 minute.
Fry till dal turns to golden brown.
curry leaves. Fry till these become crisp.
Fry for 2 minutes.
vangi bhath powder and salt. Fry.
Add few teaspoons of water and mix, so the mixture becomes a paste.
Fry for 1-2 minutes.
Vangi bhath, using tindora, seasoning is ready.
aside 2 tablespoons of the seasoning.
Add cooked rice to the seasoning.
Taste the vangi bath. If it is ok, set aside the remaining seasoning for future use. Otherwise, add the seasoning you set aside.
Add lemon juice, if you need sourness. Mix.
using tindora, is ready.
|TIPS||Vangi Bhath Recipe using Tindora|
|1.||You can add uncooked tindora to the seasoning in Step 7 and fry till this vegetable cooks. Use this method if you do not wish to cook coccinia in water.|
|2.||As some tindora has a sour taste, use lemon juice with care. Otherwise, the vangi bath could become sour.|