Vangi Bhath Recipe using Methi Leaves


vangi bhath using methi leaves


A variation of the recipe for vangi bhath uses methi leaves rather than the typical brinjal. One of the reasons to try the vangi bhath recipe using methi leaves is that not everyone likes the brinjal taste. Moreover, unless the brinjals are fresh and taste good, vangi bhath may not be delicious. Here is one more reason to use methi leaves: These could offer more health benefits.

What are some of the side dishes for this food? Coconut chutney, onion raita or fresh yogurt take the taste of vangi bhath higher.

Here is the vangi bhath recipe that uses long green brinjal.

Here is the recipe for vangi bhath using coccinia grandis / tindora.

More Methi Recipes

Are you interested in other methi recipes? Visit the methi recipe central, for a list of dishes made from this wonder green leaves.


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Ingredients:

1. Rice 1 cup
2. Methi leaves / menthya soppu 2 medium-size bunches
3. Oil 2-and-1/2 tablespoons
4. Mustard 1/2 teaspoon
5. Groundnut 2 tablespoons
6. Channa dal 2 teaspoons
7. Urad dal 1 teaspoon
8. Curry leaves 2 sprigs
9. Tamarind paste / tamarind juice / tamarind concentrate to taste
10. Turmeric 1/4 teaspoon
11. Vangibath powder 3 tablespoons
12. Garlic cloves 6-7
13. Sugar 1 pinch
14. Salt to taste
15. Garnishing: coriander leaves

How to make Vangi Bhath using Methi Leaves?


1. Pick and clean the methi leaves / menthya soppu.

Refer to the section How to Pick and Clean Methi Leaves in the Methi Recipes page.

vangi bhath using methi leaves s1a

Strain the water.

Chop the methi leaves coarsely.

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2. Cook rice in a way that the cooked grains are not sticky.

Spread the rice on a plate to cool.

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3. If you are using tamarind:

Soak the tamarind in hot water for 10-15 minutes.

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Squeeze the juice from the tamarind pulp.

Add little water to the pulp and squeeze the pulp again.

Filter the juice to remove stones / sand that may be present in the tamarind.

vangi bhath using methi leaves s3b

OR

If you are using tamarind concentrate or tamarind paste

Add little water. Mix. The mixture should have sauce-like consistency.
4. Heat oil in a kadai / utensil.

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5. Add mustard seeds.

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6. Add ground nuts and chana dal when the mustard seeds begin to splutter.

Fry for 1 minute.

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7. Add urad dal.

Fry till dal turns to golden brown.

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8. Add curry leaves. Fry till these become crisp.
9. Add slightly pressed garlic cloves.

Fry.

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10. Add methi leaves, little salt, and a pinch of sugar.

Fry till the water evaporates from the leaves.

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11. Add vangi bhath powder, turmeric powder, and salt.

Fry.

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12. Add tamarind sauce / tamarind paste / concentrate.

Fry till the seasoning becomes thick.

Vangi bhath, using methi leaves, seasoning is ready.

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13. Set aside 1 tablespoon of vangi bhath seasoning.

Add the remaining seasoning to the cooked rice.

Add salt.

Mix thoroughly.

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Taste the vangi bhath. If it is ok, set aside the remaining seasoning for future use. Otherwise, add the seasoning you set aside. Mix.
14. Vangi bhath, using methi leaves, is ready.

vangi bhath using methi leave final

TIPS Vangi Bhath Recipe using Methi Leaves
1. Add 1 or 2 cooked and diced aloos / potatoes, to the seasoning, to vary the taste of the vangi bhath.