|Use fresh and tender baingan or egg plant, as old baingans will be more bitter.|
|1.||Rice cooked from 1/2 cup of raw rice|
|2.||Long green brinjal / brinjal / badanekayi / kathari kai / vankaya 2-3|
|3.||Oil 4-5 teaspoons|
|4.||Mustard 1/4 teaspoon|
|5.||Groundnut 1 tablespoon|
|6.||Channa dal 1 teaspoon|
|7.||Urad dal 1/2 teaspoon|
|8.||Curry leaves 1 sprig|
|9.||Tamarind concentrate / tamarind juice to taste|
powder 1/8 teaspoon
powder 4-5 teaspoons
|12.||Salt to taste|
|13.||Garnishing: coriander leaves|
brinjal into about 1-and-1/2" long pieces, which should be thin.
To find out how to prevent color-change and reduce the bitterness of cut brinjals, click the link below:
How to Prevent Color-change and Reduce the Bitterness of Cut-brinjals
the rice on a
plate to cool.
oil in a kadai / utensil.
Add mustard seeds.
Add ground nuts and chana dal when the mustard seeds begin to splutter.
Fry till the color of the dal changes slightly.
urad dal. Fry till dal turns to
curry leaves. Fry for a few seconds.
the water completely from the brinjal
Add brinjal, mix, cover with a plate.
Cook till the pieces are soft, but not too soft.
vangi bhath powder, turmeric and salt. Mix.
tamarind sauce / tamarind paste / concentrate.
Add 1 or 2 teaspoons of water if the mixture becomes dry, if you have used tamarind sauce.
Add about 2 tablespoons of water, if you have used tamarind concentrate or paste.
Fry till the oil separates.
Switch-off the stove.
Vangi bhath seasoning is ready.
aside 2 tablespoons of vangi bhath seasoning.
Add the cooked rice.
Taste the rice. If it is ok, set aside the remaining seasoning for future use. Otherwise, add the seasoning you set aside.
bhath is ready.
|1.||Do not add too much salt and tamarind to the seasoning, because the brinjal pieces will become too salty and tangy.|
|2.||Use lemon juice in lieu of tamarind. The color and taste of vangi bhath, however, will be slightly different.|
|3.||Use Mysore brinjal / long green brinjal, as this type gives a better taste.|