Vanghibath - 1 (One Way Of Preparing)

 Hello There....

Am back soon enough to share a preparation that had been idling in my gallery... Awaiting a finishing touch before it got posted... And it's way too less that am on a spree... This time around it seems I was & wanted to make the most of it....

So here I am sharing with you ONE way of preparing VANGHIBATH (Brinjal Rice/Eggplant Rice) Basically A Karnataka Cuisine very popular in Bangalore, in particular; One way to savor the much disliked veggie by most of them since childhood.... However I grew up watching my mom LOVE this vegetable prepared with drumsticks as a curry or as a part of sambar... but growing up I still dislike this vegetable in curry or sambar... as a kid I hated the spread of the seeds of brinjal in a curry & called them GOLD COINS.... I love it in rice or pallya or fried prep... I see a difference despite it being the same vegetable & I don't understand that discrimination I personally developed towards it.... 🙆

Jump To Recipe

Ingredients :

FOR MASALA POWDER :

Red Masala Powder : Dry Red Chilies - Byadgi + Kumte (10-12)

                                        Coriander Seeds - 1 tbsp

                                        Cumin Seeds - 1tsp

                                        Tamarind - 1/2 lemon sized

                                        Coconut - 1tbsp

Dry roast them separately... Cool it & dry grind it to coarse powder. Extra powder can be refrigerated for future use which can be used for any south Indian/Mangalore style pallya...

Vanghibath Powder : Sesame Seeds - 2tsp

                                        Urad dal - 2tsp

                                        Chana dal - 2tsp

                                        Cinnamon - 1 inch

                                        Cardamom - 1

                                        Cloves - 6

                                        Fennel Seeds - 2tsp

                                        Fenugreek Seeds - 1tsp

Dry roast & once cool, dry grind it into coarse powder & refrigerate the extra for future use...

Peanuts - 2 tbsp - dry roast & pestle it down to coarse chunk (use it all - no storage)

Brinjal - Any is okay (Purple is good with no seeds but green is also good) - Cut them to 1 inch                 pieces & soak them in water until usage to avoid oxidation

Rice - Any is okay (washed & pressure cooked with lil oil, well in advance so it isn't hot &                         sticky)

[1 Medium Sized Brinjal for 1 Cup Rice]

Cooking Oil - 2 tbsp

FOR SEASONING : Curry Leaves - 1 twig for 1 cup rice

                                      Mustard Seeds - 1 tsp

                                      Hing/Asafetida - 1 tsp

                                      Urad dal - 1 tsp

                                      Green Chilli - 2-2 (slit lengthwise)

                                      Broken Dry Red Chili - 1

                                      Ginger Garlic Paste - 1 1/2 tsp

Instructions :

1. Heat oil in a wok

2. Add seasoning one by one (mustard seeds + red chili + urad dal + hing + Green Chili + Curry leaves + ginger garlic paste)

3. Once done, add the brinjal pieces & stir fry on low to medium flame for sometime...

4. Then add pestled peanut crumbs. Stir fry for sometime

(Avoid brinjal chunks from turning mushy... No water as brinjal releases enough water required & stir carefully as to not break the pieces down... it gets cooked in the process of the prep, as much as required)

5. Now add salt + turmeric Powder & stir... 

6. Once done add the red masala powder + vanghibath powder (2 tsp each)

7. Stir fry for sometime & you would see all the oil & water gets absorbed

8. At this point add in the rice & mix them well, slowly...

9. Garnish with coriander leaves & a dash of sugar if not already added... it gives an edge to the prep

10. Serve hot with raita or fryems

Below is a step by step on visual...

For those who need just the recipe...

Do give it a try... And I will share another variant to this sooner....

UNTIL NEXT, KEEP THE FAITH!!!