- In a heavy-bottomed pan, dry roast 5 inch cinnamon, 1 tsp clove, 5 pods cardamom and 1 mace. roast until the spices turn aromatic. keep aside. in the same pan dry roast 2 tsp poppy seeds until it starts to pop up. keep aside. in the pan heat 1 tsp oil, add ¼ cup coriander seeds, ¼ cup urad dal, ¼ cup chana dal, 1 tbsp cumin and 1 tsp methi. roast until the lentils turn golden brown. now add ½ cup dry coconut and roast slightly. cool completely, making sure all the spices are not burnt. now heat 1 tsp oil and roast 20 dried red chilli until it puffs up. cool completely and transfer the roasted spices to the blender. blend to coarse powder. Take a large kadai heat 2 tbsp oil, add 1 tsp mustard, 1 tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 2 tbsp peanut. saute and splutter on medium flame. now add few curry leaves and 1 dried red chilli. saute well. further add 2 brinjal and saute for 2 minutes. also add ¼ tsp turmeric, ½ cup tamarind extract and ½ tsp salt. mix well, cover and boil for 5 minutes. now add 2 tbsp of prepared vangi bath masala powder, ½ tsp jaggery and mix well. add 3 cup cooked rice and ½ tsp salt. mix well making sure the masala is well combined with rice. cover and simmer for 5 minutes. Add 2 tbsp coriander and serve.
Vangi bath
#myrecipe
By Radha Nelanti
Mar, 31st
532
Servings
4 persons
Cook Time
50 minutes
Ingredients
19
- 21
Ingredients
- Mace
- Poppy seeds
- Oil
- Corinader seeds
- Cinnamon
- Cloves
- Cardamom
- Urad dal
- Chana dal
- Fenugreek
- Coconut
- Red chilli
- Peanut
- Curry leaves
- Brinjal
- Turmeric
- Tamarind
- Salt
- Jaggery
- Rice
- Corinader
