VANGI-BHATH

VANGI-BHATH How to Prepare -Make -Cook ?

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VANGI-BHATH Recipe

Vangi=brinjal. This is a popular recipe with at least a dozen variations.

Wash and dry the rice. Fry some cinnamon and cloves, and then the rice. Cut about ½ lb. Brinjals into thin pieces about 1 in. long, washt them in salt water and then in plain water. Add twice the volume of boiling water. Cook this in the usual way, stirring it once or twice. Add 1-2 teaspoonfuls of curry powder of any kind you choose, or Anti powder. In another pan fry some onion choor and add the whole rice and brinjal cooked dish to this frying pan of onions and stir without making a mush. Keep covered on a very low heat for five minutes. Add a little grated coconut flower and green dania leaves and serve hot.

No curry is needed with this. Sometimes there may be some chutneys served. Note that in brinjal dishes tamarind or lemon is an essential. Curiously this dish made with any other vegetable is mis-called vangi-bath, only because the original recipe was with brinjals. So you would say cauliflower-vangi-bhath or potato-vangi-bhath. There may be no brinjal in it at all!

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