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Recipe for Vangi Bath
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
- Raw rice- 1 cup
- Long green brinjals- 3 nos.
- Vangi bath powder- 5 tsp
- Jaggery- 1 tsp
- Salt- 1 to 1.5 tsp
- Tamarind- Lemon sized
- Cooking oil- 5 tsp
- Mustard seeds- 1 tsp
- Split black gram lentils- 1 tsp
- Split chickpea lentils- 2 tsp
- Curry leaves- Few
- Turmeric powder- 1/2 tsp
Wash the long brinjals under running water, cut and discard the stalk. Chop them lenghtwise in to 1 inch pieces. Keep them immersed in water to avoid discoloration.
Soak tamarind in 1/4 cup of water for about 10 minutes.
In a pressure cooker add oil, mustard seeds and lentils. Saute in medium flame till the mustard seeds start spluttering. Then add chopped green brinjals and turmeric powder. Saute for a while.
Extract tamarind juice and discard the residue. Include this tamarind juice in the seasoning, then add jaggery and vangi bath powder. Combine everything well. Now add washed rice.
Finally add 2 cups of water and salt. Close the lid and pressure cook for 3 whistles in medium flame. Switch off once done.
As the pressure subcides fluff the vangi bath and serve with cucumber raita.
I have used regular sona massori variety rice, you can use basmati rice too .Rice to water ratio remains 1:2.
Cucumber raita goes very well with vangi bath, I recommend it.
Alternatively you can cook rice first and then mix with seasoning as in step2.