Thursday, April 7, 2011

Bhath[Karnataka Special]----------Vangi(Brinjal,Badnekai,Eggplant)/ Capsicum(Bell pepper) Bhath/Rice

This is a very special dish of Karnataka.If you get nice Brinjal the long green ones as we call it Mysore Badnekai is most suited for this recipe.but any other brinjals also can be used for this.Her as said earlier not that good Eggplant we get so i most of the time prepare the same recipe using Capsicum,which also taste good.I still remembers my mava's restaurants Vangi Bhath,it used to be really amazing.He has given some easy tips once,he said if you don't have ready vangi bhath masala powder then quick way of doing it is just add Sambhar powder,Garam masala powder and along with this roasted sesame seed powder.And really it gives the same taste.Anyways i am giving below the proper masala recipe,but i most of the time make it this easy way.This also if we prepared its gojju/paste can store that for months and can be made instantly.
  • 2 cup cooked sonamasuri rice
  • 1/2 kg long green brinjal/1/2 big purple Eggplant/1 big capsicum
  • 1/4 cup tamarind juice
  • salt
  • 2" jaggary
  • 1 tsp turmeric powder
  • 2-3 tsp Vangi Bhath powder
  • coriander leaves
  • 1 small onion (optional)
  • 1-2 green chilies
  • seasoning:
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1/2 tsp channa dal
  • 1 tsp peanut
  • 1/2 tsp cashews(optional)
  • 1/4 tsp hing(asafoetida)
  • 1-2 red chili broken into pieces
  • curry leaves
For Vanghi Bhath Powder
  • 2 tsp channa dal
  • 1 tsp urad dal
  • few fenugreek seeds may be 4-6
  • 5-6 red chilies
  • 3 tsp dry coconut
  • 1.5 tsp coriander seeds
  • 1 tsp jeera(cumin seeds)
  • 2 cloves
  • 1 "cinnamon
  • 1 cardamon
  • 1 tsp sesame seeds
  Roast everything together except sesame seeds using 1 tsp oil and dry ground into powder.
  Dry roast sesame seeds separate and powder them  and keep it separate.

Method for preparing Vanghi Bhath:
Take 2 cup of sonamasuri rice ,wash and put 6 cups of water(according to your rice) and cook it in pressure cooker.
Take a big plate and when the rice is cooked spread this rice in this plate to cool so that when mixing with vanghi bhath goju it should not become sticky.
Wash and cut Brinjal/Capsicum into thin long pieces or cubes.
Soak 3" tamarind in 1 cup of water for 1/2 hour.squeeze tamarind and extract tamarind juice.
Take a pan add all seasoning,when mustard start spluttering add onion,green chili and stir fry till onion turns light add brinjal/capsicum,turmeric powder,jaggary,little salt and stir fry for minute.close the lid and let the brinjal/capsicum is cooked in that steam,stirring in between.
After approximately 3-4 minutes when the vegetable is cooked add Vanghi bhath powder,tamarind pulp,remaining salt and stir them for 1 more minute.
Let it simmer for 3 -4 minutes till water evaporate and paste start thickening.Now add sesame seed powder and stir them for 2 more minutes.
Finally add cooked  rice and mix it properly for 2 more minutes.Garnish it with coriander leaves.
Serve this with potato chips/curd raitha.

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