BAIGAN RICE ( VANGI BATH )

Hi all, This recipe is for all Eggplant lovers. I am pretty sure you must have all heard or made it as some point. The best part is that the Baigan I made it with was from my own vegetable garden.I did it too and it was a hit with my kids especially my son. So here it goes its called

VANGI BATH ( EGGPLANT RICE) ( KATHIRIKKAI RICE)

INGREDIENTS

BAIGAN (Eggplant) (Kathirikkai) : 8-10 small baby eggplant chopped into small cubes
Rice : 1 1/2 Cup Cooked
Mustard seeds : 1 tsp
Dhania ( Coriander seeds) : 1 tsp
Channa Dal : 1 TBSP
Urad Dal : 1 TBSP
Dry Red Chili : 3-4
Hing (Asafoetida)
Turmeric Powder : 1/8th Tsp
Salt as required
Oil : 1 TBSP

VANGI BATH (KATHIRIKKAI RICE)

MAKING

Cook the rice in a pressure cooker . The more dry and non sticky the rice is, the better. In 1/2 Tsp oil, roast the Channa Dal, Urad Dal, Dry Red Chilli, Dhania seeds and Hing (Asafoetida) for about 2 minutes until the dal turns light brown. Grind the above roasted mixture with a bit of salt into a nice coarse powder and set aside.

Now take a wide pan, add a Tsp of oil, add mustard seeds, once it splutters add the chopped eggplant and saute for a few minutes until half cooked with Turmeric powder and required salt. Now add the coarse spice mix to the eggplant and mix it thoroughly and cook for a few more minutes until the eggplant is fully cooked and soft. Finally add in the cooked rice and mix well.

Delicious Vangi Bath is ready to eat. serve it hot with papad or chips. Simple and tasty, 
enjoy !

TIPS/VARIATIONS

After cutting the eggplant ( Baigan) , put them in cold water, this prevents it from darkening and remain fresh. You could also add roasted cashew nuts for garnish.