Vangi Bath

Here i am with a Karnataka Special item with brinjal......

What We Need :

Brinjal - 3no medium size
Rice - 2cups (normla or basmati)
Onion - 1no medium size
Green Chillies - 3no
Jeera - 1spn
Ginger Garlic Paste - 2spn
Cashew Nuts - handful (optional)
Curry leaves - a sprig
Cilantro - 1bunch

For Masala Powder

Ground Nuts - 1cup
Seesaem seeds - 3spn
Dry Red Chillies - 3no
Curry leaves - a sprig
Coconut - 2spn (fresh or dry)
Coriander seeds - 2spn
Split chana dal - 2spn
Garam Masala Powder - 1/2 spn

Salt to your taste

How To Do :

• Heat 1spn oil in a pan and fry the masala powder ingredients let them cool grind coarsely.
• If you are using basmati rice soak them for 15-20minutes, cook it by adding enough water and let it cool down.
• In a pan heat 2spn of oil splutter jeera , green chillies and fry onions until they are transculent add ginger garlic paste and fry until the raw smell goes away, now add diced brinjal pieces to it let it cook until they become soft.
• Ones brinjals are soft add grinded masala powder and fry for another 2minutes now add cooked rice to this mix evenly and properly.
• Let it cook for another 2minutes with a lid on top of it so that the rice takes the flavour of masala and brinjal.
• Garnish with chopped cilantro and fried cashew nuts.

 Serve hot with any raitha or just with thick curd .............

 Sending this to Festive Rice event at Torview .........