Vangi Bhath

Vangi Bhath is a traditional South Indian recipe. Vangi bath is most commonly seen as a part of the Karnataka cuisine. It is a spicy and rich rice recipe that defines the excellence of Indian food.

This gives you an authentic Kannada treat. That makes brinjal rice a complete meal. Usually, the smaller variety of brinjals or egg plants are used to make this rice recipe, but you can also chop a bigger brinjal to make Vangi Bhath. 
Ingredients

Cooked Rice – 2 cups

Sliced Brinjal/Egg Plants – 100 g

Channa Dal – 1 tsp

Mustard Seeds – ½ tsp

Lemon Juice – 1 tsp

Roasted Groundnuts – 2 tsp

Curry Leaves – few

Turmeric Powder – a pinch

Hing – a pinch

Oil – 2 tsp

Salt to taste

(For Paste)

Dry Red Chilli – 3

Poppy Seeds – ½ tsp

Cumin Seeds – ½ tsp

Coriander Seeds – 1 tsp

Sesame Seeds – ½ tsp

Cinnamon Sticks – 1 inch

Cloves – 2

Grated Coconut – ½ cup

Black Gram – 1 tsp

Bengal Gram- 1 tsp

Method

Boil the rice with 3 cups of water, lemon juice, and ghee.

Once it done, then keep it aside.

In a pan, heat oil. Add cloves, cinnamon stick, and dry red chilli.

Keep the roasted spices aside. Add another tsp of oil and heat. Add all the ingredients which are under “for paste” then roast it and grind it as a fine paste.

Take all the fried and roasted spices in a grinder after they cool and blend them into a thick paste.

Heat half tbsp oil in a deep bottomed pan and season it with mustard seeds and curry leaves.

Add channa dal and cook on a low flame for 2 minutes. Then sprinkle some turmeric and asafetida.

Now place the brinjal pieces in the pan and sprinkle salt from the top. Cook on low flame for 4-5 minutes.

Add the ground masala and mix it up with the brinjals. Cook for 3-4 minutes on a low flame.

Then add the cooked rice and mix it up uniformly. Cook for another 3-4 minutes on low flame after you mix up the rice and the masala.