Vangi bhath / kathirikkai sadham

Vangi bhath is a popular rice dish from state of Karnataka. I saw lot of variations in making of vangi bhath powder, and finally i decided to follow this recipe which was tasting very good.

Ingredients:

Serves: 2 people

• 1 cup – Rice ( i used boiled rice)
• 4 nos – Brinjal / eggplant (large sized) or 1 1/2 cup – Brinjal chopped
• 1 no – Onion (chopped)
• 1/4 tsp – Turmeric powder
• 2 tbsp – Chopped coriander leaves for garnishing
• Salt to taste

For making vangi bhath powder:

• 2 tsp – Bengal gram / kadalai paruppu
• 1 1/4 tsp – Split black gram / ulunthu
• 1 tsp – Coriander seeds
• 2 or 3 nos – Dry red chillies
• 2 tbsp – Coconut grated
• 1/4 tsp – White sesame seeds
• 2 pinches – Asafoetida

Seasonings:

• 1 1/2 tbsp – Oil  ( i used sesame oil)
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram / ulunthu
• 1/4 tsp – Cumin seeds
• 2 tbsp – Peanuts
• 4 or 5 nos – Fresh curry leaves

Preparation method:

1. Wash and pressure cook rice (2 1/2 cups water for boiled rice and 2 cups water for raw rice) until well cooked and allow them to cool, set aside.
2. Wash and chop brinjal / kathirikkai into bite size pieces. Soak them in enough water and keep it aside.
3. Heat little oil in a pan, roast bengal gram, split black gram, coriander seeds, sesame seeds, dry red chillies and finally add coconut grated, asafoetida, saute until nice aroma comes. Allow them to cool and grind it to fine powder.
4. Heat oil in a pan, season it with items given in the list for seasoning. Add chopped onion along with required salt, saute until translucent. Followed by chopped brinjal / kathirikkai and saute until it is 3/4 done.
5. Now add freshly ground masala powder along with turmeric powder, mix well and cook until brinjal is well cooked.
6. Add cooked rice and mix well to get well incorporated with masala. Finally garnish with coriander leaves and serve hot with any raita of your choice.

Notes:

• I used small purple color brinjal in this recipe (see picture). You can use any variety brinjal like aubergine.
• Wash and pressure cook rice (2 1/2 cups water for boiled rice and 2 cups water for raw rice) until well cooked and allow them to cool, set aside.
• You can increase or decrease the number of red chillies according to your spice level.

Technorati Tags: Vangi bhath,karnataka recipes,rice varities,brinjal rice,kathitikkai sadham,rice recipes,variety rice,lunch box recipes,eggplant recipes,Rice varieties.