Vangibaath is basically a rice dish in Mysuru, Karnataka. Actually made out of Brinjal/eggplant (Green Karthirikayi / Badnekayi). I was surprised I got green eggplant in our nearest Indian market and I had bought lot of tender badnekayi. Made out of our Sunday brunch from our Iyengar dish.
Prep Time : 20 Mins
Cook Time : 20 Mins
Yield - 4 ppl
Ingredients
- Green Brinjal / Karthirikayi / Badnekayi - 12
- Yengai powder - 4 tbsp
- Oil - 1/4 Cup
- White Rice - 2 cups (Cooked)
- Asafoetida/Perungayam - 1/4 tsp
- Karvappale / Curry leaves - 2 stalk
- Kobri / Dry coconut grated - 2 tbsp
- Tamarind paste / Puli Rasu - 2 tbsp(adjust as per your sour taste)
- Jaggery / Vellu - 1 tsp, grated
- Salt to taste
- Groundnuts / Kadlekayi - 2 tbsp
- Mustard seeds / Kadag - 1/2 tsp
- Lime juice /
Instructions
- Cook white rice in the pressure cooker. (Use any kind of rice like sona masoori or basmati)
- Cut karthirikayi/brinjal make into 3 parts and then into length wise into 4 pieces. Place the cut pieces into bowl of water to avoid oxidation(dark color)
- Take a heavy bottom wide pan. Add oil
- Heat oil in a low flame add kadag allow to splutter. Add perungayam
- Add fresh karvappale
- Drain water and add karthirikayi into oil slowly
- Stir fry for few mins cook under low flame cover the lid for few mins
- After few mins stir fry sprinkle water and cover the lid and cook. Repeat the same process 2 more times cook until tender
- Add puli/tamarind then add velly/jaggery. Sauté
- Add yengai pudi 4 tbsp heaped & salt mix the vangi.
- Add cooked rice mix the vangi and rice together
- Add dry coconut and lime juice
- Adjust the salt
- Take a small pan add a table spoon of oil, the add groundnuts/kadlekayi fry till golden and pour into vangibaath
- Mix well vangi baath rice
- Serve hot with curds/yogurt
Note : Kadlekayi/groundnuts can be added lastly. Because it will be crunchy. My amma make this way.
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