Iyengar Vangi Baath

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

1. Cook white rice in the pressure cooker. (Use any kind of rice like sona masoori or basmati)
2. 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)
3. Take a heavy bottom wide pan. Add oil
4. Heat oil in a low flame add kadag allow to splutter. Add perungayam
5. Add fresh karvappale
6. Drain water and add karthirikayi into oil slowly
7. Stir fry for few mins cook under low flame cover the lid for few mins
8. After few mins stir fry sprinkle water and cover the lid and cook. Repeat the same process 2 more times cook until tender
9. Add puli/tamarind then add velly/jaggery. Sauté 
10. Add yengai pudi 4 tbsp heaped & salt mix the vangi. 
11. Add cooked rice mix the vangi and rice together 
12. Add dry coconut and lime juice
13. Adjust the salt 
14. Take a small pan add a table spoon of oil, the add groundnuts/kadlekayi fry till golden and pour into vangibaath 
15. Mix well vangi baath rice 
16. 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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