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We hope you got benefit from reading it, now let’s go back to vangibhath (brinjal rice) recipe. You can have vangibhath (brinjal rice) using 28 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Vangibhath (Brinjal Rice):
- Use 1 tbsp Gingelly oil
- Provide 1 Bowl Cooked rice
- You need 3/4 tsp Mustard seeds
- Get 1/2 tsp Urad dal
- You need 1 Dried red chilli
- Use 1 Slit Green chilli
- Prepare 10 Curry leaves
- Get 1/2 tsp Turmeric powder
- You need 250 gm Brinjal cut into pieces
- Get 2 tbsp Peanuts
- Provide 1/4 cup Tamarind extract
- Prepare 2 tbsp Vangibhath powder
- Use 1/4 tsp Jaggery
- Use As needed Salt
- Prepare To garnish Coriander
- Get Vangibhath powder:
- You need 1 tsp Gingelly oil
- Get 3 Kashmiri red chilli
- Take 1 tsp Urad dal
- You need 1 tsp Chana dal
- You need 1/4 tsp Methi seeds
- Get 1 tsp Coriander seeds
- Prepare 3/4 tsp Poppy seeds
- Get 1/2 tsp Sesame seeds
- Take 1 inch Cinnamon
- Take 3 Cardamom
- Provide 3 Cloves
- Use 1 tbsp desiccated Coconut
Steps to make Vangibhath (Brinjal Rice):
- Prepare the vangibhath powder. Heat oil in kadai add kashmiri chilli. Once puffed up remove and keep aside. In same oil add urad da, channa dal, methi seeds. Saute once done keep this aside.
- In remaining oil saute coriander seeds and remove and keep it with dal. Now saute poppy seeds, sesame seeds and remove it. Finally add cinnamon, cardamom, clove. Saute a bit and keep this also with dal.
- Now saute desiccated coconut little bit and remove this. Now cool down this and grind to powder. Keep this aside.
- Cook the rice and let it cool down. Heat oil in kadai add 3 tbsp of gingelly oil. Once oil hot add mustard seeds, Urad dal. Once seeds crackled add dried red chilli, green chilli.
- Now add curry leaves, peanut, turmeric. Saute unti peanut roasted nicely. - - Now add the brinjal pieces, saute for couple of minutes. Pour the tamarind extract, vangibhath powder, salt, close with lid and let it boil. Cook until tamarind water observes.
- Add the cooked rice and mix nicely,. Check the salt, garnish with coriander leaves and serve hot with papad.
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