August 09, 2006

VANGI BHATH & MOSARANNA (Eggplant & Yoghurt Rice Combo)

Vangi Bhath:
Vangi Bhath literally means spicy Brinjal rice. A classic south Indian picnic combo or lunch back in India. Packs well and tastes even better when you are out and about, hungry as heck!
My Vangi Bhath recipe is the product of lot testing and tasting to get a good recipe which is hard to find.This one turned out pretty good. Mosaranna or spiced yogurt rice is my mom's recipe,very refreshing on a hot and sunny day!

They get better tasting as they steep in their own spices after few hours and when you are ready to eat, you are in for a delicious treat. You can also pack these for your dear one's lunch box. Do not put the prepared rice in the fridge. It tastes better at room temp, may be reheated slightly in the MW.

FOR VANGI BHATH:

You need:

Posted by Picasa Cook 2 Cups Rice+1/4 tsp Turmeric+1 tsp oil with 3 1/2 to 4 cups of water or as you cook normally in your home and cool to separate the grains, keep aside.
2 tbsp oil to saute the Eggplants,
2-3 Long purple or green Eggplants cubed
Roast these and powder:
2 tbsp Dry Coconut
2 tbsp Coriander Seeds
1 tbsp Chana Dal
1 tbsp Urad Dal
2-3 Dry Red Chillies
1/2 tsp Hing (asafoetida)
2 cloves and 1" Cinnamon,

Posted by Picasa
1/2 tsp Fenugreek Seeds,
1 tsp Peppercorns,
TO SEASON:
2 tbsp Oil,
1 tsp Mustard Seeds
1tbsp Chana Dal
Curry Leaves
1-2 Dry Red Chillies
1/4 Cup thick and dark colored Tamarind Juice,
1 tbsp sesame Seeds (Til),
(roast and Powder to add in the end)


METHOD:
1. Fry eggplants with little oil and salt until almost cooked. Keep aside.
2. Heat with oil and ghee,add other mustard and dals as above mentioned. When dals are reddish, add tamarind juice, cook on low heat until thickish and add in the powdered masala. Simmer until oil floats on top and add eggplants, mix well. Add enough chilli pd and salt.
3. Cook until eggplants are tender, you have a nice thick gravy with a shine! Cool the sauce and put in a airtight jar in the fridge if you are not using it immediately.
4. When you are ready to make Vangibhath, add 1 tbsp of paste at a time to mix with rice gently as not to mash in the eggplants. Add as much sauce as you need to make Vangibhath and adjust the salt.
5. Serve with Boondi or crisps and with Mosaranna on the side.
NOTE: You can roast coconut and Til seeds separately, pound slightly, add in the end to mix with rice.

MOSARANNA/SPICED YOGURT RICE:
Excellent spiced Yogurt and rice for hot Summer days, this is my fave rice to have on the side with any spicy rice as well. Addition of Ginger-Garlic juice is optional but I always add them.

YOU NEED:

Posted by Picasa
1 cup Rice cooked soft, cooled.
2-3 Cups Low-fat or fat-free Plain yogurt or even sour cream is good,


1" Ginger
2 Garlic Cloves
pinch of Salt
1 tbsp Water






SEASON:
1 tsp Oil
1 tsp Mustard Seeds
1 tsp Chana Dal
2 Green chillies, chopped
1 Red Chilly for color
few Curry Leaves
2 tbsp Cilantro minced

1/4 Cup raw Sweet Red Onion finely chopped to mix with rice(optional)



METHOD:

1. Pound ginger and garlic with pinch of salt and 2 tsp water in a cup or blender, squeeze the juice out and add to cooled rice. Discard all the dry solid parts.
2. Season with all the above. When dal is reddish, add cilantro and quickly add to rice so you do not burn the cilantro but just saute gently.
3. Add yogurt to rice, only as much as needed to make it soft but not runny. Adjust the salt. Then put in chopped raw onion and mix well.

NOTE:Rice will absorb a lot of yogurt and gets thick as it rests.You can add some milk to thin it out.Serve both of these with crisps and cold soft drink.

Variations of Mosaranna:
You can add chopped raw Cucumber or grated Carrots or chopped roasted red bell pepper or chopped tomatoes or all of these to this salad to enhance the taste. It makes a refreshing lunch on hot Summer days!

Hope you like them as much as I do. Have a great picnic or lunch!!:)

19 comments:

jayshree said...

Asha sure Vangi Bhath is a classic...am yet to find the rite recipe & is in trial & error !! Will try your version soon. Thanks for sharing

Foodie's Hope said...

Thanks and welcome to my blog , Jayshree! I love the combo too!
They are classics for south Indians, aren't they?! Hope you will try this version too!!:))

Seema said...

Asha,
Tried yor vangibath monne. Thumba chennag banthu. Thanx for the recipe.
-
Seema

Asha said...

You are welcome Seema!:))

Naanu tumba experiment madida mele e recipe siktu.Glad you tried and liked it!

Cyberkitty said...

nice pics, but i think i'll skip the yogurt !

starry nights said...

The pics are too tempting. Cannot wait to try this out.Its raining really bad today.would have been a nice day to try to make this.

Asha said...

Cyber Kitty,you are a terrible fussy eater!:D
No Idils and now no yogurt?!GAWD woman!!;D

Asha said...

Hi Starry,thanks.I love this too but it's hard to get Eggplants here for me most of the time!Hope you try,it tastes great!:)

sowmya said...

looks like a delicious recipe
will try.
- Sowmya

Asha said...

Thank you Sowmya.It is delicious,hope you do try:))

Anonymous said...

I tried your vangi bhath recipe and it was delicious! Thanks for the great recipe!
-Nandini

Asha said...

You are welcome Nandini!:)) Hope you try other recipes too.

priya said...

Egg plant is my favorite asha and love it. Will try soon:)

Asha said...

Do try Priya.It tastes great ,I assure you:))

Anonymous said...

hi..thanx for this recipe..i tried this vangi baath.. taste was good ,but it didn't look like yours...mmm i need some more experience in kitchen..thanx once again.

jaya said...

Hey asha..ur recipe looked yum..I tried to make it but it dint turn out well at all:( it was disasterous..althou I followed it step by step..I dunno wht went wrng may b I over cooked it r sumthng:(

Asha said...

Thanks Anon and Jaya for trying.

Sometimes the quality and color of Tamarind makes all the difference. I used dark colored pulpy Tamarind, soaked and squeezed but any Tamarind juice will do with kess dark color like Tamarind paste from the jar and even dry Tam powder.

Jaya, don't know what went wrong. Tamarind paste with spices must simmer gently on low fire until the oil comes out and Gojju looks shiny. Try with small amount next time! :)

Krishna said...

nimge ee thara badnekayi yelli sigattte???? just miss mysore eeringere badnekayi sooooo much!!!

Asha said...

Krishna, in Summer I grow these type of Badanekayi in my backyard. You get the small plants in Lowe's or Home Depot and I just plant them. I do get plenty of them if weather is good. Or you can get them in a good Indian store. Sometimes I even get green badanekai like we get in Bangalore, love them! :)