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:
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,
1/2 tsp Fenugreek Seeds,
1 tsp Peppercorns,
2 tbsp Oil,
1 tsp Mustard Seeds
1tbsp Chana Dal
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)
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.
1 cup Rice cooked soft, cooled.
2-3 Cups Low-fat or fat-free Plain yogurt or even sour cream is good,
2 Garlic Cloves
pinch of Salt
1 tbsp Water
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)
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!!:)
August 09, 2006