Vangi bath
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Vangi bath
  Vegetables    Vegetarian    Indian  
Last updated 6/12/2012 1:28:11 AM. Recipe ID 63429. Report a problem with this recipe.
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      Title: Vangi bath
 Categories: Vegetables, Vegetarian, Indian
      Yield: 4 Servings
      1 md Eggplant
           Coriander seeds
      3    Dried red chilli
           Urad dal
           Cinnamon sticks
           Basmati rice, cooked
           Coconut, flaked
      1 lg Lemon
  Cook the rice. The usual way - but to get it dry, fluffy and light
  (not at all sticky).
  Skin the eggplant and chop it into cubes; sprinkle lemon juice on the
  cubes (+ some salt) and let sit for
       30    minutes or so.
  In a large saucepan, heat some oil and when hot, toss the spices in
  and fry for 2-3 minutes. When the color has changed to dark, use a
  slotted spoon and toss the contents into a plate lined with a paper
  napkin (this will drain out the oil sticking to the spices).
  Add some oil to the pan and when hot, toss the coconut in and keep
  stirring until the coconut becomes brown/golden. Remove in a manner
  similar to the spices.
  To the pan, add some oil and when hot, add the soaked eggplant cubes
  and stir until about 3/4 cooked. Remove the eggplant and keep in a
  warm container.
  In a blender (or coffee grinder), blend the spices and coconut until
  you have a powder.
  In a pot, boil one-quarter cup water, lotsa lemon juice, 1/2 tsp
  turmeric and some salt.
  Into the cooked rice, toss the contents of the pot and stir. The rice
  should take on the color of the turmeric.
  Now, add the contents of the blender. The rice should take the color
  of the spice-mix and here and there, you can see a glimpse of the
  yellow turmeric color.
  Squeeze lemon onto the eggplant; let sit for 1-2 minutes; toss the
  eggplant into the rice and stir.
  Taste a bit; if you need salt, add. If you feel something is missing,
  squeeze some lemon, stir and repeat. (You may choose to add some salt
  that way too) Vangi bath is ready. Serve with yogurt raita/pachadi.

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Recipe ID 63429 (Apr 03, 2005)

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