Monday, 15 December 2014

Vangi Bhath (கத்தரிக்காய் சாதம்)


Eggplant or brinjal is one of the most common and easily available vegetable in India. You can make poriyal, kootu, gravy, chutney, kothsu and mixed rice called 'vangi bhath' with brinjal. Vangi bhath (கத்தரிக்காய் சாதம்) is spicy, tasty and can be eaten with a pachadi or even curds. This recipe can be prepared in a short time and makes a good lunch box recipe.

Ingredients:
Raw rice – 1 tumbler or 200ml measure
Eggplant - purple variety
Eggplant (கத்தரிக்காய்) – medium sized, 6 no, cut into small cubes
Onion – 1 no, chopped
Sesame oil – 2 tablespoon
Bengal gram dhal – 1 teaspoon
Split urad dhal – 1 teaspoon
Mustard seeds – 1 teaspoon
Turmeric – ½ teaspoon
Salt – to taste
Curry leaves – a few
Tamarind – a small bit

For the powder:
Red chillies – 2-3 no (adjust to taste)
Cinnamon – 1” piece
Cardamom – 3 no
Cloves – 3 no

Note: Country brinjal, purple variety (நீல கத்தரிக்காய்/ வரி கத்தரிக்காய்) works well for this recipe.

Method: Wash the rice well and cook with 2 tumblers of (400ml) water in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, open the cooker and cool the rice in a wide mouthed vessel.

Vangi Bhath (கத்தரிக்காய் சாதம்)
Heat 1 teaspoon of oil in a kadai. Add red chillies and fry till they turn darker in color. Then add cinnamon, cardamom seeds and cloves. Sauté for a minute, and then switch off the fire. Once cooled to room temperature, powder the ingredients and keep aside.

Soak tamarind in 1 tablespoon of water for 20-30 minutes. Later squeeze the tamarind and extract the juice (நீர் புளி). Keep aside.

Heat oil in the kadai, add mustard seeds, and once they start to sputter add Bengal gram dhal and urad dhal. Fry till the dhals turn golden brown in color. Add onion pieces and sauté till they start to brown. Add eggplant, turmeric powder, tamarind juice and salt. Cover and cook till eggplants are done and oil separates. Now, add the ground masala powder and mix well. Sauté for a minute and then, switch of the stove. Add the egg plant masala and salt, if required to the rice. Mix well and garnish with curry leaves. Serve hot with pachadi and appalam or vadam. 

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