Vangi Baath (Brinjal rice)

Vangi baath or brinjal rice is a spicy and sour rice dish (with a hint of sweetness which is optional) that is quite easy to prepare. Though I had tasted this for the first time in Hyderabad, I did not quite like it at the time. But it was reintroduced to me by one of my roomies who used to cook it with a special home-made masala and I have been a fan ever since. Maybe the fact that she was a Kannada Brahmin made all the difference. After all, its origins are attributed to the Brahmin community of Karnataka.

I made it with parboiled rice ( which is healthier) but usually people make it with raw rice. I quickly made a bit of 'Vangi baath masala' at home (got the recipe on net) but it is quite easily available in the shops. And even my kid likes it when I reduce the amount of 'Vangi baath' masala and add a sprinkling of jaggery. Read on for the recipe:

Preparation Time - 15 mins ( if you have cooked rice else add time needed to prepare rice )

Ingredients -

• 1 cup cooked rice
• 1 1/2 cups sliced brinjal
• 8-10 cashews
• 2 tsp channa dal
• 1/2 tsp thick tamarind paste
• 1 red chilli
• 1/2 tsp mustard seeds
• 4 tsp cooking oil
• 2 pinch turmeric
• salt to taste

For the Vangi baath Masala

• 2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp fenugreek (methi) seeds
• 6-7 cloves
• 2 red chilli
• 1 marathi moggu
• 1 inch cinnamon
• 2 tbsp split urad dal
• 1 tsp oil

Preparation - Add a little salt and turmeric to the brinjal slices. Keep aside for 10 mins.
Cooking - Heat 1 tsp oil in a frying pan. Add all the ingredients for Vangi Baath Masala and fry till a  fragrance starts to fill the kitchen. Remove and allow to cool a bit. Grind into a fine powder.

Heat 2 tsp oil in a wok. Add the brinjal slices and fry till cooked.

Add 1 1/2 tsp of the Vangi Baath Powder ( I keep it less spicy ) along with the tamarind paste (diluted with 3-4 tsp water). Fry for 1 minute.

Add the cooked rice and mix in. Adjust salt.

Heat 1 tsp oil for the tempering. Add broken red chilli, mustard seeds and channa dal. After channa dal turns a little brown, add cashews. Pour the tempering over the rice. Mix in.

Serve hot with yogurt and papad.

Note - If you like a hint of sweetness, add about 1-2 tsp powdered jaggery while adding the tamarind paste.