Vangi Bath (Brinjal Rice)

Being in Karnataka, one must be really knowing the various bath's they prepare. Bisibele Bath, Bagala Bath, Vangi Bath,  Chow Chow Bath et al. Not all of these are made of rice, but very simple and easy to make. If we have the masala powder ready in hand, vangi bath isnt 15 minutes away.

Ingredients
Boiled raw rice - 3 cups
Brinjal - 250 gms
Masala powder - 2 tbsp
Pearl Onions 100 gms
Coriander Leaves - a little
Curry Leaves - a little
Salt to taste
Oil for cooking
For the masala powder
Urad Dal - 1 tsp
Channa Dal - handful
Cumin Seeds - 1 tsp
Red Chilies - 7
Black Pepper - 1 tsp
Asafoetida - a pinch


Method
Dry roast all the masala powder ingredients and powder coarsely.
Heat oil in a pan, add brinjal and cook till soft. Add pearl onions to it and saute well.
Add the masala powder, salt, coriander leaves and curry leaves. 
Mix rice with this and enjoy with tomato raitha.


Note: 
Brinjal is very healthy and good for your heart. It also cures insomnia. Eating brinjal gives you good sleep in the night.

Bon Appetit!!
Rudra

Kashmiri Khatta Baingan

My family loves Brinjal in any form. Here's a recipe i tried yesterday.

Ingredients
Brinjal 7-8 small ones
Onion - 2 medium sized
Tomato - 2 medium sized
Cinnamon  - 1 small stick
Cumin seeds - 1/2 tbsp
Brown Cardamon - 2
Red Chili Powder - 1 tbsp
Turmeric Powder - 1/2 tbsp
Dhaniya Powder - 1/2 tbsp
Asafoetida - 1/4 tbsp
Aniseed Powder - 1/4 tbsp
Dry Ginger Powder - 1/4 tbsp
Salt to taste
Oil for cooking

Method
Wash and cut brinjal like a plus (+) sign leaving it whole with the stem. Heat oil in a kadai and shallow fry till the brinjal is soft. Keep it aside.
Add 1/2 tbsp oil and the cinnamon stick, cardamom and cumin seeds. After they splutter add red chili powder, turmeric powder, dhaniya powder, dry ginger powder salt and stir. Sprinkle some water so that the spices dont get burnt.
Once the spices are fully cooked add the sliced onions and saute.
Add finely chopped tomatoes and saute for a couple of minutes.
Now add the brinjal, aniseed powder and some water. Cover and cook.

Once the oil separates garnish with finely chopped coriander and a tbsp of lime juice and serve hot with chapathis.

Bon Appetit!!
Rudra