Vaangi Bhath

Brinjal / Eggplant/ Aubergine is known as Vaangi in Kannada. 

Vaangi Bhath  is a South Indian dish originated in Karnataka. It is popular among the Brahmin community. Literal translation could be  as fried brinjal rice. It is also found in neighboring states, Andhra Pradesh and Tamil Nadu. It is actually considered as a delicacy. It's my family's favourite dish. 

Brinjal provide dietary fiber in abundance which is essential for facilitating smooth bowel movements. It also helps lower blood cholesterol and blood sugar levels. 

  

Ingredients

Cooked rice- 6 cups

Brinjal - 1/2 kg

Oil - 3 tbsps 

Ghee- 2 tsps

Salt to taste

Turmeric powder- 1/2 tsp

Dry mango powder- 1/2 tsp

Mustard - 1 tsp

Spilt urad dal- 1 tsp

Chana dal- 1 tsp

Chopped cashew nuts- 1 tbsp

Hing( asafoetida) - 1/4th tsp

To do roast  and grind ( masala)

Coriander seeds- 2 tbsps 

Chana dal- 1 tbsp

Split urad dal- 2 tsps 

Jeers- 1/2 tsp

Pepper- 1/2 tsp 

Red chillies- 8-10

Cloves- 4

Cinnamon- 1/2 inch

Grated coconut- 2 tbsp

Method

Cut brinjals into cubes. Keep it immersed in water till it required.

Add 2 tsps of ghee to the cooked rice and mix well. Keep it aside.

  

Heat 2 tablespoons of oil in a pan. Drain the brinjal and add. Mix well. Add salt to taste, turmeric powder and dry mango powder. Sauté for few mins. Cover and cook till the brinjal becomes soft. 

   

 

To very little oil, roast the ingredients mentioned for masala. 

  

Cool and grind to a coarse powder. Add to the cooked brinjal, mix well and sauté for few mins. Check for seasonings. 

  

Reduce the flame. Add the cooked rice and mix well. Sauté for few mins and take off the gas.

  

Heat the remaining oil in a pan. Add mustard. When it starts spluttering, add urad dal,chana dal, cashew nuts, hing and curry leaves. Sauté till the cashew turns golden and add the tempering to the rice.

Mix well and serve hot with raita and papad:)