Vangi bath is a popular dish from Karnataka cuisine. Vangi translates to brinjals and bath is a term used for rice preparations. This dish gets ready in 10 to 15 minutes, if you have precooked millet. A special vangi bath masala is used for preparing this dish. Try this flavourful and tasty mixed rice variety with brinjal.
Ingredients:
- 2.5 Cups Precooked and Cooled Millet
- 2 Cups Sliced Brinjal
- 1/2 Cup Sliced Onion
- 2 Tbsp Sesame Oil
- 2 Tbsp Sesame Oil
- 2 Tbsp Sesame Oil
- 2 Tbsp Peanuts
- 2 Tbsp Tamarind Juice
- 2 Tbsp Vangi Bath Masala
- 5 Cashews Broken into pieces
- 2 Red Chillies
- 1Tsp Salt
- 1Tsp Salt
- 1Tsp Salt
- 1/2 Tsp Mustard Seeds
- 1 Tsp Urad Dal
- 1 Tsp Chana Dal
- 1/8 Tsp Turmeric Powder
- 1/8 Tsp Asafoetida Powder
- 1 Spring Curry Leaves
Directions:
- Heat a pan. On medium heat, add oil and fry cashews till golden and remove. Temper mustard seeds followed by bay leaf and peanuts. After the nuts are fried, add urad dal, Chana Dal, red chillies, asafoetida powder and curry leaves.
- Add onions and sauté till they slightly change colour. Next add brinjal pieces and sauté them for 30 seconds. Add tamarind juice, salt, turmeric powder and cook on low heat for 5 minutes till the brinjals become soft and all the moisture is evaporated. Keep the pan covered while cooking.
- Add vangi bath masala and mix everything for 30 seconds. Turn off heat and add the cooked millet. Finally add cashews and keep the pan covered for 5 minutes so that all the flavours are blended well.
- Serve with papad or raita.
Note:
- I used Barnyard Millet for this recipe. Other millets like Kodo, Little, Foxtail, Proso can be used.