*  Exported from  MasterCook  *

                               VANGI BATH

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Vegetarian
               Indian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       md           Eggplant
                       Coriander seeds
                       Hing
  3                    Dried red chilli
                       Urad dal
                       Turmeric
                       Cinnamon sticks
                       Basmati rice, cooked
                       Coconut, flaked
  1       lg           Lemon

 Cook the rice. The usual way - but to get it dry,
 fluffy and light (not at all sticky).

 Skin the eggplant and chop it into cubes; sprinkle
 lemon juice on the cubes (+ some salt) and let sit for
 30 minutes or so.

 In a large saucepan, heat some oil and when hot, toss
 the spices in and fry for 2-3 minutes. When the color
 has changed to dark, use a slotted spoon and toss the
 contents into a plate lined with a paper napkin (this
 will drain out the oil sticking to the spices).

 Add some oil to the pan and when hot, toss the coconut
 in and keep stirring until the coconut becomes
 brown/golden. Remove in a manner similar to the spices.

 To the pan, add some oil and when hot, add the soaked
 eggplant cubes and stir until about 3/4 cooked.
 Remove the eggplant and keep in a warm container.

 In a blender (or coffee grinder), blend the spices and
 coconut until you have a powder.

 In a pot, boil one-quarter cup water, lotsa lemon
 juice, 1/2 tsp turmeric and some salt.

 Into the cooked rice, toss the contents of the pot and
 stir. The rice should take on the color of the
 turmeric.

 Now, add the contents of the blender. The rice should
 take the color of the spice-mix and here and there,
 you can see a glimpse of the yellow turmeric color.

 Squeeze lemon onto the eggplant; let sit for 1-2
 minutes; toss the eggplant into the rice and stir.

 Taste a bit; if you need salt, add. If you feel
 something is missing, squeeze some lemon, stir and
 repeat. (You may choose to add some salt that way too)
 Vangi bath is ready. Serve with yogurt raita/pachadi.

   [email protected]



                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.