Wednesday, 2 September 2015

                                   
                                               Vangi Bhat

A south indian Rice delicacy which I always loved but did not know the method of making it. Thanks to one of the regional cookery shows which gave me a chance to learn and enjoy my home made Vangi Bhat. Infact I made it for Raksha Bandhan and my family loved it. Now I hope you people too enjoy making this dish.

Ingredients
2 cups basmati rice, wash and keep ready
3 brinjals, the ones which are thorny on the stock and light purple in colour chopped into long medium sized pieces
2 capsicums chopped into big sized squares
1/2 cup green peas
1/2 cup freshly scraped coconut
Few curry leaves
2 dry red chillies roughly broken
3 tspoons of tamarind paste
1 tspoon of grated jaggery
Salt to taste

For the Masala
Take a little coconut oil, add 1 tspoon of split black gram lentil, 1 tspoon of split bengal gram lentil, 4 dry red chillies, 2 big pieces of cinammon, 4 cloves, 2 green cardamoms, 2 tspoons of coriander seeds, 1/2 cup dry grated coconut, 10 curry leaves, roast all ingredients to a light brown colour add a pinch of turmeric powder and dry grind to make a masala, keep ready.

Method

In a pressure cooker take 3 tspoons of coconut oil, temper with mustard seeds, turmeric powder, asafotida, add 2 dry red chilli roughly broken, few curry leaves, add the capsicum, brinjal, green peas and roast a bit, add rice, salt to taste, grated jaggery, tamarind paste, the freshly scraped coconut, mix well, add double the water of the quantity of rice, mix well cook to three whistles and your Vangi bhat is ready to savour. 














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