Agosto 24, 2010 | Visitas: 3
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Vangi bath

  • 1 medium sized eggplant;
  • Coriander seeds, asafoetida, dried red chilli (2/3/4),
  • urad dal, turmeric, cinnamon sticks.
  • Basmati rice, cooked.
  • Coconut – shredded (the large-shredded variety
  • preferred over the micro-shredded type)
  • 1 large lemon

  1. Cook the rice. The usual way – but to get it dry, fluffy
  2. and light (not at all sticky)..
  3. Skin the eggplant and chop it into cubes; sprinkle lemon
  4. juice on the the cubes (+ some salt) and let sit for 30
  5. mins or so.
  6. In a large saucepan, heat some oil and when hot, toss the
  7. spices in and fry for 2-3 mts.. When the color had
  8. changed dark, use a slotted spoon and toss the contents
  9. into a plate lined with a paper napkin (this will drain out
  10. the oil sticking to the spices).
  11. Add some oil to the pan and when hot, toss the coconut
  12. in and keep stirring until the coconut becomes
  13. brown/golden. Remove in a manner similar to the spices.
  14. To the pan, add some oil and when hot, add the soaked
  15. eggplant cubes and stir until 75
  16. Remove the eggplant and keep in a warm container.
  17. In a blender (or coffee grinder), blend the spices and
  18. coconut until you have a powder.
  19. In a pot, boil ¼th cup water, lotsa lemon juice, ½ tsp
  20. turmeric and some salt.
  21. Into the cooked rice, toss the contents of the pot and stir.
  22. The rice should take on the color of the turmeric.
  23. Now, add the contents of the blender. The rice should
  24. take the color of the spice-mix and here and there, you
  25. can see a glimpse of the yellow turmeric color.
  26. Squeeze lemon onto the eggplant; let sit for 1-2 mts; toss
  27. the eggplant into the rice and stir.
  28. Taste a bit; if you need salt, add. If you feel something is
  29. missing, squeeze some lemon, stir and repeat. (You may
  30. choose to add some salt that way too) Vangi bath is
  31. ready. Serve with yogurt raita/pachadi.


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