Vangi Bath / Brinjal Rice / Kathrikai Sadam Recipe

This is another easy to make, delicious recipe. It's a really good option for lunch boxes too. I'm normally not the roast and grind kind of a person, especially during early mornings but this rice tastes awesome so I don't mind doing it! You can also use the ready made vangi bath masala powder that is available in stores. 

My mom uses tamarind but I have used tomato for the tangy taste. You can skip the tomato and use about 1 or 2 tbsp of tamarind water too. You can make this with fresh cooked rice or with left over rice too.

Ingredients

• Cooked Rice - 1 cup
• Brinjals - 5
• Onion - 1 medium
• Tomato - 1 medium
• Green Chillie - 1 or 2
• Ginger garlic paste - 1 tsp
• Salt - to taste

To roast and grind

• Coriander seeds - 1 tbsp
• Channa dal - 1 tbsp
• Cumin seeds - 1 tsp
• Urad dal - 2 tsp
• Pepper corns - 1/4 tsp
• Red chilli - 1 or 2
• Grated coconut - 1 tbsp

To Temper

• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - 1 sprig
• Asafoetida/hing - a pinch

Method

1. Dry roast all the ingredients listed under ' to roast and grind' for about 3 minutes. Add the coconut last, just before removing from fire. Grind this to to a powder and set aside.

2. Chop the onion and tomato and cut the brinjals into cubes or vertically and immerse in water to prevent them from turning color.

3. Cook rice and set aside or use left over rice.

4. In a kadai, add oil. Once the oil heats up, add the mustard seeds, urad dal, cumin seeds, curry leaves and hing. 

5. After the seeds splutter, add the onions, green chillies and salt. Saute until the onions are translucent.

6. Add the ginger garlic paste and saute until the raw smell leaves.

7. Next, add the chopped brinjals and sprinkle some water and cook the brinjals in medium to low heat with the lid closed. Keep stirring often. For about 5-8 minutes or until the brinjals are cooked completely.

8. Add the ground powder and mix well. Add the tomatoes and mix well. 

9. Let it cook for 3 more minutes until everything is well mixed and well cooked. Check for salt.

10. Now add the cooked rice and mix well. 

11. Serve hot with raita, chips or appalam.

Notes

1. You can skip the onions and tomatoes completely. I like adding it.

2. You can leave the tomato and use tamarind water instead. 
3. The spice level in our house is only medium, increase the chillies if you prefer more spicy food.

Until next time,

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