Vangibath

Ingredients:

For Vangibath powder:

Split chick peas (senagapappu/channa dal) 100gms
Black gram (uddipappu/urad dal) 100 gms
Coriander seeds (dhaniyalu/dhania) 1tsp
Red chillies 2-4
Dried Capers (Marat moggu) 1
Star Anise (Anaasa poovu) 1
Cinnamon stick (dalchinchakka/dal chini) 1
Cloves (lavangam/laung) 2
Grated Dry coconut (turimina endu kobbari) 2 tsp
Salt to taste

For the curry:

Long brinjals (purple/light purple/green) 2
Refined cooking oil 2 tsps
Mustard seeds 1 tsp
Split chick peas 1 tsp
Black gram 1 sp
Red chillies 2
Curry leaves 4-5
Pinch of turmeric
Pinch of salt

For Vangibath:

Cooked white rice 1 cup/200 gms

Finely chopped coriander and freshly grated coconut to garnish.

Method:

For the powder, dry roast with a drop of cooking oil (optional) all the ingredients mentioned except dry coconut and salt. Now powder all the roasted ingredients including dry coconut and salt to taste. Vangibath powder is done.

Please note the more quantities can be also be made and stored in air tight containers and used as curry masala too. Vangibath powder is also available in the markets now a days.

Pressure cook or boil a cup of rice. Cut the brinjals into finger long pieces

Now in a kadai/pan (bandli/mookudu) add 2 tsps of refined cooking oil. Once hot, add a tsp of mustard seeds, and once they splutter add 2 red chillies, split chick peas, black gram and curry leaves.

Once the tempering is done, add a pinch of turmeric and sauté. Now add the brinjals and salt to taste and sauté for 2-3 mins. Now add ¼th cup of water and leave brinjals to cook and turn soft.

Once the brinjals are cooked and the water has evaporated, add 4-5 tsps of the vangibath powder (more if it is required to be spicier) and mix well. Leave for a min or two and switch the stove off. Since we have added dry coconut to the powder, please don’t leave on heat for a long time.

Now add the boiled white rice to the curry and mix well. Garnish with finely chopped coriander and grated fresh coconut. Vangibath is ready.

Any of the gravy curries or raithas including boondi or guava raitha goes well with vangibath. Vangibath can be had with plain curds or just as is too. It’s yummy anyway.