Cuisine of Karnataka is quite varied based on its taste and flavour. Karnataka cuisine comprises of Mangalorean, Malnad, Kodagu, Udupi, Coorgi, etc.
We will see the recipe of Vangi bath today.
Rice - 2 cups
Brinjal/Egg plant - 8-10, small sized
Onions - 2, medium sized, sliced
Tomatoes - 1, chopped
Curry leaves - few
Cardamom - 1
Bay leaf - 1
Cloves - 2
Coriander leaves - few, chopped
Cinnamom - 1 stick
Salt to taste
Oil/Ghee - 2 tablespoons
Coriander seeds - 1/2 tablespoon
cumin seeds - 1 teaspoon
Urad dal - 1 teaspoon
Chana dal - 1 teaspoon
Fenugreek - 1 teaspoon
Red chillies - 6-7 (or as spicy required)
Ginger - 1/2 inch piece
Garlic - 2-3 cloves
Fry all the grinding ingredients and grind it to a smooth paste.
Wash and cut brinjals lenghtwise and put them in water so that they wont turn black/brown.
Heat a pressure cooker and add oil/ghee. Once it is hot, add cinnamon, cloves, cardamom, bayleaf and fry for a minute.
Add curry leaves, onions and fry until they are golden brown. Then add chopped tomatoes, and fry for 5 minutes.
Drain water from brinjal and add to it. Add the grinded paste, to it and mix well.
Wash rice and add to the cooker with 4-5 cups of water. Add salt to taste and close the cooker and allow it to cook until 3 whistles.
Wait until the pressure gets released and garnish with coriander leaves.
Serve hot with Onion Raitha.
Cooking time - 35 minutes
Serves - 3-4 persons
I am sending this entry to SWC - Karnataka Cuisine hosted by Sheetal.
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