This is mum’s recipe. We used to live in a small town next to Bangalore,India which is the home to some amazing rice dishes. Vangibath is a rice made from lentil spice mix and eggplants. I never liked it as a kid but mum wrote a traditional recipe and wanted me to try it and she kept saying-I’d love it cos it is tangy and not spicy. I was like ‘Mom-Can’t be bothered grinding all the spices’ and she annoyed (sorry mommy) me so much I was like ‘Fine-I’ll do it’. It tasted AMAZINGGGG. Learn’t my lesson.Always listen to your mother-she wants the best for you :P.
- 3 Tbsp coriander seeds
- 1 Tbsp split bengal gram (smaller version-looks like yellow lentils)
- 1 Tbsp full white lentils
- 5 red chilli
- 2 cloves
- 1 cinnamon stick
- 1 tsp fenugrek seeds
- Cooked Rice-2 cups
- Eggplant (1/2 large)-cut into thin arcs
- Cashew nuts-10 pcs-broken into bits
- Onion-chopped fine
- Tamarind extract (not paste)-1/2 cup-concentrated+1/2 cup water
- Mustard seeds-1 tsp
- Curry leaves-1 sprig
- Salt-to taste
- Coconut oil-1 tbsp
- Asafoetida-1 pinch
- Vangibath Masala-2.5 Tbsp
- For the Masala:
- In a pan, add coconut oil, fry the spices, grind in a spice mill. You can store this in an air tight jar.
- For Vangibath Rice:
- In a pan, add oil, mustard seeds, curry leaves, cashews, asafoetida, fry until cashews turn brown, add onions, let them turn golden brown
- Now, time to add eggplant, salt, add the spice powder and wait until they cook half way through.
- Add tamarind extract, water and wait until eggplants are completely done and water completely evaporated.
- Add rice on this and mix them all really well. Do a taste check and add more salt, if needed
- Serve hot