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Indian Food and Meal Ideas
Vaangi Baath

A perfect combination of eggplant and rice prepared cooked in spicy gravy. Adds perfect taste to those spicy glands.
For US to UK equivalents see this rough guide

Recipe Ingredients:

• 1 long purple brinjal(eggplant), cut into large pieces
• 1 1/2 cup raw rice, washed and cooked such that the
• grains of rice remain seperate
• 5 red chillies
• 6 peppercorns
• 1/2 tsp turmeric
• 4 tbsp ghee(clarified butter)
• 4 cloves
• Salt to taste
• 1 tsp urad dal
• 1" cinammon
• 1 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 2 green chillies
• 1 tsp channa dal
• 1/2 tsp mustard seeds
• 1 tsp oil for frying the masala
• 1/2 cup sour buttermilk or 2 tsp lemon juice

Method:

Fry in the 1 tsp oil 4 out of 5 red chillies, turmeric,cloves,
cinammon, cumin, coriander and peppercorns.
Powder them using a coffee grinder and set aside.
Heat the ghee in a pan and add the mustard seeds, red chilli,
green chillies, urad dal and channa dal.
When the seasoning is almost done, add the brinjal pieces
and fry till the brinjal is done.
Now add the buttermilk and mix well.
Add the powdered masala and mix.
Add salt to taste.
Bring to a boil and remove.
Mix this with the cooked rice and heat through.
Serve hot.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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