Vaangi Baath/Vangi Bhath/Brinjal Rice/Kathirikkai Sadham

Here I m with another brinjal recipe. Yeah.. I know! I m crazy about brinjals/eggplants/aubergines. The purple beauties always tempt me and taunt me to buy them even if I have no plans. So here is the recipe for the vaangi baath, the famous Karnataka rice dish.
I have to accept it! It took some time for me to perfect this recipe. I have tried a gazillion variations working out all permutations and combinations. But I didn’t achieve the taste I wanted. Either the rice would be lagging in flavor or some mismatch in the spices or lack of zing and punch. I was aiming for the rice that has strong authentic flavors but a mellow tone of the biryani flavor with right amount of tanginess and spiciness. Though the recipe is not authentic as it is my own version, I can guarantee you that this rice tastes delicious!

Ingredients:

Cooked Rice-2 cups

Purple Baby Brinjals-10, cut lengthwise

Onion-1 big, sliced

Ginger-1 inch piece, julienned

Green chilies-2, slit

Turmeric powder-1/4 tsp

Salt-as needed

To Roast and Grind:

Coconut -1/4 cup+2 tbsp grated

Dried red chilies-5

Channa dal-1 tbsp

Coriander seeds-2 tbsp

Fennel seeds-1 tsp

Fenugreek seeds-1/4 tsp

Sesame seeds-1 tsp

Black peppercorns-1/2 tsp

Tamarind- small marble sized

Oil- ½ tsp

Heat oil in a kadai, add the channa dal and when they turn golden brown, add dried red chilies, coriander seeds and other ingredients except coconut and tamarind. Fry well until they waft nice aroma finally add the coconut and fry until they turn slightly golden. Switch off the flame and put in the tamarind piece. When they have cooled down transfer to a dry blender jar and grind them to a coarse powder.

To Temper:

Mustard seeds- 1 tsp

Urad dal-1 tsp

Channa dal-1 tsp

Cumin seeds -1 tsp

Asafoetida-1 pinch

Curry leaves- 1 sprig

Roasted peanuts-2 tbsp

Cashews-5, broken (optional)

Bay leaf-1

Oil-1 tbsp

How it Happened:

1. Heat oil in a pan, add the ingredients given under the ‘to temper’ list. When they pop and turn golden brown, add the sliced onions, green chilies and ginger juliennes.

2. When the onions turn glassy, add turmeric powder and salt and cook for 2 minutes.

3. Now add the brinjals and mix well. Sprinkle a little water, cover and cook it in simmer for 5-8 minutes.

4. When the brinjals is cooked, add the coconut powder and mix well. Let it cook for 2 minutes.

5. Add the rice and mix to coat the masala on the rice. Cook for another minute in simmer. Switch off the flame.

6. Serve with vadams or appalam.

Notes:

* The coconut powder may seem to be a little more than needed. But trust me, when the rice is kept for sometime or if you are packing it for lunch, the brinjals and rice will soak all flavors and spiciness and will be just right. So do not reduce the amount of ground powder else the rice will taste bland and will lack the flavors.

* Do not add water while grinding the powder otherwise the rice will turn soggy.

* The brinjal should not be overcooked as they will turn mushy. The brinjal pieces should still have a crunch. Do not add too much water while cooking them.

* At no point, water should be seen in masala while adding the rice as this turn the rice soggy and watery.

* Do not cook for a long time after adding rice as the rice might stick to the base of the pan.