Vangi Bath Recipe With Homemade Powder

Method12 steps

1. 1

   Step 1: Rinse the 2 cups rice at least three times. Cook with fresh water appropriate to your rice variety, following its usual package guidance. The source gives no measured water ratio; aim for tender, separate grains rather than mushy rice.

   Uses 2 cups uncooked sona masuri rice, or another nonsticky rice · Water for washing and cooking rice, quantity appropriate to rice variety

2. 2

   Step 2: Once the rice is tender, fluff gently and spread it to cool completely while you prepare the masala.

   Uses cooked rice with separate grains

3. 3

   Step 3: For the homemade powder, dry-roast the 2 tbsp coriander seeds until crunchy and aromatic. Transfer to a plate.

   Uses 2 tbsp coriander seeds for homemade powder

   
4. 4

   Step 4: Over medium-low heat toast the powder’s 1 tbsp chana dal, ½ tbsp urad dal and 4–5 dried chilies until the dal is golden and aromatic. Add the optional ¼–½ tsp fenugreek seeds, 1 tsp cumin seeds, 4 cloves and cinnamon stick; roast until fragrant.

   Uses 1 tbsp chana dal for homemade powder · ½ tbsp urad dal for homemade powder · 4–5 dried red chilies for homemade powder · ¼–½ tsp optional fenugreek seeds for homemade powder · 1 tsp cumin seeds for homemade powder · 4 whole cloves for homemade powder · 1 small cinnamon stick for homemade powder

5. 5

   Step 5: Cool all the roasted powder ingredients completely, then finely grind them together with the optional 1 tbsp dry coconut. This full homemade batch is for the 2 cups raw-rice quantity in this recipe.

   Uses roasted coriander seeds · roasted dals, chilies and whole spices · 1 tbsp optional dry coconut for homemade powder

6. 6

   Step 6: Add the separate ¼ tsp soaking salt to a bowl of water. Wash the eggplant (250 g), discard its crowns, dice it and place in the salted water. Drain before step 9.

   Uses ¼ tsp salt for discarded eggplant soaking water · Water for eggplant soaking, discarded · 250 g tender green or purple eggplant

7. 7

   Step 7: Heat 3 tbsp oil in a wide heavy-bottomed pan. Add the mustard seeds (½ tsp), optional tempering cumin, optional 1 tbsp tempering chana dal and optional ½ tbsp tempering urad dal.

   Uses 3 tbsp oil · ½ tsp mustard seeds · ½ tsp optional tempering cumin seeds · 1 tbsp optional tempering chana dal · ½ tbsp optional tempering urad dal

8. 8

   Step 8: Fry until any dals are golden. Add the curry leaves (1 sprig), green chili (1) and optional onion (1 small); sauté until the onion is transparent.

   Uses tempering spices and optional dals in oil · 1 sprig curry leaves · 1 slit green chili · 1 small optional onion, thinly sliced

9. 9

   Step 9: Add the drained diced eggplant, the ½ cup peas if selected, the initial ½–¾ tsp cooking salt and turmeric. Fry, stirring, for 2–3 minutes, then cover and cook over low-medium heat until the eggplant is fork-tender. Add a splash of extra water only if the pan dries.

   Uses fragrant tempering with optional onion · drained diced eggplant · ½ cup frozen or already boiled green peas; omit for peanut option · ½–¾ tsp initial cooking salt · Turmeric for cooking eggplant, source gives no measured dose · Extra water only if eggplant pan dries

10. 10

    Step 10: Add the full homemade powder from step 5 and sauté until aromatic. If choosing tamarind, stir in the separate 1 tbsp ready paste now; omit it on the lemon route. Add a little extra water only if the mixture is too dry. Cook for 1 minute and turn off the heat.

    Uses fully tender eggplant and optional peas · homemade vangi bath powder · 1 tbsp ready tamarind paste instead of lemon juice · Extra water only if eggplant pan dries

11. 11

    Step 11: Add all the cooled rice from step 2 and mix gently to coat it with the eggplant masala. Only on the lemon route, squeeze in 1–2 tbsp lemon juice. Taste and add extra salt or lemon juice only if needed.

    Uses cooked eggplant vangi bath masala · cooled cooked rice · 1–2 tbsp lemon juice, only if not using tamarind paste · Extra salt only after tasting assembled rice · Extra lemon juice only to taste after assembly

12. 12

    Step 12: If choosing peanuts instead of peas, garnish with the ¼ cup ready roasted peanuts. Add optional coriander leaves and serve the finished vangi bath.

    Uses assembled vangi bath · ¼ cup ready roasted peanuts instead of green peas, added at serving · Optional chopped coriander leaves for garnish