Vangibath | How to make Vangi Bath | Brinjal Rice Andhra style

Cooking Time: 50 min

Ingredients:

Item	Quantity
Rice	1 Cup
Oil	4 Tablespoons
Cumin seeds or Jira	1 Tablespoon
Clove or laung	2 In quantity
Cinnamon or dalchini	1 Small in quantity
Aromatic leaf or Tej patta	2 to 3 leaves
Cardamom or elaichi	3 In quantity
Salt	As per test
Onion (Thinly sliced )	2 In quantity
Description Eggplant or Brinjal or Vangi	3 In quantity
Turmeric powder	1/4 Teaspoon
Red Chili Powder or Kashmiri Red chilli whole (3 pieces)	1/2 Tablespoon
Coriander seeds	1 Tablespoon
Ginger Garlic paste	1 and a half tablespoon
White lentil (Vigna mungo) bean or Urad dal	1 Tablespoon
Yellow split peas or Chana dal	1 Tablespoon
Sesame Seeds or til	1 Tablespoon
Dry Dedicated coconut	1 and 1/2 Tablespoon
Green peas (Optional)	3 Tablespoons
Chopped Coriander	3 Tablespoons
Lemon juice	2 Tablespoons

Recipe: 

1. Wash the rice twice and sock it till its time to add (about 15 min). You can use any type of rice.
2. Take a pan and add cumin seeds, clove, cinnamon or dalchini, coriander seeds, sesame seeds or til, yellow split peas or chana dal, white lentil (vigna mungo) bean or Urad dal (if you are using dried red chilli then add that also, if not, will gonna add red chilli powder in a later stage) and roast it for a min on low flame, till yellow split peas turn into golden. 
3. We are roasting it without oil when switching off the flame add dedicated coconut in it and give a quick stir. So the coconut will not get burnt. 
4. Grind the mixture well after cooling down. Till that take a pan, add oil in it and add cumin seeds or jira, onion, green peas, aromatic leaf or tej patta, cardamom or elaichi roast it till onion become golden.
5. Now its tern to add ginger garlic paste, red chilli powder (if you didn't add the whole chilli in the above mixture), salt, chopped eggplant or brinjal or vangi it should be chopped as centimetre long (you can also refer below images) and the mixture you grind it earlier. Roast it well for a min and now add soaked rice and about 2 cups of water in it.
6. Give it a stir add chopped coriander and lemon juice, cover it for about 15 min on lower medium flame. You can also use a Pressure cooker for it till 3 whistles. Make sure no excess water left in the rice, it should be like the last referral image. Now your rice is ready to serve, you can have this with Rayta.

Tips:

1) Have some lemon pickle with it, tests very nice.

2) Add some ghee/butter while serving.

In Andhra, it's very famous rice and having about 330 calories in it. In Southern Indian, it's part of the marriage menu. 

In that menu, they also served Bisi bele bath (mix vegetable rice), Jolada rotti (sweet roti), Chapati, Ragi roti, Akki rotti (roti made with rice flour and broken rice), Saaru (rasam), Idli-vada Sambar, Khara Bath, Kesari Bath, Benne Dosa (maida dosa), Ragi mudde (sweet made with ragi) and Uppittu (a dish made with leftover chapathis mixed with fresh-cut vegetables) along with this Vangibath. In Karnataka, it's very famous and they have it on festivals also. 

In Maharashtra, many people enjoy this dish without any occasion cause of its rice test and healthiness. They have exotic international foods only when they are in the mood for it. However, traditional and homely foods are always enjoyable for all of us, as they bring back happy and comfortable memories of home!

Hope you guys will love this post and keep trying the recipes at your side. A healthy diet is our main motive, for that, we need to have all types of veggies it also important. So stay healthy stay fresh and try out these recipes!

Reference images: 

1) Ingredient we used for making Masala (we are not added Aromatic leaf or Tej patta on roasting stage, we have just capture that for your reference) 

2) Second stage mixture before adding rice:

3) Ready Vangibath