Vaangi baath

Learned this recipe from Amma recently and this one pot meal will definitely make it as our weekend lunch often.

Ingredients
Onion – 4 medium sized
Tomato – 2 medium sized
Brinjal – 7 to 8 medium sized – cut to small pieces
Cinnamon sticks
Fennel seeds
Curry leaves
Rice – 3 cups

dry roast and grind
red chillies
coriander seeds
channa dal
fenugreek seeds
coconut – optional

20140125_140836

Method:
1. Cook rice with salt and a spoon of oil. Once cooked, spread it in a pan and allow it to cool down.
2. Saute cinnamon sticks, fennel seeds, curry leaves, onion, tomato and brinjal in same order.
3. Once brinjal is well cooked, add the dry roast-ground masala powder.
4. Once the masala powder is well observed by the brinjal mix, add the cooked rice, mix well and serve

Goes well with onion raita or plain curd or boiled egg.

Now, make this and relish to celebrate the end of marathon.

The marathon gave me the opportunity to record all the incidents that would have otherwise remained unsaid forever.

Thanks to Maya and RM for this wonderful initiative and all my readers.

Advertisements

18 thoughts on “Vaangi baath

  1. Amma used to make Vangi bath for my lunch box every other day. Sometimes she added fresh green peas or boiled chickpeas and I used to polish off the dabba 😀 Brought back nice memories Ani 🙂 Will try this for sure!

    • even the brinjal-challenged (is there such a word) person that’s me also loved it and polished the plate 🙂
      Glad to know that it rekindled your memories.. please try it

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s