Vangi Bath(Eggplant Rice)

In Gradients:

• 1 cup rice (uncooked)
• 6 small brinjals
• 2 tsp vangi bath powder
• curry leaves
• 1 tsp lemon juice
• salt

Vangi bath masala powder:

• chana dal- 3 tsp
• urad dal- 3 tsp
• fenugreek (methi seeds)- about 4 seeds
• dry coconut- 3 tsps
• red chillies- 5 to 6
• jeera (cumin)- 1 tsp
• coriander seeds- 1 tsp
• cloves- 2
• cardamom- 1
• cinammon stick- a small piece

Fry all the above ingredients in 1 tsp oil. Grind to a smooth paste and use 2 tsps of this mixtue for the vangi bath.

Preperation Method:

Cook the rice with 2 cups of water.

cut the brinjals 1/2 inch lenght wise. For reference see the picture below.

 Take a large non-stick skillet put 3 tbsps of oil, few mustard seeds, few curry leaves and then add the brinjal with some salt. Cook till the brinjal becomes tender. Now add 1/2 tsp salt, 1 tsp vangi bath powder and just cook for a minute and then turn of the stove.

After five minutes remove the brinjal mixture from the skillet and place in a plate. Now in the same skillet put the rice with 3 tsps of oil, 1 tsp of vangi bath powder,1/2 tsp of salt and lemon juice. Gently mix all the ingredients, with out breaking the rice.

Once the spices are well incorporated in the rice, add the brinjal mixture to the rice and mix it well. Taste and reseason accordingly.

Its ok to add the oil and vangi bath powder directly to the rice. The hot rice takes away the raw smell from the oil and also cooks the spice powder.

Atukula upma ( Poha upma)

In Gradients:

Poha (Atukulu/Avalaki) – 2 cups

Medium onion- 1

Peanuts about 10

green chille- 4

few curry leaves

coriander leaves

lemon juice and salt.

Preperation Method:

In a Pan add a tablespoon of oil followed by mustard seeds. When mustard starts to splutter around add the peanuts, half teaspoon each of chana dal and urad dal. When slightly brown add the green chilli and curry leaves.

 Then add the onions, a pinch of salt, turmeric and cook till onion becomes soft.While the onion is cooking take the poha under the cold water and rinse it of twice. 

Put the poha immediately in the collander and drain the excess water.Once the onions are soft add the poha, followed by salt. 

Reduce the heat to low and cook the poha for five to seven minutes. Once done add some lemon juice and chopped coriander.