Wednesday, December 28, 2011

Vaangi bhath - Brinjal rice - Blog hop

Bloghop wednesdays really gets me going..I know I have mentioned this several times in the past, but I never imagined it would motivate me to wake up at 5.15 in the morning, so that I could find enough time to make a recipe and shoot them on my camera as well.

Well, if you are wondering why I need to wake up so early to make this under 30 minute is that I have started working again! Its keeping me really busy and I often find no time to check all of your posts friends. That is the reason I have not been able to comment on any of your posts. But it really feels good to be back to work after a 1 year break....more like after a holiday in the US:-)

So, if I had to get out of home on time to catch my shuttle I had to back work my timings given that I was not going to miss out on my yoga and walking routine! So, finally made this "vaangi bath" which I choose in no time from Rudra's blog Moms Corner. She has some really simple and easy to make recipes and this one fit the bill perfect for me. I needed a quick lunch idea for my box and something interesting as well and there could'nt have been a better choice than this!

It tasted really friends at the lunch table almost emptied my box;-)! Wishing you all a very Prosperous and Happy New Year!


- 3 medium brinjals finely chopped
- 1 medium tomato finely chopped
- 6 or 7 pearl onions finely chopped
- 1 tbsp fresh green peas or frozen peas
- 1/2 cup cooked raw rice


- 2 tsp oil
- 1 tsp channa dhal
- 1 tsp urad dhal
- 4 cashews broken
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1 green chilly slit
- few sprigs of curry leaves
- small bay leaf
- Salt to taste

Masala Powder:

- 1 tbsp grated or slit coconut
- 2 tsp channa dhal
- 1 tsp urad dhal
- 1 tsp coriander seeds
- 2 small red chillies( as per taste preference)
- 1/2 tsp cumin seeds
- 1/4 tsp pepper powder or 2 to 3 pepper corns
- 1/4 tsp asafoetida or hing

Prep time: 15 mins          Cook time: 20 mins


- Pressure cook the rice first so that it is done by the time the mix is ready.
- Roast the ingredients given under "masala powder" with 1/2 tsp of oil and set aside to cool.
- Dry grind the coarsely
- In a pan, heat 2 tsp of oil and splutter the mustard seeds. Later add the channa dhal, urad dhal given under "seasoning" and when they turn light red, add the curry leaves, bay leaves, green chilly and cashews.
- I generally remove the green chilly after sauteing them for a few seconds. However, this is optional.
- Now, add the onions and saute for a minute. Later, add the green peas, brinjals and tomato and mix well.
- Add the turmeric powder and salt as needed and fry the mix until all the veggies are cooked. You could sprinkle litle water nad cook covered if the green peas(fresh) takes a while to soften up.
- When the veggies are done, mix in the masala powder and remove from heat after a minute.
- In a bowl, mix the rice and the above veggie gravy. Add ghee for additional taste and serve hot!

Sending the recipe to Bloghop wednesdays hosted by Radhika of Tickling Palates


  1. Lovely Hyma, somewhat similar to Bisibela, isn't it? Will try it out some time soon.

  2. Great to know that you've started working!
    Vangi bath looks really good, full of flavors.

  3. Super flavourful vaangi bhath..

  4. Thanks all for your comments:-)

  5. Waking up at 5 am is awesome hyma by the way new event on my blog check it out and i m in love with the vangi bath i m stealing it sometime

  6. Used to have this a lot in college years. Been a long time now. Looks lovely. Great post..!I am hosting my first blog event plus giveaway - Valentines Special. Do check it out and be a part of it. Would be great..!
    My event- Valentines Day Special