Vangi Bath

Ingredients

• 1.5 cups White rice, cooked
• 1 handful Peanuts
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Hing (asafetida)
• 7 units Brinjal (Cut each brinjal into 4 small pieces)
• 2 tablespoons Tamarind paste
• 1 sprig Curry leaves
• 4 units Green chillies (Slit lengthwise)
• 3.5 tablespoons Oil (3-4 tablespoons)
• 2 tablespoons Vangi Bhath Powder (You can use MTR or any other brand.)
• 2 teaspoons Salt (As per taste)
• 0.5 inch Jaggery
• 1.5 teaspoons Ghee
• 1 handful Coriander leaves (For garnish)

Instructions

1. 1In a wide pan, heat the oil over medium heat. Add the mustard seeds, slit green chillies, peanuts, and curry leaves. Sauté for about 2 minutes until the mustard seeds start to crackle and the peanuts are lightly roasted.
2. 2Add the brinjal pieces to the pan and cook for 5-6 minutes over medium flame until they begin to soften.
3. 3Stir in the tamarind paste and a small amount of water. Add the jaggery and continue cooking until the raw aroma of tamarind dissipates, approximately 5-6 minutes.
4. 4Add the salt and hing to the mixture, stirring well. Incorporate the Vangi Bhath Powder and let it cook for a few seconds. Add an additional 2 tablespoons of oil to enhance the flavor.
5. 5Gently fold the cooked white rice into the masala mixture, ensuring it is evenly coated. Turn off the heat and garnish with coriander leaves. Drizzle with ghee for added flavor and shine.