Vangi Bath - Eggplant Lentil Rice

This recipe calls for purple eggplant. The dish is a supposed to get a very mushy consistency, which makes impart rich flavors of eggplant. You can add a variety of vegetables along with eggplant to make it more nutritious. The peanuts and cashew nuts add a crispy, nutty taste to this dish. Best served with yogurt and a papad or tortilla chips. Takes about 20 minutes to cook and tastes delicious!

SERVES 4  

Ingredients: 

1/2 tsp of Mustard seeds, 

1/2 tsp of Chana Dal ( Gram Dal), 

1 tsp of Ground nuts

2 tsp of Cashew nuts.  

1/2 tsp of Turmeric powder, 

1 tsp of Sambar powder and 

1-1/2 tsp of Vangi bath powder (preferably MTR)  

Cubes of Egg plant (according to taste) 

Peas and Carrots ( you can use vegetables of your choice) 

2 cups of boiled and cooked White Rice 

Method: 

1 Fry the Mustard seeds, Chana Dal ( Gram Dal)

Add nuts and Cashew nuts in about 2 spoons of oil or butter, 

until it turns golden brown.

2 Add the vegetables, salt, Turmeric powder, Sambar powder and Vangi bath powder. 

Fry till the eggplant pieces are soft. Add a little water and let it cook. 

3 Add rice when the vegetables are cooked. 

COOKS TIP: to enhance to flavor add a spoon full of butter

just before serving. 

Green Peppers in Coconut Sauce

A good ol' recipe for Green Pepper lovers; Green peppers also called as Capsicum has a wonderful flavor to it. One of my favorite vegetable. Can be added to any dish I think since it imparts a beautiful aroma to food. The recipe below was taught to be by my amma, years ago. However amma used other vegetables along with green peppers, I personally prefer it this ways. Enjoy!

SERVES: 2

COOKING TIME: 20min

Ingredients:

1tsp of Tamarind pulp

3-4 Red chillies fried

1 tsp of Urad Dal (white lentil) 

1 tsp of Coriander Seeds

5 tsp of Grated Coconut

3 medium sized Green Peppers (washed and cut into long slices)

Grind the above ingredients into a coarse paste, Keep aside.

Method:
1 Fry Green Pepper in oil along with cumin seeds and salt.
2 When Green Pepper turns a little soft add the coconut paste.
Add one cup of water. Cover the pan and let it cook for 10 min.
3 Serve with Pulka's (Indian wheat bread) or White Rice. 

COOKS TIP:
You can squeeze half a lemon just before serving to make it zesty.