Vangibath is a rice meal from karnataka cuisine , which is made by sauteing brinjal with some spices (vangibath powder) and adding cooked white rice. I replaced white rice with quinoa and tried it this time.
Preparation Time: Under 30 minutes
Serves: 2-3 people
INGREDIENTS:
Brinjal - 3 no.s
Quinoa - 1 cup(uncooked)
*Vangibath powder - 1.5 table spoon
Turmeric powder - 1/2 teaspoon
Tamarind - lemon sized
Jaggery - 1/2 teaspoon
Coconut powder - 2 table spoon
Cashew nut - 5 no.s
green chilli - 1 no . chopped
Mustard - 1 teaspoon
Channa dal / bengal gram - 1/2 teaspoon
Salt - as required
Oil - 2 table spoon
METHOD:
1. Dissolve tamarind in 1/4 cup of water and set aside. In the meantime, in a pan, dry roast quinoa, until it is hot to touch and nice flavour comes.
2. Keep quinoa aside .In the same pan, add 2 + 1/4 cups of water and pinch of salt. Allow it to boil. Then add quinoa, and reduce the flame to simmer mode and cover with lid. Cook for 20 minutes. Then switch off the flame and allow it to rest for 5 minutes. Then slightly fluff the quinoa. The quinoa would have cooked well and doubled in size.
3. Keep quinoa aside. Now in a pan, add some oil. Add mustard, channa dal , cashew nut and green chilli and fry for a minute. Then add cut brinjal pieces, turmeric and salt. Saute for few minutes.
4. Now add coconut powder and fry for few minutes.
5. Now add vangibath masala, tamarind water and jaggery. Add required salt and 1/4 cup water and cover and cook till the brinjals are soft. Now add cooked quinoa to it and mix gently .
6. Serve with raita and papad.
NOTES:
1. If you dont have vangibath powder, here is the procedure to make it :
Dry red chilli - 3
Urad dal - 1 tsp
Chana dal - 1 tsp
Methi seeds/Fenugreek seeds - 1/4 tsp
coriander seeds - 1 tsp
Poppy seeds - 1/4 tsp
Cinnamon stick - 1 inch sized
Cardamom - 3 no.s
Cloves - 3 no.s
Coconut powder - 2 tsp
Oil - 1 tsp
In a pan, add oil, then add dry red chilli for few minute and keep aside. In the same pan, add urad dal, chana dal. methi seeds, coriander seeds, poppy seeds, cinnamon stick, cloves and coconut powder. Roast them for few minutes, till they turn aromatic. Cool all the ingredients completely, and grind them to a fine powder.
Preparation Time: Under 30 minutes
Serves: 2-3 people
INGREDIENTS:
Brinjal - 3 no.s
Quinoa - 1 cup(uncooked)
*Vangibath powder - 1.5 table spoon
Turmeric powder - 1/2 teaspoon
Tamarind - lemon sized
Jaggery - 1/2 teaspoon
Coconut powder - 2 table spoon
Cashew nut - 5 no.s
green chilli - 1 no . chopped
Mustard - 1 teaspoon
Channa dal / bengal gram - 1/2 teaspoon
Salt - as required
Oil - 2 table spoon
METHOD:
1. Dissolve tamarind in 1/4 cup of water and set aside. In the meantime, in a pan, dry roast quinoa, until it is hot to touch and nice flavour comes.
2. Keep quinoa aside .In the same pan, add 2 + 1/4 cups of water and pinch of salt. Allow it to boil. Then add quinoa, and reduce the flame to simmer mode and cover with lid. Cook for 20 minutes. Then switch off the flame and allow it to rest for 5 minutes. Then slightly fluff the quinoa. The quinoa would have cooked well and doubled in size.
3. Keep quinoa aside. Now in a pan, add some oil. Add mustard, channa dal , cashew nut and green chilli and fry for a minute. Then add cut brinjal pieces, turmeric and salt. Saute for few minutes.
4. Now add coconut powder and fry for few minutes.
5. Now add vangibath masala, tamarind water and jaggery. Add required salt and 1/4 cup water and cover and cook till the brinjals are soft. Now add cooked quinoa to it and mix gently .
6. Serve with raita and papad.
NOTES:
1. If you dont have vangibath powder, here is the procedure to make it :
Dry red chilli - 3
Urad dal - 1 tsp
Chana dal - 1 tsp
Methi seeds/Fenugreek seeds - 1/4 tsp
coriander seeds - 1 tsp
Poppy seeds - 1/4 tsp
Cinnamon stick - 1 inch sized
Cardamom - 3 no.s
Cloves - 3 no.s
Coconut powder - 2 tsp
Oil - 1 tsp
In a pan, add oil, then add dry red chilli for few minute and keep aside. In the same pan, add urad dal, chana dal. methi seeds, coriander seeds, poppy seeds, cinnamon stick, cloves and coconut powder. Roast them for few minutes, till they turn aromatic. Cool all the ingredients completely, and grind them to a fine powder.
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