Vangibath

This Vangibath is usually done with eggplants. It can be done with Bellpeppers(Capsicums) also


Ingredients:

1. Egg plants 3 or 4 if long ones ( take 10 if it is baby eggplants, if Big Eggplant is used take one ) or Bell Pepper  1 big 
2. Potatoes 1 big ( optional) 
3. Oil 1 table spoon.
4. Chilli powder 1/2 t spoon
5. Green chilli. 1 small
6. Ginger. One small bit
7. Curry leaves 
8. Mustard seeds 1 t spoon
9. Urad dal 1 t spoon
10. Channa dal 1 t spoon
11. Turmeric powder 1/2 t spoon
12. One onion 
13. Salt to taste

Ingredients for masala powder to be added

1.  Channa dal  1 tspoon
2. Coriander seeds 2 t spoon
3. Urad dal 1 tspoon
4. Cinnamon  a small piece
5. Red chillies 3 
6. Black pepper 4 or 5
7. Jeera /cumin seeds 1 tspoon
8. Copra or dry coconut 2 table spoons

Method:
Dry fry the ingredients  till golden brown for masala in a thick bottomed 'kadai' except for dry coconut .
Fry coconut separately till it is golden brown
Powder  all the ingredients together  in a blender and keep aside.
This powder can be made in larger quantity and kept in fridge for multiple use.
( for this quantity approximately 2 to 3 table spoon s of powder is required)

Cut the Bellpepper into small pieces.
If  Eggplants  is used cut it into lengthwise pieces.
Peel the skin of potato and cut into length wise rectangular cubes.
Cut onions into length wise pieces.
Cut the green chilli in the middle and  ginger into small bits

Take a thick bottom 'kadai'. Add oil.
Add mustard seeds. Once it splutters, add urad dal and channa dal
Once golden brown add the green chilli, ginger curry leaves and onions. .
Onions have to turn light brown.
Add the  cut Bell Pepper  or Eggplant.
After few minutes add the cut potato , turmeric powder, chilli,powder, salt to taste.
Turn it well and keep it covered. .
Cook it on a slow flame.
Once the Bell Pepper /Eggplant  and Potatoes  are cooked. Add the masala powder.
Mix thoroughly and switch off stove in few minutes.
One t spoon ghee can be added for flavour.
Add cooked plain rice to the ' curry' and mix well. ( quantity of rice can be altered depending on taste)
If cooked Basmathi  rice is used it will taste better.  But any cooked rice can be used for this dish 

Pudina ( Mint leaves) Rice

Ingredients:

1. Pudina/ mint leaves : 1 bunch 
2. Fresh grated coconut : 2 to 3 Table Spoons
3. Green chillies :  1
4. Cinnamon/Dalchini : one small bit
5. Potato: 1 big or 2 small 
6. Cooking oil: 1 table spoon
7. Mustard seeds : 1/2 tspoon 
8. Broken urad dal : 1 tspoon
9. Channa dal : 1 tspoon
10. Cashew nuts : few broken into small pieces
11. Coriander leaves and curry leaves for garnishing 
12. Salt to taste and a little turmeric powder 

Method:
Peel the skin and cut the potatoes into small cubes.
Clean and cut the pudina /mint leaves into small bits
Grind pudina leaves, green chilli, cinnamon, and coconut coarsely ( not very pasty )
Take a ' kadai' or a pan and heat the oil and add the mustard seeds. Once it splutters add urad dal, channa dal and cashew nuts. Once it turns light golden colour add the curry leaves and the cut potatoes.  Add turmeric powder and half salt,  keep the kadai covered.  Once the potatoes are half done add the ground pudina mixture and the remaining salt. Keep it covered. Keep in low fire. Once the potatoes are completely cooked. Remove from stove.
Mix this with cooked rice and Pudina rice is ready. Add cooked rice according to taste. Garnish with cut coriander leaves