This Vangibath is usually done with eggplants. It can be done with Bellpeppers(Capsicums) also
Ingredients:
Ingredients for masala powder to be added
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
Ingredients:
- 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
- Potatoes 1 big ( optional)
- Oil 1 table spoon.
- Chilli powder 1/2 t spoon
- Green chilli. 1 small
- Ginger. One small bit
- Curry leaves
- Mustard seeds 1 t spoon
- Urad dal 1 t spoon
- Channa dal 1 t spoon
- Turmeric powder 1/2 t spoon
- One onion
- Salt to taste
Ingredients for masala powder to be added
- Channa dal 1 tspoon
- Coriander seeds 2 t spoon
- Urad dal 1 tspoon
- Cinnamon a small piece
- Red chillies 3
- Black pepper 4 or 5
- Jeera /cumin seeds 1 tspoon
- Copra or dry coconut 2 table spoons
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
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