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Vangi bath (Eggplant rice)


•1 cup rice (uncooked)
•6 small brinjals or 1 medium italian egg plant
•2 tsp vangi bath powder
•curry leaves
•1 tsp lemon juice

Cook the rice with 2 cups of water.

Cut the brinjals 1/2 inch lenght wise. For reference see the picture below.

Take a large non-stick skillet put 3 tbsps of oil, few mustard seeds, few curry leaves and then add the brinjal with some salt. Cook till the brinjal becomes tender. Now add 1/2 tsp salt, 1 tsp vangi bath powder and just cook for a minute and then turn of the stove.

After five minutes remove the brinjal mixture from the skillet and place in a plate. Now in the same skillet put the rice with 3 tsps of oil, 1 tsp of vangi bath powder,1/2 tsp of salt and lemon juice. Gently mix all the ingredients, with out breaking the rice.Once the spices are well incorporated in the rice, add the brinjal mixture to the rice and mix it well. Taste and reseason accordingly.Its ok to add the oil and vangi bath powder directly to the rice. The hot rice takes away the raw smell from the oil and also cooks the spice powder


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