Ingredients

• 1 kg brinjals (long brinjals)
• 5 potatoes
• Few curry leaves
• 4 glasses of rice
• 100 gms chanadal
• 100 gms urad dal
• 100 whole dhaniya
• 2 tea spoons
• 4 tea spoons khus khus
• 4 to 6 cloves
• 2 cardomons
• 1 inch cinnamon stick
• 50 gms red chillies
• 1 cup tamarind puree
• salt to taste
• 1 tea spoon haldi
• 7 cups water for cooking
• 200gms oil
• Musturd seeds 1 tea spoon
• Ghee 2 tea spoons
• Few cashew nuts for garnish

Method

Wash rice, drain and keep it aside.  Boil 7 cups of water ina thick bottomed vessel.  Add a tea spoon of oil to it.  Aslo add one cardamom. 2 cloves and half inch cinnamon stick.
When the water starts boiling add the rice to it.  Reduce the flame and cook the rice is properly done.

Preperation of Masala powder:

Heat a pan and fry the following ingredients separately and grind to fine powder:
Chanadal, urad dal, dhaniya whole, cumin seed, khus khus, cardamom, cloves, cinnamon and red chillies.

Preparation of the Vangi curry:

Heat  oil in the pan and add mustard seeds and cumin seeds.  Also add 2 red chillies too.  Stir fry and add cut potato pieces.  Fry for few mins and add brinjal pieces.  Now add turmeric and salt to it.  Cook on a medium heat.

Soak tamarind in warm water for 10 mins and make puree. Now add tamarind puree to it.  Mix well and add the grounded masala powder to it.  Simmer the flame and cook for 8 to 10 mins.  Now add cooked rice to it and mix well. 

Fry cashew nuts in ghee and garnish them with curry leaves.  Tasty Vangi bath is ready to serve..........
 

By Mrs Meenakshi, Hyderabad

Edited by Mrs Uma ramana

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