Tuesday, April 22, 2008

Vangi Bath

Learnt From:My friend's blog Archana


Raw Rice --- 1 ¼ cup
Brinjals --- 3
Carrots --- 2 big
French beans --- ¼ cup (chopped)
Frozen Green Peas --- ½ cup
Onion --- ¼ of the big onion
Green chilies --- 4 (optional)
Tamarind --- 5-6 strands
Vangi Bath Masala --- 2 tblsn

Salt --- as per taste
Ghee --- 1 tsp
Cashew nuts --- a few

For Seasoning:

Oil --- 2 tblsn
Mustard seeds --- 1 tsp


Clean and cook rice with twice the water.
Slice green chilies and onions.
Chop carrots and beans.
Chop brinjals too and keep them in salted water. So that the colour of the brinjals wont change.

Heat 3 tblsn of oil in a pan.

Add mustard seeds. let them splutter.
Add sliced green chilies and onions. Stir fry onions till translucent.

Add chopped carrots, beans, brinjals and green peas.
Add a pinch of turmeric powder and enough salt to the vegetables.

Add ½ cup of water.
Cook till the vegetables are done ¾ th.
In the meanwhile, heat 5-6 strands of tamarind in little water.
Add tamarind juice and 2 tblsn of vangi bath masala to the pan.
Cook till the tamarind juice evaporates.

Mix it with the rice.

Heat a tsp of ghee in a pan. Add chopped cashew nuts … stir fry till light brown.

Add to the rice. Mix well.

Have it with raitha. Tastes Yummyyy…

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