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HomeLIFE STYLELIFE STYLEMake Masala Vangi Bhaat by following these easy steps

Make Masala Vangi Bhaat by following these easy steps

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It is prepared with rice as well as brinjal and some spices. Its test is very wonderful. So, today in this article we are telling you about the easy recipe for making Masala Vangi Bhaat.

Rice is one such food ingredient, which people in every state like to eat. Generally, people believe that rice is mainly consumed in Bihar or Bengal only. But people eat it in every corner of the country. Not only this, every person likes to cook and eat it according to his taste. People in Karnataka love to make Masala Vangi Bhaat. It is a dish that is prepared with rice as well as brinjal and some spices. Its test is very wonderful. So, today in this article we are telling you about the easy recipe for making Masala Vangi Bhaat-

necessary ingredients-

– 1 cup rice

– 2 cups water

– Tamarind Pulp

– 2 tbsp peanut oil

– 1/2 tsp mustard seeds

– half a teaspoon of urad dal

– 2 tbsp roasted peanuts or cashews

– 10 to 12 curry leaves

– Asafoetida

– 1 to 2 dry red chilies

Small to medium sized brinjals

– 1/4 tsp turmeric powder

– 2 to 2.5 tbsp vangi bhat masala powder

Salt as per taste

– 2 tbsp fresh grated coconut

Half teaspoon jaggery powder

– 2 to 3 tbsp chopped coriander

Method of making Masala Vangi Bhaat-

Firstly, soak 1 cup of rice in water for 30 minutes. Then cook rice with 2 cups water, 1/4th tsp salt on medium flame till 3 to 4 whistles. Now soak tamarind in hot water for 20 to 30 minutes. After this, squeeze the soaked tamarind in water and filter it and keep it aside. While the rice is cooking, wash the brinjals, remove their ends and cut them lengthwise into 4 pieces. You keep them in a bowl of water in which some salt is mixed. Leave them like this for 15-20 minutes. Now heat groundnut oil in a pan and add mustard seeds.

When the mustard seeds start crackling, add urad dal and fry till they turn golden. Now add roasted peanuts or cashews to it. Now add dry red chillies, curry leaves or asafoetida to it. Now put brinjal in it. Just remove the eggplant from the brine and put it in the pan. Now mix them with the rest of the tempering mixture. Also add turmeric and salt to it. Cover the pan with a lid and let the brinjals get half cooked. If the brinjal starts sticking to the pan while cooking, add some water to it. Once the brinjals are half cooked, add tamarind pulp to it. Now add vangi bhat masala powder, mix well and continue cooking without the lid. Once the brinjals are cooked well, add grated coconut and jaggery powder and mix well. Keep the pan down and add the cooked rice to it. Vangi Bath can be served with Raita or Papad.

– Mitali Jain

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