Tuesday, June 21, 2011

Vaangi Baath-Version2

This version I learnt it from my MIL.For those who love foods to be spicy with masala flavor this version will suite better. Now going directly to the recipe
mustard seeds
turmeric powder
To grind:
Cinnamon sticks
Bay leaves
Urad dal
Channa dal
dry red chillies
grated coconut
Roasted bengal gram(pottukadalai)
1.Add oil in a wok.Once heated add mustard seeds and allow it to splutter.
2.Add turmeric powder to the oil.
3.Cut brinjals to your desired size and drop it into the oil.Let the brinjals cook in the oil.If needed sprinkle water so that brinjal cooks fine.
4.In another wok.Add little oil.once heated add cinnamon,cloves,nutmeg and cardamon.Wait till you get nice aroma.Then add ural and channa dal.Wait till the dal turns golden color.Finally add dry red chilies. Roast it for a minute and switch the stove off.
5.Cool the above mixture and grind it with grated coconut. Keep the mixture aside.
6.If the brinjals are cooked fine.Add the ground powder to it.
7.Make roasted bengal gram powder and add it to the brinjal mixture.
8.Add salt to the mixture and stir well to make sure that masalas are coated well with the brinjals.
9.Switch the stove off.
10.Mix it with steamed rice and vaangi baath is now ready.
You can serve it with raitha of ur choice.We had it with onion raitha and the taste was yummicious.

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