Try Sparsh Masala for Vangi
- 2 cups cooked rice
- ¼ tsp salt
- 2 tablespoons peanut oil – can also use sesame oil or sunflower oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- 2 tbsp roasted peanuts or cashews
- 8-10 curry leaves
- ⅛ tsp Sparsh Asafoetida (hing)
- 1 to 2 dry red chilies
- 200 grams small to medium-sized green or purple brinjal (baingan or vangi or eggplant) – cut into long pieces and soaked in salted water for 15 to 20 minutes
- ¼ tsp Sparsh Turmeric Powder
- 2 to 2.5 tbsp Sparsh Vangi Bath Powder
- 2 to 3 tbsp chopped coriander leaves – optional
- Heat 2 tablespoons of peanut oil (can also use sesame oil or sunflower oil) in a pan or Kadai
- Add ½ teaspoon mustard seeds
- Once the mustard seeds begin to crackle, then add ½ teaspoon urad dal, roasted peanuts, or cashews.
- Saute till the urad dal becomes golden. Then add 1 to 2 dry red chilies, curry leaves, and ⅛ teaspoon Sparsh Asafoetida (about 2 pinches of asafoetida)
- Add the brinjals. Just remove the brinjals from the salted water and add to the pan. Be careful as the mixture sputters when adding brinjals and mix well.
- Add ¼ teaspoon turmeric powder. Also, add salt as per taste
- Cover the pan with a lid and let the brinjals get half-cooked. Do check at intervals. While cooking, if the brinjals start sticking to the pan then add some water. Then cover and half cook the brinjals.
- Once they are half done, add 2 to 2.5 tablespoons of Sparsh Vangi Bath Powder
- Mix very well and continue to cook without the lid. If the masala along with the brinjals starts sticking to the pan, then add ¼ cup water and continue to cook
- Once the brinjals are cooked well, add 2 tablespoons grated coconut and ¼ to ½ teaspoon jaggery powder
- Now add rice in two to three parts. Mix gently and completely and garnish with chopped coriander.
- Serve a Vangi Bath with raita, papads, or chips.
