Vangi Rice

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  • Food Type: Vegan

Recipe Type

Rice dishes

 Cuisine By Region

Parsi

Recipe Images

Ingredients

Rice – 1 cup 
Ginger – 1 tblspn juliened
Green Chilli – 2 slited
Onion – 1 sliced thinly
Curry leaves- 1 spring
Brinjal – 2 chopped ( I used Green Long Brinjal called Vazhuthalagai )
Salt to taste
Sugar – 1 tsp

For Vangibhaat Powder:
Oil – 1 tsp
Urad dal / Ulundu Paruppu – 1 tblspn
Channa Dal / Kadala Paruppu – 1 tblspn
Coriander Seeds / Mullu Malli – 2 tblspn
Cumin Seeds /Jeerakam – 1 tsp
Sesame Seeds / Yellu / Til – 1 tblspn
Raw Peanuts – 2 tblspn
Dry Red Chilli – 2 to 3
Coconut – 2 tblspn Grated

Instructions



For Seasoning:

Oil –  3 tblspn

Mustard Seeds / Kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Asafoetida / Kaya podi / Hing – 1/4 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Channa Dal / Kadala Paruppu – 1 tsp
Raw Peanuts – 1 tblspn
Turmeric Powder / Manjal podi – 1 tsp


Wash rice in lots of water and take it in pressure cooker. Add in 2.5 cups of water and cook for 2 whistle. Let it simmer for 5 mins. Now turn off the heat and let the steam escape all by itself. Open the pressure cooker and fluff the rice with a fork. Let this rice cool down.

Heat 1 tsp oil and when it is hot, add all ingredients except coconut and roast on a low heat till light golden. Now add in coconut and give a stir. Roast it for a min. Allow this to cool down, and grind this into a fine powder. Set this aside till use.

Now heat oil in a kadai. Add in all the seasoning ingredients and fry for a couple of min.

Now add in onions, green chilli, ginger, curry leaves and saute for a min.

Now add in brinjal and toss well with the oil. Add in salt and mix well.

Cook this covered for 5 to 8 mins till the brinjal is cooked. Open the lid and add in sugar and vangibhaat powder. mix well. Cook this for couple of min.

Add in the cooked rice and mix well with the masala.

Cover and let it steam for 5 mins on low heat.

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