Vangi Bath recipe
Vegetables: Onions, potatoes, eggplant, cauliflour, and
peas
Rice 2 cups
Ginger a small piece
Cinnamon stick a piece
Cloves 2
Cardamon 2
Roja Mokku 4
Corriander seeds 3 t-spoons
Red chillies 10
Coconut 3/4 cup
Cilantro washed
Curry leaves a few washed
Tamarind paste 1.5 t-spoons
Mustard 1/2 t-spoon
Turmeric 1/4 t-spoon
Cooking oil
Ghee 4 t-spoons
Salt 1.5 t-spoons
Fry corriander seeds, red chillies, cinnamon stick, cloves,
cardamon and roja mokku in oil.
Wet grind the above fried masala, 1 chopped onion, ginger,
corriander leaves, and coconut to a fine paste, and keep
it aside.
Peel and chop potatoes into dices, and chop eggplant,
and cauliflour and keep it aside.
Fry mustard, curry leaves, and the vegetables in a pan,
and letit cook for 10-15 minutes.
Now add tamarind paste and 2-4 cups of water, and let
it cook forsometime.
Now add the ground masala, turmeric, and salt and let
it cook for10-15 minutes, until the flavour comes out.
Wash rice and add it to above, and add 4 t-spoons of
cooking oil,4 t-spoons of ghee, and 2-3 cups of water, and simmer
the stove and stir it a couple of times until the rice gets cooked.
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