Multi Recipes VIII

Please refer to my posting of VAngi Bath under “Miscellaneous BAth Varieties (1)”. The following one is a bit different to it which I experimented and saw it came out very nicely and rich in taste.

New VAngi Bath (Brinjal or Egg Plant rice)


Brinjal (Small)

Onion (Medium)


Green chillies


Garlic cloves

Red chilly



Nutmeg powder

Bay leaves

1 cup



4 tsp


¼ inch   




2 pods

¼ tsp




Cumin seeds

Black gram dAl

Bengal gram dAl

Coriander seeds



Grated Copra

Turmeric powder

Curry leaves

Refined oil



1 tsp

½ tsp

2 tsp

2 tsp

1 tbs

½ inch

¼ tsp

2 tsp

¼ tsp

a little

6 tsp

to taste


For this you need tender brinjal which should be cut into small dices, mixed with turmeric powder and the salt. Keep this aside. Take 2 tsp oil in a KaDAi (wok) and roast the red chillies, 1 tsp black gram dAl, Bengal gram dAl, coriander seeds, cinnamon, cloves, cardamom, nutmeg powder, cumin seeds and asafoetida in it till they become golden brown and release a fine aroma. Remove and grind with the copra shreds into a bit coarse powder. Keep this maSAlA aside. Pressure cook the rice after washing it well and adding 2 cups of water for raw rice or 3 cups for boiled rice till three whistles. Simmer flame for 2 minutes. Remove the cooker and keep aside. Cut the onion      into small pieces. Now, grind ginger, green chillies and garlic into paste in a mixie. Sauté the remaining black gram and mustard in 4 tsp oil along with the bay leaves. To this add the ginger-garlic paste and sauté till the a smell is off. Now add the onion pieces, curry leaves and turmeric powder with salt and sauté for another 5 minutes. Then add the binjal dices along with half of the coarse maSAlA and sauté for 5 more minutes. Sprinkle a little water and cover with a lid. After 5 minutes, remove the lid and sauté well till the brinjal pieces become soft and excess water evaporates. Add the remaining maSAlA and sauté for 2 minutes.


New VAngi BAth

Take out the rice, add a little oil to loosen it and spread over a shallow dish. Mix the prepared brinjal curry gently with the rice so that the brinjal pieces are distinct. Add the ghI to this and mix. VAngi bAth is ready.

Some Experiments with western vegetables

Whenever I am in the US of A, I used to try the vegetables available there. Some resemble the ones available in India. These are highly nutricious. For instance, Radicchio looks like cabbage but is slightly bitter. It needs treatment by mixing with tamarind extract or tomato while preparing for cooking to remove bitterness. Broccoli resembles Cauliflower but is green. However, it smells oily.  Jicama looks like Yam but the taste is different and not irritating like Yam. When you cut it, milk like liquid comes out. Asparagus is very good and looks like the stem of MuLaikkIrai (green). Celery is slender and also looks like stems of green or tender MUng beans. Parsley and Cilantro appear like coriander leaves but do not smell like them. Parsley has a bit strong smell as such you need to add maSAlA or prepare it for cooking with a little coriander leaves. Butternut Squash looks like red pumpkin and is very nice. There are plenty of other vegetables that you may try to Indianise. You can prepare KUTTus, Curries, Paruppu usili etc by referring to my earlier postings where you need to replace the Indian vegetables with these. You need to use your prudence in selecting the dish for a vegetable. Below are images of some of my trials along with the original vegetables:




 (To be continued)

Comments are closed.

%d bloggers like this: