Vaangi Avalakki Bhath

Vaangi Bhaath is one of Karnataka’s famous dish. It is rice cooked with eggplant flavored with a spice mix that makes the dish very delicious. I love mom’s version of this dish and even have her recipe for Vaangi Bhath masala.

Since I already have the Vaangi Bhath recipe, I wanted to make something else similar to this dish. And from my ‘magic folder'[ the cute name that my friends have come up with for my draft folder :)] unfolded this dish that I made sometime back.

A long time back, Kalyani had posted this Vangi Poha recipe. I loved the idea and had bookmarked it. One fine day night  I made it for dinner.In spite of low lighting,I clicked pics but I wanted to make this dish again for breakfast so that I could click some decent pics .Sadly, that day never came and so this dish was in the magic folder till today.

Here is the dish that I adapted from Kalyani’s idea …

Sasve / mustard seeds- 1/2 teaspoons
Odadha Udin bele /Split white urad dal- 1 teaspoon
Kadalebele /Chana dal-1 teaspoon
Ona Menisinkaye / Red chilies-1,broken
Arisin Pudi / Turmeric powder – a pinch
Karibevu / Curry Leaves- a few
Uppu / Salt – to taste
Kadale Kaye / Roasted Peanuts – a handful
Yennay / Oil- 1 tablespoon

Heat oil in a pan and add the mustard, channa dal, urad dal, peanuts, curry leaves, chili.Once the mustard splutters, add the onion and saute till soft.Drain the brinjal and add to the pan. Put in around 1/2 cup of water.

Add turmeric powder, vaangi bhath masala, salt and mix

Cover and cook till the brinjal is soft but not mushy. If needed add little more water.Now add the soft poha and mix well.The little amount of water left over will be absorbed by the poha.

Serve as such / with a raita.

Note:

• I used Red Poha. You can use the regular one too.
• For a different taste, you can substitute vaangi bhath masala with sambar powder/ pav bhaji masala / Kitchen king masala etc.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63