Brinjal masala biryani (vangi Bath in kannada)

Name: Brinjal masala biryani (vangi Bath in kannada)
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 medium size brinjal -4c diced; Brinjal Biriyanii masala stock:; 1 /4c sesame seeds; 1/2 c peanuts; 1/4 c dessicated coconut; others;; 1 bay leaf; 1 inch cinnamon stick; 1 star anise; 2 black cardamom; 5 cloves; 1 tsp biriyani jeera; 1 tbsp Sesame seed oil; 1/2 tsp asafetida powder; 1 tablespoonCumin powder; 1 tablespoon coriander powder; 2 Green chilies, chopped; 1/2 tspturmeric powder; 1 tspChili powder; 1/2 tspGinger garlic paste; 1 cupOnion, finely chopped; 1/4 cupcurry leaves; 1/2 teaspoonTamarind paste; requiredSalt; 1/4 cupFinely chopped coriander; 1 cups basmati rice; 1 tspBiryani Masala; 1/4 cupGhee; 1/2 cupMint leaves - 2springs; 1 cup curd

Lakshmi Sridharan Ph D @cook_19872338

USA

#Mar #W1

Grandma was from Karnataka. She used to make this spicy aromatic rice-vangi bath. My recipe is deconstructed recipe of grandma. She would not include cinnamon, anise clove etc.
It has a unique taste, unique aroma, no bitterness, no pungency, Astringent Taste. Brinjal has Vitamins A, C, K. Minerals: Potassium, Magnesium. Calcium. Ayurveda medicine uses eggplant to control blood sugar in diabetic patients
.
#Mar #W1

#Mar #W1

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

6 servings

1medium size brinjal -4c diced
Brinjal Biriyanii masala stock:
1/4c sesame seeds
1/2 cpeanuts
1/4 cdessicated coconut
others;
1bay leaf
1 inchcinnamon stick
1star anise
2black cardamom
5cloves
1 tspbiriyani jeera
1 tbspSesame seed oil
1/2 tspasafetida powder
1tablespoonCumin powder
1 tablespooncoriander powder
2Green chilies, chopped
1/2tspturmeric powder
1tspChili powder
1/2tspGinger garlic paste
1cupOnion, finely chopped
1/4cupcurry leaves
1/2teaspoonTamarind paste
requiredSalt
1/4cupFinely chopped coriander
1 cupsbasmati rice
1tspBiryani Masala
1/4cupGhee
1/2cupMint leaves - 2springs
1 cupcurd
1 tbspgaram masala powder
garnish:
1/2 cdry roasted peanuts
Biriyani

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Steps

30 mins

1

Make a checklist. keep all ingredients within reach
2

Make a checklist. keep all ingredients within reach
3

Make a checklist. keep all ingredients within reach
4

Dry roast peanuts, and curry leaves in a heavy bottomed pan over medium heat
After a couple of minutes, add sesame seeds, seeds will burst. Add the dessicated coconut powder and turn off the stove once coconut is golden brown. After cooling, grind the fried ingredients in a mixer. It is the special brinjal masala powder
5

Soak basmati rice in 3c of water, about 10 minutes; strain. KEEP ASIDE
Cut the eggplants into small pieces with a knife. Using the tip of the knife remove the seeds, this will get rid of the bitterness. Do not expose the brinjal pieces to air, they will turn brown. Immediately soak in water to prevent browning. Just before frying strain.
6

Heat 4tbsp oil in a kadai over medium heat, about 2 minutes. Add the egg plant, stir, continue cooking over medium low heat (do not cover) until the brinjal pieces get soft. Add garam masala powder. Salt to taste, Mix well. Turn off the heat.
7

Over medium heat, heat 2tbsp oil in a kadai, fry bay leaf, cinnamon stick, anise. bay leaf and biriyani jeera. About 2 minutes. Add curry and mint leaves and onion sauté until light brown. Stir in ginger garlic paste. Add cumin powder, turmeric powder and Kashmiri chili powder and stir., about 2 minutes. Add basmati rice, fry for a couple of minutes. Transfer the cooked contents from the kadai to a rice cooker. I used an electric rice cooker.
8

Add three cups of boiling water to the cooker. Stir in ½ tsp tamarind paste. Then add the prepared coconut masala powder; stir. Turn on the cooker. Cook covered. When rice is almost cooked, stir in curd, the stir fried brinjal to the cooker. Cover and cook. Cooker will turn off automatically when the rice is cooked completely. Add ghee and stir. wait 30 minutes before serving. Let all the flavors and aroma come together
9

Transfer the cooked vangi bath to a serving bowl. Dry roast peanuts and curry leaves in a saucepan over medium heat; turn off the heat when aromatic. Garnish with dry roasted peanuts and curry leaves. Serve with raitha, chips or papads. Enjoy the flavorful aromatic and tasty brinjal biriyani

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Lakshmi Sridharan Ph D @cook_19872338

on March 03, 2023 19:02

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography