Main Dishes

Vangi Bath Recipe

2

Vangi Bhath recipe or brinjal rice recipe, a simple spiced South Indian rice recipe with vangi or eggplant. The spice powder is made fresh, delicious!

3
2 cups Rice
10 tablespoons Groundnut oil
1 lemon sized Tamarind
2 onions
10-12 Baby brinjals
4 green chillies
1 gram tablespoon Split Bengal chana dal
1 teaspoon Mustard seeds
6 Whole dry red chillies
1 sprig Curry leaves
1/2 teaspoon Turmeric powder
1/4 teaspoon Asafoetida
salt to taste
For masala
1 tablespoon black peppercorns
4 Whole dry red chillies
1/2 teaspoon fennel seeds saunf
1 tablespoon Poppy seeds khuskhus/posto
2 Cloves
2 green cardamoms
Wash and boil rice in plenty of water till ¾th done. Drain well, mix 4 tablespoons of oil and cool. Soak the tamarind in warm water and extract the pulp and keep aside. Heat 2 tablespoons of oil and lightly fry the masala ingredients. Cool and grind to a coarse powder. Peel and slice onions, wash and cut brinjals into four or six pieces. Wash and slit the green chillies. Soak chana dal for about 10 minutes, drain and keep aside. Heat the remaining oil and temper with mustard seeds, red chillies, curry leaves and the chana dal. Fry till well roasted and light brown in color. Add the onion and sauté till it turns pink. Add the green chillies and stir. Add the brinjals and stir-fry on high heat till it is half done. Sprinkle turmeric powder, asafoetida and salt and add the tamarind pulp. Add the masala powder and cook till the brinjal is completely cooked. Mix the rice into this thoroughly and toss over high heat. Reduce heat, sprinkle little water, cover and cook till the rice is soft and completely cooked.
Nutritions

Calories
1852

Sodium
38mg
1% DV

Fat
144g
222% DV

Protein
5g
10% DV

Carbs
40g
13% DV

Fiber
7g
31% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
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  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV