Freshersgo is a free job portal to find IT, BPO, Software, Technical,
A Platform To Showcase And Sell Your Crafts & Clothing.
Fueling entrepreneurship, Accelerating innovation.
Vangi Bath Powder
2 Tbsp Bengal gram (channa dal)
2 Tbsp black gram (urad dal)
3 Tbsp coriander seeds
5-6 Tbsp red chillies (Bedige or Kashmiri)
1 cinnamon stick
tsp poppy seeds
1 nutmeg flower (javithri)
tsp cumin seeds
tsp fenugreek seeds
2 Tbsp copra (dried coconut or you can substitute with fresh coconut)
Salt to taste
tsp turmeric powder
1. Roast (without oil) channa dal, add urad dal, coriander seeds, poppy seeds and red chillies, one at a time.
2. Add all the other spices to this mix and continue to roast.
3. Add the dried coconut to this mix, then add salt and turmeric powder and blend in a mixer after roasting for a while.
kg green brinjal, chopped
2 Tbsp cooking oil
4 Tbsp Vangi Bath powder
1-2 Tbsp ghee
tsp mustard seeds
1 tsp Bengal gram (channa dal)
1 tsp black gram (urad dal)
2 sprigs curry leaves
A pinch of asafoetida
Salt: to taste
A small ball of tamarind
cup peanuts and/or cashew nuts
3 cups rice (cooked)
A few sprigs coriander
1. Temper the mustard, channa dal and urad dal around 1/2 teaspoon of each. Add the curry leaves and asafoetida.
2. Add the rest of the oil and shallow fry the brinjal.
3. Add turmeric, salt and sugar to brinjal.
4. Add the tamarind extract and masala. Toss the brinjals delicately in the pan.
6. Close the dish with a lid for a few minutes after the brinjal is cooked.
7. Cool down the cooked rice (ensure the rice is not hot or soggy) and mix ghee with rice. Then add the entire vangi mix and stir slowly.
8. Shallow fry the nuts and add it along with freshly chopped coriander as a garnish.