Vangi Bath or Badanekayi Palya
- A wide, deep pan
- Two Medium sized Pots
- Medium sized plate
- Cutting Board
- 2 piece Eggplant Vinete in Romanian, Badanekayi in Kannada and Baingan in Hindi.
- 1 tbsp Chana Dal Yellow split peas if you cannot get Chana dal. It is Kadale bele in Kannada.
- 1.5 tbsp Urid Dal Uddina Bele in Kannada.
- 2 tbsp Coriander seeds Dhania in Hindi or Kottambari Beeja in Kannada.
- 20 grams Tamarind Use a tea spoon of paste, if you do not have it in dried fruit block form.
- 1 piece Lemon Optional
- 8 piece Red Chilli whole 4 Byadagi variety for colour and 4 Guntur for heat, if you can find them. Otherwise use any local whole medium dried spicy red chillies.
- 40 gram Desiccated coconut powder Turida Kobbari in Kannada.
- 15 gram Grated Jaggery Turida Bella in Kannada.
- 10 gram Salt. Uppu in Kannada.
- 2 tbsp Refined oil Prefer Peanut oil or Kadalekayi Yenne in Kannada.
- 10 gram Coriander leaves Kottambari soppu in Kannada.
- 1 tsp Black mustard seeds Sasive in Kannada.
- Collect and keep each of the ingredients ready.
- Wash the Eggplant, cut into large cubes of inch width.
- Put the eggplant in a pot with water. This keeps the white of the vegetable from darkening by oxidation.
- Keep the tamarind in a bowl with hot water.
Make the Vangi Bath Pudi
- Take a table spoon of oil in a wide and deep pan. Make sure the heat is on medium-low, as very high heat will burn the spices fast.
- Once the oil heats up, add the Chana dal, roast it till slightly golden brown.
- Add Urid dal and roast it for 10 seconds.
- Then add the coriander seeds and roast for another 10 seconds.
- Then add the red chillies and roast for another 10 seconds.
- Now add the coconut powder and roast till the powder turns slightly dark.
- Turn off the heat and transfer the spices to a plate. Let it cool.
- After it is cooled down, blend the spice mix into a coarse powder.
Cook the Vangi Bath
- Take the same pan used to roast the spices, add two table spoon oil, here I am adding a little more of the oil than required as this will help keep the Palya longer in the fridge and also helps in keeping the grains of rice(Anna) separate and soft at the same time when mixed with the Vangi Bath.. Let it heat up. Make sure the heat is on medium-low, as very high heat will burn the spices fast.
- To the hot oil, add a tea spoon of mustard seeds, let it splutter.
- Add Urid Dal and roast it till it is golden brown.
- Now drain the water and add the eggplant. Stir fry it till it starts turning soft a bit.
- Cover the pan with a lid and let it cook.
- Add salt to taste, and squeeze the tamarind into the mix. If you cannot find tamarind, go to the last but one step to see how to use lemon instead.
- Every now and then, take the lid off and toss the eggplant a bit more. Close the lid. Repeat the steps till the eggplant is fully cooked.
- Once you feel the vegetable is well cooked, add the Vangi Bath pudi to the pan by sprinkling it over the eggplant evenly. The sprinkling helps dry the cooked eggplant by absorbing any surface water and keep each cube intact without disintegrating easily while stir frying.
- Stir fry for another 3 minutes.
- Switch the heat off. Transfer it into a bowl. Your Vangi Bath is ready!
- You can eat it with a Chapati(Recipe here: http://chillibilly.com/chapati/)
- Or you can add slightly more than equal quantity of steamed rice(Get the rice recipe here: http://chillibilly.com/anna/). You can squeeze fresh lemon juice if you cannot find tamarind.
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