Vaangi Baath

My mom prepares delicious vaangi baath. I also prepare a type but it is not as flavourful as mom's. So I asked her about the recipe and she told me that she adds a spice powder which gives the distinct flavour. Then she gave me the list of ingredients and I took it down. Yesterday I tried it and it came out so nice. The peanuts and sesame seeds used in the powder are the prime source of flavour. Today is the final day of blogging marathon#18 for this month. I am linking this to WTML hosted by Kalyani and started by me.







Ingredients:
For The Thokku
For The Spice Powder:
Poppy Seeds-1tbs
Groundnuts-2tbs
Coriander seeds-1tbs
Cumin-1/2tbs
Channa Dhal-1/2tbs
Urad Dhal-1/2tbs
Mustard Seeds-1/2tsp
Red Chilly-12-15
Sesame Seeds-1tbs
Ghee-1/2tbs

Other Ingredients:
Brinjal/ Eggplant-1
Onion-1
Sesame Oil-1/3cup
Mustard-Urad Dhal-1tsp
Asafoetida-1/4tsp
Turmeric Powder-1/2tsp
Curry Leaves-2sprigs
Water-1/4cup
Salt-to taste

Cooked Rice-3cups


Procedure:
  1. Chop the eggplant into cubes.
  2. Heat a tawa and dry roast the groundnuts until golden. Transfer to a plate.
  3. Heat ghee and add channa dhal, coriander seeds, cumin seeds, poppy seeds, urad dhal and roast on low flame until the spices are golden and aromatic.
  4. Add the mustard seeds and when they crackle add the red chillies.
  5. After a minute add the sesame seeds, and when they start popping remove it from flame and transfer to the dish with the groundnuts.
  6. Allow the mixture to cool.
  7. Grind it to a fine powder.
  8. Heat oil and add mustard and urad dhal.
  9. When they crackle add curry leaves and asafoetida.
  10.  Add onion and sauté until golden.
  11.  Add the cubed eggplant and sauté for two minutes until it changes colour.
  12. Add water, salt and turmeric powder.
  13. Cover and cook on low flame until the eggplant is completely cooked.
  14. When there is little water left, add the spice powder and mix.
  15. The powder will absorb the remaining water and the mixture will let out oil.
  16. Switch off stove and allow the mixture to cool.
  17.  Allow the cooked rice also to cool.
  18. In a big bowl, add the rice with half of the thokku and mix well.
  19. Adjust the amount of thokku according to your taste.
  20. Store the remaining thokku in fridge and use it later.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18


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