Badanekayi bath ( vanghibath)

Ingredients

Cooked rice —2 cups

Green badanekayi ( eggplants//baingan )—5 to 6

Oil—4 to 5 tablespoon

Mustard seeds(sasive)—1 teaspoon

Jeera(jeerige// cumin seeds)—1 teaspoon

Channa dhal( kadale belle)—1 tablespoon

Urad dhal(uddina belle)—1 tablespoon

Asafoetida( hing//ingu)—1/2 teaspoon

Turmeric powder( arisina//haldi)—1/4 teaspoon

Curry leaves( karibevu// kadipatta)—few

Jaggery powder( Bella// gud) or sugar—1 teaspoon

Tamarind( hunase hannu// imli) soaked in water—small lemon size.

Dry coconut powder or grated( kobbari// copra)—3 tablespoon

Salt to taste.

Bhath or vanghibhath powder—3 to 4 tablespoons recipe here

Wash and cook 1 cup of rice with 2 cups of water in pressure cooker for 2 whistles,on medium flame.

Add 1 teaspoon of oil to rice so that it cooks well and doesn’t become mushy.
Wash and cut the badanekayi into 2 inches long length wise as shown.

Keep the badanekayi pieces in water to avoid discoloration.

Take a kadai or pan add oil and heat on medium heat.

Once its hot add mustard seeds, jeera, asafoetida. When it stops spluttering add channa dhal, urad dhal. Keep sautéing.

Add turmeric and curry leaves.

Now add drained badanekayi from water and mix well, keep stirring.

Add 1/4 cup water cover with a lid and cook on medium flame.

When badanekayi turns little soft add salt, sugar, bhath powder, tamarind juice.

Keep stirring often and add dry coconut (grated).

Let it be on low flame until everything mixes well and turns to palya consistency.

Now add cooked rice and mix gently. Cover it let it be on the kadai for 5 minutes so that rice absorbs with the palya.

Now Vanghi bath is ready to serve.