Vaangi Bath

Preparation time : 30 min

Ingredients:

• Rice - 1 bowl,
• Oil - 10 sp
• Onion - 2
• Beli badanekai/Brinjal - 2 (cut vertically)
• Capsicum - 1 (cut vertically)
• kobbri/Dry coconut - 1/2 bowl (grated)
• Tamarind - 1 lemon size
• jaggery - 1/2 lemon size
• Uddinabele/Urad dal - 1 sp
• Kadalebele/Channa dal - 1sp
• Lemon - 1 big
• Salt to taste
• Mustard seed - 1sp
• Curry leaves - 1 twig
• Coriander leaves - to garnish.

For Powder:

• Uddina bele/Urad dal - 2sp
• Kadalebele/Channa dal -2sp
• Dhaniya/coriander seed - 2 sp
• Red chilies - 8 to 10
• Jeera - 1sp
• Black pepper - 1/2 sp
• Menthya/fenugreek - 1/4 sp
• Chakke/Cinnamon - 1inch
• Lavanga/Cloves - 7
• Marathi moggu - 2

Method:

To prepare powder:

• Roast Dhaniya/coriander seed and red chilies (byadgi+guntur) for 5 min on medium flame. keep it aside
• Roast jeera, pepper, fenugreek, urad dal, channa dal, cinnamon, cloves and marathi moggu till light brown. 
• First the mix of coriander seed and red chili are nicely powdered as it takes time to make a fine powder.
• The remaining ingredients are added and powdered roughly.

How to proceed further:

• Hunasehannu/tamarind is soaked in water for about 15 mins and thick pulp is extracted in a bowl.
• Heat oil in a pan, add mustard seeds and allow to pop well. Add urad dal/channa dal and fry until light brown.
• Add curry leaves, sliced onion and fry until transparent. Add the lengthwise slit white brinjal, 3-4 sp of water, cover lid and allow to cook for a while.
• Add the capsicum pieces and cook till capsicum are half done.

Type 1:

• Add the tamarind extract, jaggery and allow to boil well.
• Add 4 to 5 tsp of vaangi bath powder we prepared and mix well.
• Add the cooked and cooled to room temperature rice, salt to taste and mix well.
• Garnish with grated dry coconut/kobbari and finely chopped coriander leaves and serve hot.

Type 2:

• If you do not want to use tamarind pulp, then follow the steps until capsicum are half done, later add 4-5 tsp of vaangibath powder, salt to taste and mix well
• Add the cooked rice and mix well. 
• Squeeze in a lemon, add grated dry coconut and finely chopped coriander leaves, mix well and serve.

Ps: The vaangibath powder can also be added for Tondekai palya.