*  Exported from  MasterCook  *
 
                                 VANGI BATH
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
                 Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Eggplant
                         Coriander seeds
                         Hing
    3                    Dried red chilli
                         Urad dal
                         Turmeric
                         Cinnamon sticks
                         Basmati rice, cooked
                         Coconut, flaked
    1       lg           Lemon
 
   Cook the rice. The usual way - but to get it dry,
   fluffy and light (not at all sticky).
   
   Skin the eggplant and chop it into cubes; sprinkle
   lemon juice on the cubes (+ some salt) and let sit for
   30 minutes or so.
   
   In a large saucepan, heat some oil and when hot, toss
   the spices in and fry for 2-3 minutes. When the color
   has changed to dark, use a slotted spoon and toss the
   contents into a plate lined with a paper napkin (this
   will drain out the oil sticking to the spices).
   
   Add some oil to the pan and when hot, toss the coconut
   in and keep stirring until the coconut becomes
   brown/golden. Remove in a manner similar to the spices.
   
   To the pan, add some oil and when hot, add the soaked
   eggplant cubes and stir until about 3/4 cooked.
   Remove the eggplant and keep in a warm container.
   
   In a blender (or coffee grinder), blend the spices and
   coconut until you have a powder.
   
   In a pot, boil one-quarter cup water, lotsa lemon
   juice, 1/2 tsp turmeric and some salt.
   
   Into the cooked rice, toss the contents of the pot and
   stir. The rice should take on the color of the
   turmeric.
   
   Now, add the contents of the blender. The rice should
   take the color of the spice-mix and here and there,
   you can see a glimpse of the yellow turmeric color.
   
   Squeeze lemon onto the eggplant; let sit for 1-2
   minutes; toss the eggplant into the rice and stir.
   
   Taste a bit; if you need salt, add. If you feel
   something is missing, squeeze some lemon, stir and
   repeat. (You may choose to add some salt that way too)
   Vangi bath is ready. Serve with yogurt raita/pachadi.
   
     satish@pa.dec.com
  
 
 
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