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Thursday, November 1, 2012



Cooked rice - 3 cups

Tamarind - half the size of a lemon
Brinjal - 1/4 kg.
Vangi bhath powder - 2 tablespoons
Jaggery - marble size
Grated coconut - 1 tablespoon
Mustard seeds - 1/4 tsp.

Urad dal - 1/2 tsp.
Chenna dal - 1/2 tsp.
Groundnuts - 2 tsp.

Cashews - 6
Turmeric powder - 1/4 tsp.
Hing - a pinch
Dry red chillies - 2 

Curry leaves – few
Salt - as per taste
Oil - 1 tablespoon
Gingelly oil - 1 tsp.


Extract pulp from the tamarind. Chop brinjals to lengthy pieces.

In a kadai, heat oil, add mustard seeds. When they splutter add urad dal, chenna dal, dry chillies, groundnuts, curry leaves, turmeric powder and hing. When golden brown, 
add brinjal and saute for a while till cooked. Pour the tamarind extract and allow it to cook till the raw smell diffuses. Add the vangi bhath powder, salt, little jaggery and grated coconut and mix well. Cook in low flame for few minutes. The spicy mixture is ready now. 

Vangi bhath preparation:
Spread cooked rice in a wide plate, add the spicy mixture, little gingelly oil and salt (if required) . Gently turn it around or mix it with your hand without breaking the grains. Garnish with ghee fried cashews and serve.

Alternate vegetables that can be used for the bhath:

1. Brinjal  + green peas
2. Brinjal + capsicum + green peas
3. Beans
4. Chikdi beans (gori kai)
5. Beans + cabbage
6. Cabbage + green peas
7. Capsicum


Thank you for your visit and valuable comments.