VEGETABLEBATH

Vegetablebath is a variation of vangibath/eggplant rice. It is extremely flavorful being spicy, and such a no-fuss recipe! Fresh and authentic vangibath spice powder is the main secret ingredient for this recipe, and that's pretty much all you need to have at hand. Mix veggies of your choice, vagibath podi and cooked rice to make vegetablebath in minutes !! Below is the detailed recipe!! Enjoy

Vegetablebath Recipe: Image

Prep.

Cook and cool 1.5 cups of basmati rice. It should not be mushy or too soft. Each grain of rice should be separate when ready.
Cut & boil potatoes, and keep it ready.

Ingredients

Ghee/Sesame Oil - 1 tbsp
Mustard seeds - 1tsp
Curry leaves - from 1 sprig
Green Chilies - 1 small, slit (optional)
Cubed bell peppers- 1/2 cup (optional)
Cubed potatoes (or mixed vegetables)- 1 cup
Jaggery - 2 tsp.
Turmeric powder- ¼ tsp
Salt - 1 tsp (adjust to taste)
Hingue (asaphoetida) - ½ tsp
Thindi Box Vangibath Podi- 2 tbsp (adjust to spice preference)
Cooked rice - Made from 1.5 cups of raw rice
Cilantro (chopped) - 2 tbsp

Method

Heat ghee/oil in a kadai. When hot enough add mustard seeds, and let it splutter.
Now add curry leaves, green chilli, and peanuts. Sauté till the peanuts change color.
Add the cubed bell peppers and let it fry till ½ done.
Add cubed and cooked potatoes. Toss it around well.
To this add turmeric, hingue & Thindi Box Vangibath Podi. Mix well.
Turn off the flame and add the cooked and cooled rice
Sprinkle salt and mix it slowly and carefully to make sure all of the rice is well coated in the masala.
Turn on the flame, keep at sim and cover the kadai. Let all the flavors absorb well (for about 5-10 min)
Garnish with plenty of fresh coriander leaves when done!
Enjoy!

Notes:

Serving suggestions: papadum and raita make great accompaniments to a plate of hot vangibath.
Vegetables like potatoes, carrots, green beans, green peas make a good combination.

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Vegetablebath Recipe: Recipes

VEGETABLEBATH

Prep.

Cook and cool 1.5 cups of basmati rice. It should not be mushy or too soft. Each grain of rice should be separate when ready.

Cut & boil potatoes, and keep it ready.

Ingredients

Ghee/Sesame Oil - 1 tbsp

Mustard seeds - 1tsp

Curry leaves - from 1 sprig

Green Chilies - 1 small, slit (optional)

Cubed bell peppers- 1/2 cup (optional)

Cubed potatoes (or mixed vegetables)- 1 cup

Jaggery - 2 tsp.

Turmeric powder- ¼ tsp

Salt - 1 tsp (adjust to taste)

Hingue (asaphoetida) - ½ tsp

Thindi Box Vangibath Podi- 2 tbsp (adjust to spice preference)

Cooked rice - Made from 1.5 cups of raw rice

Cilantro (chopped) - 2 tbsp

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Method

Heat ghee/oil in a kadai. When hot enough add mustard seeds, and let it splutter.

Now add curry leaves, green chilli, and peanuts. Sauté till the peanuts change color.

Add the cubed bell peppers and let it fry till ½ done.

Add cubed and cooked potatoes. Toss it around well.

To this add turmeric, hingue & Thindi Box Vangibath Podi. Mix well.

Turn off the flame and add the cooked and cooled rice

Sprinkle salt and mix it slowly and carefully to make sure all of the rice is well coated in the masala.

Turn on the flame, keep at sim and cover the kadai. Let all the flavors absorb well (for about 5-10 min)

Garnish with plenty of fresh coriander leaves when done!

Enjoy!

Notes:

Serving suggestions: papadum and raita make great accompaniments to a plate of hot vangibath.

Vegetables like potatoes, carrots, green beans, green peas make a good combination.