vangi = brinjal
i like brinjal most in 3 forms – bengali begun bhaja or south indian podi; bagara baingan and vangi bhath
each of these dishes need brinjal of a different kind. of course, you can experiment, but if you ask my mother she would list down exactly what cut pieces must go with every dish she has ever prepared. i don’t think she would be able to digest for example beans sambhar made with beans very finely chopped 🙂
so, for vangi bhath, the ideal brinjal is long and green and the ideal cut is long slices
This recipe serves 2
INGREDIENTS 
oil – 1 teaspoon
mustard – 1teaspoon
urad dal = 1/2 teaspoon
chana dal – 1teaspoon
curry leaves – 5-10leaves
green brinjal – 250gms sliced long
vangi bhath mix (ajji mane of course!)-3 tablespoon
cooked rice – 1&1/2 cup
salt & lemon juice – to taste
STEPS:
1. cook rice separetly & set it aside to cool
2. in a pan, heat oil and add mustard seeds, urad dal and chana dal and curry leaves in that order. let mustard seeds splutter and don’t let any ingredient burn. it takes less than 2minutes over all.
3. add salt to sliced brinjal and fry without covering on medium heat
4. add vangi bhath mix and turn off the flame in a minute
5. add cooked rice, salt and lemon juice. mix well and add a spoonfull of ghee before serving hot
Done!
my experiments here with replacing brinjal with capsicum & rice with dalia have turned out unexpectedly delicious
Rumbling Tummy 