Indian Cooking Recipe : Vangi Bath
2 cups rice
3 tsp coriander seeds
10 red chillies
cinnamon stick a piece
4 roja mokku
¾ cup coconut
a small piece ginger
a few curry leaves
1.5 tsp imli paste
½ tsp mustard
¼ tsp haldi
4 tsp ghee
vegetables like onions, potatoes, eggplant, cauliflower, and peas
1½ tsp salt
Fry coriander seeds, red chillies, cinnamon stick, cloves, elaychi and roja
mokku in oil.
Wet grind the above fried masala, 1 chopped onion, ginger, coriander leaves,
and coconut to a fine paste, and keep it aside.
Peel and cut potatoes into dices, and chop eggplant, and cauliflower and keep
Sauté mustard, curry leaves, and the vegetables in a pan, and allow it
to cook for 10 to15 minutes.
Now put imli paste and 2 to 4 cups of water, and let it cook for sometime.
Now add the ground masala, haldi, and salt and let it cook for 10 to15 minutes,
until the flavour comes out.
Wash rice and add it to above, and add 4 tsp of cooking oil, 4 tsp of ghee,
and 2 to 3 cups of water, and simmer the stove and stir it a couple of times
until the rice gets cooked.