Vangibath is an easy, go-to all in one dish, a filling lunch, and one of JF favorites(mine too). This can also be made with potato along with or instead of the eggplant/brinjal.
- 4-5 small eggplant or, if you can find long green eggplant that is best (sliced thin, finger shapes)
- or 2 potatoes, finger shape cuts
- 1 onion sliced thin
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1tsp urad dal
- sprig of curry leaves
- green chilies slit
- vangibath masala powder
- cashews or peanuts
- leftover rice (2 cups)
Heat oil in a wide pan and add mustard, cumin, urad, green chilies and curry leaves. Then add the onion and saute it well. Add eggplant(if using both, cook potato first until half done, then add the eggplant) or potato, and saute a few minutes. Add salt and then a sprinkle of water and cover with a lid until the vegetable is cooked through. Remove lid and put the masala powder, give it a stir and add in the rice. Mix well and check for salt and masala. Add more if you need to.Sprinkle lemon juice over it. Top with cilantro, roasted cashews or peanuts and I love to have this with raita or yogurt for the creamy and appalam or potato chips for that crunch!
*This month, I am only posting recipes I made using ingredients I had on hand, and this dish was made last month. However, I did make it this month using potatoes, though that is not in the photo. So, it counts, hehe*
Sending this to Akila’s Dish Starts with E
and Healing foods- Eggplant by Siri and Kavita
I have had these pictures in the queue for a while now. Not sure why I hadn’t gotten around to writing about it. Maybe because I didnt know what to call it. Is it mexican? Is it indian? American? Who knows? It’s just yummy. It’s really just something I half made up when I heard about a dish called “black beans and corn cakes”. They are an excellent combination and made it into our regular rotation.
Here is what I did:
- 1tsp cumin seeds
- pinch of hing
- 3 green chilies
- 2 cloves garlic chopped
- 1 red onion chopped
- 1 green pepper choppe
- 2 tomatoes chopped
- 1/4tsp turmeric
- 1 tsp chili powder
- 1tsp cumin powder
- 2 tsp coriander powder
- salt, pepper
- 2c cooked black beans
- 2tbs sundried tomato paste (optional- had some and decided to use it today)
- squeeze of lemon
- coriander leaves
Heat a pan, add oil. When its hot add in the cumin seeds, then the hing, then green chillies and garlic. Then add the red onion and saute it well. Stir in the green pepper for a minute, then add the tomatoes and salt. Cover until softened and mash. Add in all the spices then the black beans. Stir until they are well coated with the spice/tomato mixture. Add the sundried tomato paste and a cup or so of water. Cover and cook until it comes together (you may need more water). Remove from the heat. Squeeze the lemon juice and top with chopped cilantro/coriander.
Serve with rice, quinoa, or corn cakes– recipe coming up next!
This is my submission to My Legume Love Affair hosted this month by Lisa of food and spice and created by Susan of well seasoned cook.
Also, submitting this to Meatless Mondays at My Sweet and Savory.
This is sort of a cheat sambhar. The cheat part is the dal. Toor dal is traditionally used, but it does take more time to cook. So today I have used masoor dal(*you could also use moong dal)000000. The flavor is a little different, but still tasty. This particular sambhar goes especially well with idli, but also good with rice.
This is enough for 2-3 people… you could make a bigger batch if you prefer.
- 1/3c dal rinsed
- 1 1/3c water
- pinch of turmeric
- 1 red potato chopped
- handful of green beans chopped
- 1 carrot chopped
- half red onion chopped
- 1/2t mustard seeds
- methi seeds
- 2 roma tomatoes
- 1t sambhar powder
- 1t coriander powder
- 1/2t red chili powder (or less)
- tamarind (1Tbs size soaked in water)
Wash the dal and add to the pressure cooker with water, turmeric, and the veggies up to and including onion. Pressure cook for 2 whistles. This can also be done in a regular pot for about 20 minutes since masoor dal cooks fairly quick.
Once it whistles, remove the pan from the heat and wait for the pressure to release. In the meantime, heat a pan and add a couple teaspoons oil. I often use coconut oil for health reasons and I think the flavor goes well with Indian food. Add mustard seeds once the oil is hot and they should start popping almost immediately. Add a pinch of hing and the methi (fenugreek) seeds. Then add the chopped tomatoes and salt. Cover the pan for a few minutes and the tomato will become very soft. At this point, mash the tomatoes in the pan then add the masala powders. It will form a paste like consistency and you will see oil at the sides of the paste. That’s exactly what you want. Now, add the tomato mixture to the dal and bring it back to a boil. Squish and squeeze the tamarind pulp into the water and strain. Add to dal. You will probably need to add another cup or so of water at this point (I use the water to rinse out the tomato pan, so I don’t lose any of that yumminess). Boil the sambhar (more like a simmer) for about 10 minutes to cook the tamarind, then turn off the heat. Let it sit for some time so the flavors blend before serving (if you can wait!).
These were really yummy with chai or great as an afternoon snack. Even better, this would be nice to serve to guests when you want to make something hot and tasty. Got the basic recipe from Ina Garten but added my own ingredients. I halved her recipe and it still made 12!
- 1/2c arborio rice
- 1/4c Greek yogurt (or strained yogurt)
- 1 egg
- 3-4 spring onions chopped finely
- 1/2-3/4c shredded pepper jack cheese
- (I added abt 1TBS of grated parm that I had leftover from something else- optional)
- chopped cilantro
- minced green chilies to taste (I used 3)
- black pepper
- salt if needed
- panko bread crumbs (or whatever kind you have)
- coconut oil for cooking (Ina uses olive oil)
- [the apples are not used in this dish, they are just watching]
In a 2qt pot bring water to a boil (lots of water, at least half full- you will drain the rice anyway). Once boiling add salt and the rice. Cook, stirring occasionally, for 15 mins or until the rice is quite soft. Drain and rinse with cold water to cool. Continue to drain while you assemble the rest of the stuff.
In a bowl, beat the egg then add the other ingredients (except bread crumbs). Add in cooled rice and mix well.
**READ THIS BEFORE YOU BEGIN** You need to refrigerate this mixture (covered) for at least 2 hours or overnight. Oops. I didn’t read that. And I have hungry bellies waiting. I only refrigerated mine about 10 minutes but they would’ve been easier to work with if firm. Oh well, still delish!
Form into patties and coat with the breadcrumbs. I wanted to photograph this step, but I forgot. Forgive me? Coat the bottom of your heated skillet with oil and fry in batches of 4-5, flipping when browned. These are deliciously crunch on the outside (I love crunch) and creamy on the inside!! Heaven.
Ina says these keep warm in a 250 oven for 30 minutes. We had them as is, but they would be good with mint or chilli chutney too.
A more traditional Italian version here.