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Monday, 21 May 2012
Potato Vangi Baath
Usually the chief ingredient of vangi baath is brinjal but my potato loving husband makes it by substituting potatoes for brinjal. Despite being an aubergine lover, I hate to admit that vangi baath with potatoes tastes much better than the traditional one. It has gone down well with family and friends. It is good own its own or you could have it with pickle or yoghurt.
Frozen mixed vegetable-2 cups
Tamarind extract-small lemon size ball
MTR Vangi baath powder-2 tbsp
Tadka-oil, 1 tsp mustard seeds, 1 tbsp cashew, 4 whole red chillis
leftover rice( from 1 cups of raw rice)
1. In little oil, add mustard seeds, whole red chillis and when they splutter add cashew.
2.Now add the potato and saute till its almost cooked. Then add the frozen mixed vegetables. saute tillits cooked.
3. Add the vangi baath powder and salt. Mix for a minute.
4. Add the tamarind extract and wait till it boils.
5. Add the cooked rice and mix it all well.
Serve it hot.