Tuesday, April 2, 2019

Spicy Varai (Indian Barnyard)~Vangi~Tomato BHath.


"Spicy Varai~Vangi~Tomato BHath served with plain chilled curds" ... My simple Ekadashi Upwas No Onion-No Garlic dish of the day prepared out of Varai/Barnyard Millet/Sama ke chawal/Samo/Moraiyo/Bhagar ... I relished this with just plain chilled curds ... पेट भी खुश ... हम भी खुश ... बस ज़िन्दगी में और क्या चाहिए .....

** Spicy Vangi Bhath is a very common dish prepared almost in every home in the southern parts on India. There are many ways of preparing this awesome spicy dish adding on different veggies or preparing the same with lapsi, varai or other millets too. I have already posted a few varieties in my Blog before and you can just use the search option for the same. My hubby loves vangi bhaat and I prepare it many a times specially when I am in a hurry or if I have to go on official work outdoors. This is dish that can be relished just as it is with plain curds which is always available in my home. There is no need of preparing any accompaniment to this dish as it includes veggies and is spicy too, so it makes your work that much more easier. Millet are considered to be healthy and I have prepared and posted many dishes be it spiced bhaats or Idly before. Varai and Nachani were only the two millets used frequents in our family and it is only now that I have begun to use the others, though a few other I did use but in the form of flour, like bajra and jwari. 

** Vangi is a hindi / marathi word for the vegetable brinjal in English and that which is called vaingana in Konkani. Brinjals that are available in green and purple colour are in small, medium and large sizes. You can use any one for this dish. I have used the light purple variety here that is available largely in Mumbai. Do be careful about the purchase of brinjal as many a time they have worms hidden in them which are not visible at all. So slicing them into two solves the problem of worms. Once you cut the brinjal, put the pieces in water to avoid them turning blackish. Soaking in water arrests the change in colour. I have also added on tomato for tangy taste to this dish and it tastes really great. Great to be served at dinner time when you come home tired and do not want to get burdened with preparation of a full meal. Try this simple dish and enjoy with your family and friends, it is very tasty and will definitely be loved by all. You can even prepare this and carry it in your lunch box, sharing and enjoying the meal with your friends. 


** Here is my simple method of preparing "Spicy Varai~Vangi~Tomato BHath” … My Style … 

** Wash 2 cups of varai (Barnyard Millet/Sama ke chawal/Samo/Moraiyo/Bhagar) in water, drain well and put it in pressure cooker pan with 4 cups of water, ½ tsp haldi (turmeric) powder, 1 tsp red chilly powder, Salt to taste and 1 large tablsp of melted ghee, give it mix, cover with the lid and cook on medium flame to two whistles. Leave it aside to cool and let the pressure drop on its own. 

** Once you are able to open the lid do so and allow to cool the cooked varai for 5 minutes. Then gently with a large fork loosen the varai slightly and keep it ready aside. Do not try to mix it too much when hot as it will sort of get mashed. When it is slightly cooled it retains shape well, so be careful and do the needful. 

** Cut 4-5 medium sized purple brinjal into 4 or 6 pieces depending upon the size of the brinjal. You should cut the brinjal into say about 1” cube pieces. Put them immediately in water to avoid getting discolored. 

** Heat 2 tblsp ghee + 3 tblsp of oil in a thick bottomed pan, when hot lower the heat and add in a handful of cashew nut pieces and fry till they turn slightly golden, remove and keep it aside in a plate to be added on later. Now in the same kadai add in a few curry leaves followed by 1 tblsp of chilly powder, 2 tblsp sambar powder, 1 tsp coriander powder, ½ tsp of jeera powder, ½ tsp of fennel powder, 1 tblsp of goda masala or garam masala powder and fry for a minute. 

** Now add in the tomato pieces and mix well fry for a minute. Now add in half a glass of hot water and bring to boil on high heat. Then lower the heat and cover and cook tomatoes till half done. Once the tomatoes are half cooked, add in salt to taste and mix well. Do not add in more salt as we have already added a little bit to the varai while cooking. Finally add in the brinjal pieces and mix well. 

** Check the water content in the kadai and add in only if necessary for the brinjals to get cooked. Do not add in too much water as varai is already cooked. Cover with a tight lid and cook on low heat till the brinjals are almost cooked. Keep mixing them frequently to get evenly cooked. 

** Now add in cooked varai and mix well taking care not to mash the vegetable. Cover and cook in its own steam for 5-7 minutes or till well heated and done. Add in a handful of finely chopped coriander leaves and the fried cashew nuts and remove from fire. Keep it aside covered tightly for another 5 minutes and it is ready to be served. 


** "Spicy Varai~Vangi~Tomato BHath” is done and ready to be served. You can serve this with any simply dish like raita, kadhi, tambuli, dal etc. However, personally, I love this dish with simple plain curds or with kokum kadhi. You can relish the same with any side dish of your choice too. This is a dish that tastes best when prepared spicy as varai on its own is slightly bland unlike rice, so I have increased the spice level, you may retain the same or increase or decrease as per your choice. Do try it out and enjoy with your family and friends. 

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. 

** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….

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