“Spicy Foxtail Millet (Navane) Vangi Bhaat” … Millet are considered to be healthy, tried out vangi (brinjal) bhaat with foxtail millet … must say it tastes good … so try adding on millets sometimes to your daily diet and enjoy health benefits …. Yumz .....
** There are many types of millet though I used to use only Nachani and Varai, my friends always urged me to try them out as they were considered good for health. I am not an health expert to advice anyone on its usage as I myself have just started using them. I have brought a few of them in small quantities to try them out and this time I tried preparing Vangi Bhaat with foxtail millet. Though taste wise it did differ as we are used to preparing with rice, I must say it is interesting to try them out if they really are healthy. I have yet to learn to get the right cooking consistency for millets as the addition of water is something one has to keep a keen observation on. I will not add in anything more about millets as you can check up on the same through better sources. Will be including the recipe for Vangi Bhaat which turned out delicious. Just keep it spicier as millets are really bland in taste.
** Vangi as you all know is brinjal, though we south Indians usually use the green brinjal variety on larger scale, you can use any brinjal, big or small depending on its availability in your vicinity. You can even include some other veggies along with the same if desired, they really taste good. I am sharing a link to the preparation of vangi bhaat with the addition of ground masala which is my method of preparing always. But today I have used masala powders instead of ground masala for a change. This one is faster and easier method where I just mix and match some powders randomly and add on to the dish and trust me it turns awesome. I have added on a few tomatoes, however you can even use tamarind instead of them as per the original method.
** As per wikipedia information … Foxtail millet also know as Italian millet in English is called in Kannada as(navane) or (navanakki), in Telugu (korralu or korra); in Hindi it is (Kangni), Marathi: kang or rala, in Tamil: (thinai), kavalai, or kambankorai; nuvanam (millet flour). The gruel made from millet, the staple of Ancient Tamils, is called kali, moddak kali, kuul, or sangati.
** Caution : If you are new to millets, introduce them slowly little by little in your diet as it is believed to be difficult in digestion. Ragi / finger millet however is considered to be safe and rich in calcium and can be had in limits almost everyday.
** Here is the simple Method of preparing “Spicy Foxtail Millet (Navane) Vangi Bhaat” ... My Style using simple powders available in our kitchen ....
** Cut 1 large sized brinjal into 1” cubed pieces and put them in water, you should have about 5-6 cups of the same. I used green brinjal, you can use any.
** Wash, wipe dry and cut 2 tomatoes also into 1” cubed pieces and keep them ready aside.
** Wash and soak 2 cups of foxtail millet for 10-15 mins. Strain, wash and put it in a pressure cooker pan with 5 cups of water and cook on medium flame to 2 whistles. Lower the heat to minimum and cook for another five minutes, raise the heat and cook to another whistle and then remove from fire.
** Keep this aside to cool, when you are able to open the lid, do so and allow the cooked foxtail millet to cool for about 5 minutes. With a fork slightly separate the cooked millet gently and keep this ready aside.
** Add 1 tsp of oil / ghee in a thick bottomed kadai / pan and when hot enough, lower the heat and add in 1 tsp of mustard seeds, when they begin to splutter add in 10-12 curry leaves and fry well. Add in the brinjal pieces and mix well, sprinkle some water if necessary and cover with a tight and cook on low heat till the brinjals are 70% cooked. Add in the tomatoes and mix well, cover and continue to cook.
** Meanwhile heat 2 tblsp of oil/ghee in a small pan, when hot add in 1 tblsp of ginger paste and fry for a minute. Now add 2 tblsp of kashmiri red chilly powder, ¼ tsp of haldi powder, 1 tblsp coriander powder, 1 tsp of jeera powder, 1 tsp of fennel powder, 1 tblsp of garam masala powder fry for a minute. Add this to the kadai in which the brinjal and tomatoes are being cooked and mix well. Add salt to taste, cover and let cook on slow heat for 2-3 minutes.
** Finally add in the cooked foxtail millet little by little taking care to mix it all as you proceed till all the cooked millet is added. The mixture should be well mixed. Take care to see that you mix gently and do not mash the brinjal or tomatoes. It is important to retain them in pieces and not mashed, so do not overcook the same in the first place. Cover with lid and allow to cook / heat well on low heat for a good 10 minutes. Ganish with finely chopped coriander leaves. (I did not have so I left that out).
** “Spicy Foxtail Millet (Navane) Vangi Bhaat” is done and ready to be served. Serve this hot with plain curds or raita. You can serve this with any salad or saar too. Tastes awesome with kokum kadhi. Try this out and enjoy with your family and friends. The taste may differ slightly from the one’s prepared with rice and one has to adapt to it slowly as millets are somewhat bland. So do keep the spice level slightly higher than for the normal ones prepared with rice. It is believed to be healthier, so do introduce the same at least some time into your diet.
** Give below is the link to the Vangi Bhaat prepared using rice, you can check up on the same and use that recipe here too. I have not added onion and garlic here as it was Shravana Masa and being Tuesday, we prefer not to indulge in the same. But it did taste awesome and if onions and garlic is added on it will definitely taste much delicious. Check the link below for the recipe …
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