Sabudana Vangi Bath

Vangi Bath is a very popular rice dish in Karnata. There are special green long brinjals which are specifically used for this dish. I had some soaked sabudana and a few purple brinjals when I tried out this dish. With the addition of peanut powder, it is an excellent one pot dish with vegetables and proteins. Served with a bowl of curd or a raitha it is a tasty variation of the traditional vangi bath.

Ingredients for 2 medium servings

• 1/2 cup sabudana medium sized
• 2 tbsp peanuts
• 2 green chili/hari mirch, chopped
• 8-10 small purple brinjals
• 1/4 tsp cumin/jeera
• 1/4 tsp mustard seeds
• 1/2 to 1 tsp sugar or as required
• 1 tablespoon vangi bath powder
• 1 tablespoon oil
• 1/4 tsp salt or more

Method:

1. Wash the sabudana and leave them in a little bit of water overnight or for 3-5 hours. There should be just enough water for them to swell.
2. Next day fluff the sabudana very well and keep aside in a bowl.
3. In a pan dry roast the peanuts till slightly browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
4. mix the coarsely powdered peanuts, salt and sugar with the sabudana.
5. Heat oil in a thick bottom pan. fry the cumin and mustard seeds first till they crackle and get browned.
6. Add the curry leaves and green chilies and the sliced brinjal. Cook covered on medium heat until the brinjal is cooked - about 5 minutes. 
7. Add the vangi bath powder and let it fry for about a minute.
8. Add the sabudana and mix into everything together.
9. Cover and cook on low flame for 5 minutes. Mix them up again and leave them on for another five minutes or until the sabudana become translucent.
10. Garnish with corriander leaves and serve. 
11. If packing for a lunch box - allow it to slightly cool with the lid on and pack up when warm. Do not let the sabudana exposed to air  which will turn them hard.

Serve or pack with a bowl of curd for a yummy lunch.