Vangi bath / kathrikaai sadham / eggplant rice can be made in a jiffy with this handy powder. This powder is very easy to prepare and can be stored in refrigerator for 15 days. I always prefer homemade spice powders as they are fresher and more authentic to store bought ready mix powders. Let's see how to make vangi bath podi.
Ingredients:
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Coriander seeds - 3 tbsp
Cinnamon sticks - 4 small pieces
Cloves - 4
Guntur red chillies - 8
Byadagi red chillies - 4 (optional)
Method:
Heat oil in a pan, add all the ingredients and roast until they turn golden brown.
Allow the mixture to cool. Grind them in a mixie to a coarse powder. Store it in an air tight container.
Note:
Instead of byadagi red chillies, you can use kashmere red chillies.
Ingredients:
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Coriander seeds - 3 tbsp
Cinnamon sticks - 4 small pieces
Cloves - 4
Guntur red chillies - 8
Byadagi red chillies - 4 (optional)
Method:
Heat oil in a pan, add all the ingredients and roast until they turn golden brown.
Allow the mixture to cool. Grind them in a mixie to a coarse powder. Store it in an air tight container.
Note:
Instead of byadagi red chillies, you can use kashmere red chillies.
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