Masala rice with Broad beans and Vangibath powder

I saw this recipe for Vangibath at Jeyashri's Kitchen.  But refrained from making it all this while because V does not eat brinjal.  But I had a few beans - Chikudukaya, Avarikay left from a curry and I thought I would adapt the recipe.  Logically it cannot be Vangibath  - since Vangi means Brinjal in marathi and Bath means Rice - but it does not matter.  The rice tasted good and I think it could be made with most kind of vegetables.  Especially if you have something that is too little to make a curry, it can be turned into a Vangiless bath!

Vangibath Powder:

Coriander seeds (Dhania) 1 ½ tbsp

Red chilies – 4 nos

Channa  dhal – 1 tbsp

Sesame seeds – 1 tsp

Clove – 1

Dry roast all the ingredients, cool and grind to a fine powder.  These can be made in larger quantities and stored for use.

Preparation of Rice

Rice – 1 cup – for better flavor use Basmati rice

Cook with just enough water to ensure that the rice is not mushy and the grains are separate

Spread in a plate and allow to cool

And the Beans

Flat beans (Chikudukai-Averakai) – 100 gms – cut to ½” pieces

Onion – 1

Mustard seeds – 1 tsp

Curry leaves – few

Urad dal – 1 tsp

Vangibath powder – 2-3 tbsp

Salt to taste

Peanuts – 20 gms – roast in little oil and keep aside

Heat oil.

Add mustard, urad dal – when the mustard splutters add curry leaves, hing.

And then the chopped onion

Followed by the beans

Sauté till the beans are tender

Add the vangibath powder

And salt

Mix well.

Take off the heat

And the final product

Add to rice and gently mix till well blended. 

Add the peanuts.

Enjoy with raitha and some fried papads.