Proso Millet Vangi Bath
A delicious and healthy twist on the classic Vangi Bath (brinjal rice), made with protein-rich proso millet and fragrant vangi bath masala.
Ingredients:
- 1 cup proso millet, rinsed
- 2 cups water
- 1 medium eggplant (brinjal), diced
- 2 tablespoons cooking oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon urad dal
- 1/4 teaspoon chana dal
- 1 dry red chili
- A pinch of hing (asafoetida powder)
- 1 medium onion, finely chopped
- 2 tablespoons vangi bath masala
- 1 tablespoon tamarind paste
- Salt to taste
- Curry leaves, for garnish
Instructions:
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Cook the millet: In a saucepan, combine the rinsed proso millet with water. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the millet is cooked through and fluffy. Set aside to cool slightly.
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Prepare the vangi masala: Heat oil in a pan over medium heat. Add mustard seeds, urad dal, chana dal, and red chili. Once the mustard seeds splutter, add hing and curry leaves. Sauté for a few seconds until fragrant.
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Add aromatics and eggplant: Add the chopped onion to the pan and sauté until softened and translucent. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until the eggplant is slightly softened.
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Incorporate flavors: Stir in the vangi bath masala and tamarind paste. Season with salt to taste. Cook for another minute or two, allowing the flavors to meld.
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Combine and serve: Finally, add the cooked proso millet to the pan with the vangi masala. Gently fold everything together until well combined. Garnish with fresh curry leaves and serve hot with raita or yogurt.
Tips:
- You can adjust the amount of vangi bath masala according to your spice preference.
- For a richer flavor, you can substitute ghee for cooking oil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.