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Vangibath Pudi
Original price was: ₹73.00.₹69.00Current price is: ₹69.00.
In StockSastry’s Vangibath Pudi: Pounded powder, Authentic to the core, Sastry’s Vangibath Podi is processed diligently and strictly the home way in little quantities…a big no-no to commercial processing and preparation. Sun Drying, roasting and pounding delectably chosen and freshly procured ingredients gives you the authentic flavour. You can sense the fresh aroma of spices. The color and texture tempts your senses for an immediate treat to our recipes…
Description
Ingredients: Red Chillies, Coriander Seeds, Mustard, Black Pepper, Cumin seeds, Fenugreek Seeds, Curry Leaves, Turmeric, Asafoetida.
How to make Authentically Brahmin-Tasty Vangibath:
Serving for Four (One meal) or two people (two meals)
- Chop well washed Brinjal (150gms or 4-5 medium sized round or long brinjals), Carrot, Potato,( 2-3 medium sized) Beans (100gms or 8 nos.) into small 1.5 inch length and 1cm thickness pieces.
- Cut Brinjal pieces has to be soaked in water immediately on cutting it.
- Heat 5-6 Tablespoons of cooking oil in a pan on a low flame. Add 1/2tsp mustard seeds and allow it to splutter. Now add 2 teaspoons of cumin seeds and allow it to turn into light golden brown color, then add Urad dal, allow it to turn into light golden brown color, then add Bengal Gram dal allow it to turn into light golden brown color, add little salt, pinch of turmeric, one pinch of Sastry’s Vangibath podi, add 2-3 small pieces of Red Chillies and sprinkle little/a pinch of special soft Asafeotodia (Hing) for better aroma and taste.
- Add all cut vegetables to the pan including Brinjal (strain out water before adding Brinjal to the Pan. close the pan with a lid and allow it to sauté.
- Now add and spread 3 full scoop tablespoons of Vangibath podi to the cooked vegetables in the pan, mix well evenly keep checking frequently till the time the vegetables are cooked well ,becomes soft and the Vangibath podi gets mixed evenly with the vegetables.
- Mix well and allow it for 10 minutes on low flame , till you get the aroma and mix well so that the Vangibath podi gets well mixed with all the vegetables.
- Check for salt levels and add table salt if required for taste.
- Chop Coriander leaves, curry leaves into tiny pcs using kitchen small scissors and add to the curry mixture.
- Add 3tbspns of fresh grated coconut (optional).
- Mix required quantity of the Vangibath curry mixture to the cooked rice and serve hot.
Additional information
| Weight | 100 g |
|---|
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