If you are a regular reader of this blog, you will know that I love using Foxtail Millet as a substitute to white polished rice. It is also good replacement for couscous in Mediterranean dishes. It’s so good to use local ingredients in global cuisines.
All millets are naturally gluten free and rich in antioxidants. Foxtail millet is said to have a favourable effect in managing diabetes and reducing cholesterol.
Vaangi Bhath / Vangi bhaat / vangi baath or simply put, eggplant rice / brinjal rice, was not one of my favourite dishes for the longest time. This recipe exists in both Karnataka and Maharashtrian cuisine, but with a slight difference in the spices used to make the powder.
I recall the time I fell in love with this dish. It was in one of the several lunches served during my cousin’s wedding in Mysore. The caterer had made a brilliant version of the dish, redolent of freshly ground spices with a golden hue from the turmeric and succulent pieces of well cooked tender brinjals.
There is nothing more off putting for me that pieces of half cooked eggplant in a dish, so I’ll overcook them if I must, but no raw brinjal for me please!
Here I’ve tried making Vangi Bhath using my favourite grain, foxtail millet and Pure and Sure’s Organic Vangi Bhath spice powder. For a weekend lunch, this was paired with a cucumber salad and pumpkin raita. The crunchy peanuts as a part of tempering are a must and you can also garnish with some fresh coconut.
Foxtail Millet is known as Navane in Kannada, Thinai in Tamil, Kang / rala in Marathi and Korra in Telugu.