Oats and Aubergine – Savoury Porridge/Vangibath
To someone who has never tried making or eating savory oats, they might sound a little strange. Usually, when we think of oatmeal or porridge, we see sweet fruits and spices folded into the creamy grains. But, believe me, savory oats hit a spot of filling satisfaction that sometimes the sweeter can’t really give. I love to incorporate veggies into mine to bring it full circle.
This dish is similar to Vangibath, south Indian breakfast dish.
Including oats in your dialy diet is essential for overall good health. It helps in healthy weight management, reducing cholesterol and reduces the risk of heart disease
Cooking time: 20-25 minutes
Preparation time: 15 minutes
- Chopped onion-1medium
- Cubed eggplants-1cup
- Tamarind pulp-2tbsp
- Cumin seeds-1tsp
- Mustard seeds-1tsp
- Curry leaves-8-10
- Salt – to taste
For Masala powder:
- Unsalted roasted peanuts-2tbsp (I used with skin)
- Red chillies-3
- Fennel seeds-1tsp
- Urad dal/split black gram -1tbsp
- Cinnamon-1 stick
- Pepper corns-6
- Curry leaves-8-10
- Roasted cashwes/peanuts
- Chopped fresh cilantro/coriander
For masala powder:
- Dry roast urad dal, red chillies, clove, cinnamon, pepper corns for 2-3 minutes on a medium low flame, allow it to cool .
- Once cool place the roasted ingredients with peanuts, curry leaves in a food processor/blender and ground to a fine powder and set aside.
- Dry roast oats in a pan on a medium flame for 2-3 minutes while stirring often to avoid them from burning. Once done turn off the flame and set aside.
- Heat oil in a pan add mustard seeds, as it splutters add cumin seeds, curry leaves, onion and saute for a minute or two or until translucent.
- Add auberging/eggplant , tamarind pulp, salt and saute for 4-5minutes/until tender.
- Now add 2cups of water and bring it to boil on a medium heat.
- As the water comes to boil add roasted oats, lower the flame and stir the oats every minute or so, as they tend to burn the bottom.
- And cook together for 4-5 minutes (adjust the consistency as per the taste) as the oats will soak the moisture up for the perfect texture.
- Now finally stir in the ground spice powder 1-2tbsp (or as per the spice preferred) .
- Turn off the flame, garnish with chopped cilantro/coriander and serve warm.
- Spices and the consistency can be personalised as per the taste.
- Green peas/bell peppers or any veggies of choice can be included as a variation
Posted on November 24, 2015, in Breakfast, Indian, International and tagged Aubergine recipes, Chitras healthy kitchen, drchdietfood, easy healthy breakfast ideas, Eggplant, Indian oats recipes, Indian recipe, oats, oats breakfast recipes, Oats Vangibath, savoury oats porridge. Bookmark the permalink. 54 Comments.