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Food Vangi Bhath
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Preparation Time: |
30 minutes |
 |
|
Cooking Time: |
30 minutes |
|
Serving Size: |
1 |
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Serves: |
4 |
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Cooking Type: |
Saute | Ingredients
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Rice, Basmati |
500 |
grams |
Cooked and ready |
|
Oil |
100 |
ml |
Heat |
|
Ghee |
100 |
ml |
|
|
Mustard Seed |
1 |
table spoon |
|
|
Channa Dal |
1 |
table spoon |
|
|
Cashew nuts |
100 |
grams |
|
Garlic |
20 |
grams |
1 whole |
|
Curry leaves |
5 |
grams |
|
|
Green Eggplant |
250 |
grams |
1 inch long cut pieces |
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Tamarind Paste |
40 |
grams |
|
|
Jaggery |
10 |
grams |
|
|
Coconut |
4 |
table spoon |
Grated |
|
Turmeric Powder |
1/2 |
table spoon |
|
|
Salt |
1 |
table spoon |
To taste |
|
Vangi bath powder |
50 |
grams |
(5 table spoons) To Taste | Preparation
- Sautee Mustard seed, channa dal, cashew nuts, garlic, curry leaves in preheated oil and add ghee.
- Add pieces of eggplant and fry well.
- Add tamarind paste, jaggery, coconut, turmeric powder and salt. Cook till eggplant pieces turn soft.
- Add Vangi bhath powder and mix all ingredients together.
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