Vangi Bhath
- Vallabhaneni Lakshmi
Preparation Time: | 30 minutes |  |
Cooking Time: | 30 minutes |
Serving Size: | 1 |
Serves: | 4 |
Cooking Type: | Saute |
IngredientsRice, 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 |
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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