Vangibath

Name: Vangibath
Total time: 1500 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 15 pcs Brinjal cut into lengthwise; 200 gm Cooked Rice; 2 spn MTR vangibath powder; 1/2 cup Tamarind extract; 1 spn Jaggery; to taste Salt; 1/2 tspn Turmeric powder; as needed Chopped coriander leaves for garnishing; 3 spn Oil; 1/2 spn Mustard seeds; 1/2 spn Urad dal; 1 spn Chana dal; 1 spn Peanuts; as needed Curry leaves few; 1 Splitted green chillies; 1 Chopped onion

Divi Deepu @cook_16749588

My fav rice with combination of raita
#riceisthebest

Divi Deepu @cook_16749588

My fav rice with combination of raita
#riceisthebest

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Ingredients

20-25 min

3 servings

15 pcsBrinjal cut into lengthwise
200 gmCooked Rice
2 spnMTR vangibath powder
1/2 cupTamarind extract
1 spnJaggery
to tasteSalt
1/2 tspnTurmeric powder
as neededChopped coriander leaves for garnishing
For tempering
3 spnOil
1/2 spnMustard seeds
1/2 spnUrad dal
1 spnChana dal
1 spnPeanuts
as neededCurry leaves few
1Splitted green chillies
1Chopped onion

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Steps

20-25 min

1

Heat a pan with oil and add the items one by one under the list of "tempering". Fry for few minutes
2

Then add the brinjals, saute and fry for 5 min
3

Once brinjal is cooked halfly, add tamarind extract, jaggery, salt, MTR vangibath powder and turmeric powder... Mix well
4

Cover a vessel with lid and cook for few min... Once brinjal gravy is comes to thicken add a cooked rice and mix well
5

Garnish with chopped coriander leaves and serve with papad or raita