Ingredients

• 3 cups - rice, cooked
• 2 cups - eggplants, cut in cubes
• 1 cup - red kidney beans, cooked
• 1 tbsp - tamarind paste
• 3 tbsp - MTR vangibath powder
• 2 tbsp - desiccated coconut
• 2 tbsp - oil
• 1/2 tsp - mustard seeds
• 1 tsp - chickpea
• 1 tsp - black gram
• 2 - dry red chillies
• Few Cashewnuts pieces
• Few Curry leaves
• Salt to taste

How to Make Rajma Vangibath

• Heat enough oil, splutter mustard seeds and let fry chickpea, black gram and dry red chillies.
• Now add the cashew nuts and curry leaves and fry until the nuts turn brown.
• To this add eggplants and cook for few minutes.
• Simultaneously add cooked red kidney beans, tamarind paste, vangibath powder, salt and cook in low heat until oil separates.
• Finally add the cooked rice, desiccated coconut and toss everything gently until they blend well.
• Serve hot.
• Recipe courtesy: Priya Easy N Tasty Recipe