Rajma Vangibath

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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