Ingredients

• 1.5 cup - semolina
• 1 cup - brinjal, thinly sliced
• 1/2 cup - onion, chopped
• 1/4 cup - grated coconut
• 3 dry red chillies
• 1 tsp - cumin seeds
• 2 tsp - coriander seeds
• 1/2 tsp - turmeric powder
• 1/2 tsp - turmeric powder
• 4 tbsp - Ghee or oil
• 1 tsp - mustard seeds
• 2 tsp - black gram (Urad) Dal
• 2 pieces - cinnamon
• 1/4 tsp - shajeera
• 2 tbsp - peanuts
• 2 tbsp - lime juice
• coriander leaves to garnish
• few curry leaves
• salt to taste
• 2 cloves

How to Make Semolina Vangi Bhath

• Roast all the ingredients from red chillies to coconut.
• Cool and powder coarsely. Mix in the turmeric powder.
• Heat the Ghee or oil in a Kadai. Add mustard.
• When it splutters, add black gram Dal, cloves, cinnamon and shahjeera.
• Fry for few seconds. Add peanuts and fry till brown.
• Add onion and curry leaves. Fry till onion is light brown. Add brinjals. Fry till they are wilted.
• Add 3 and a half cups of water and salt and the prepared powder. Cover and simmer till brinjals are cooked.
• Add the semolina, sprinkling in little by little and stirring all the time, to avoid lumps.
• Cover and cook till done. Mix in the lime juice.
• Serve hot, garnished with coriander leaves.