Ingredients

• 2 cups - cooked rice
• 3 - eggplants
• 1 - capsicum
• 1/2 cup - green peas
• 1 strand - curry leaves
• 4 tbsp - vegetable oil
• 1/2 tsp - channa dal
• 1/2 tsp - urad dal
• 1/2 tsp - mustard
• 1/2 tsp - jeera
• a pinch - turmeric
• 3 tbsp - tamarind juice
• salt
• a pinch - sugar
• To make vangibhath powder: 3 Tbsp - channa dal
• 1 Tbsp - urad dal
• 3/4 tbsp - coriander seeds
• 6 or 7 - red chillies
• A pinch - asafoetida
• 3 tbsp - grated dry coconut

How to Make Vangi bhath

• Heat oil in a kadai. Add mustard seeds and jeera seeds and allow it to splutter.
• Add channa dal and urad dal and wait till they turn golden brown.
• Add curry leaves, a pinch of turmeric, chopped eggplants, capsicum and allow them to heat in oil for a minute or two. Then add salt accordingly.
• You could add a pinch of sugar if you want to.
• When the vegetables are half done, add the tamarind juice or paste and allow the vegetables to be done completely.
• When all the moisture of the tamarind juice is done, add the vangibhath powder and mix properly. Add the green peas now.
• Add the rice and mix it properly.