Quinoa Vangibhath

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Simmer 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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  • 2 cups - Quinoa
  • 2 cups - Eggplants (cubed)
  • 1/4 cup - Tamarind juice
  • 1 tbsp - Sesame seeds
  • 1/2 tsp - Fenugreek seeds
  • 1.5 tbsp - Oil
  • 1/2 tsp - Mustard seeds
  • 1 tsp - Channa dal
  • 1 tsp - Urad dal
  • 2 - Dry red chillies
  • 10 - Cashew nut pieces
  • Salt - to taste
  • Vangi bhath powder:
  • 1/4 cup - Grated coconut
  • 1 tbsp - Coriander seeds
  • 1 tbsp - Channa dal
  • 1 tbsp - Urad dal
  • 2 - Dry red chillies
  • 1/2 tsp - Asafoetida powder

How to Make Quinoa Vangibhath

  • Cook the quinoa with 4 cups of water in a vessel until they get well coated. Keep aside and let them cool.
  • Dry roast all the ingredients given for the vangi bhath powder and grind them into a fine powder. Keep aside.
  • Heat the oil and fry the eggplants after adding salt until the eggplants get cooked. Keep aside.
  • Heat a tsp of oil and add the mustard seeds, urad dal, channa dal, fenugreek seeds, sesame seeds, curry leaves, red chillies and cashew nuts. Once they get well fried, add the tamarind juice and cook until it gets thick.
  • Add the ground spice powder now and keep in simmer until the oil gets separated.
  • Add the already cooked eggplant cubes, salt and cook until the eggplants are tender. Put off the stove.
  • Mix the cooked quinoa gently and adjust the salt if needed.
  • Enjoy with potato chips, fries or with eggs.
  • Recipe courtesy: Priya Easy N Tasty Recipe