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

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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