Semolina Vangi Bhath

Recipe by
Total Time:
15-30 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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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.

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