Vangi bhath

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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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.

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