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Total Time:
20 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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  • 3 - Egg plants
  • 2 - medium-sized onions
  • 2 - medium-sized tomatoes
  • 1 cup - boiled green peas
  • 1 - big, green capsicum
  • 2 tbsp - tamarind juice
  • 3 tbsp - Vangibath powder (available in all Indian grocery stores. MTR brand preferred)
  • 1/2 cup - grated dry coconut (Kobbari)
  • Salt to taste

How to Make Vangibath

  • Cut all the vegetables.
  • Heat the oil in a pan and add onions.
  • Saute the onions till light brown, add tomatoes and vegetables.
  • Cook vegetables in the oil and add salt to it.
  • Once the vegetables are cooked, add tamarind juice and stir for 1 minute.
  • Add vangibath powder and stir.
  • Cover the pan and cook for 2 minutes.
  • Finally, add the grated dry coconut and stir.
  • Mix this with rice and serve.