Vangi means eggplant and bhath means rice and so this recipe calls for the eggplant to be sauteed in spices and this fusion gives rise to a spicy-tangy flavour. Definitely a must try and I assure you, you will not be disappointed, especially if you like eggplant. Enjoy :)
1 eggplant chopped into 1 inch pieces
1 marble sized ball of tamarind pulp
1 tsp urad dal
1 tsp channa dal
1 tsp mustard seeds
2 tbsps oil
1 cup cooked rice
1 sprig curry leaves
Salt to taste
1 tbsp coriander seeds
1/2 inch stick of cinnamon
5-6 dried red chillies
3 tsp channa dal or bengal gram
2 tsp urad dal
1 tbsp grated coconut
1 tsp cumin seeds
2 tsp sesame seeds
1/4 tsp methi seeds
pinch of hing or asafoetida powder
Method for Powder:
1. Heat a sauce pan and dry roast red chillies till light brown and remove.
2. Dry roast coriander seeds, cinnamon,cloves, channa dal, urad dal, cumin seeds. methi seeds.
3. Grind all the ingredients together and keep aside for later.
Method for Vangibhath:
1. Heat a low-based pan on medium heat and add oil.
2. Add mustard seeds and when they splutter add urad dal and channa dal.
3. Saute till light brown and add the curry leaves.
4. Add chopped eggplant.
5. Saute until the eggplant is cooked.
6. Add 2-3 tbsps of the ground powder and mix.
7. Add the tamarind pulp and mix.
8. Add the cooked rice and mix well.
9. Add salt and dried coconut and mix well.
10. Taste and add more vangibhath powder or salt if necessary and serve hot.
P.S. An easier and quicker option is to purchase ready made MTR Vangibhath powder and use that when cooking.