Cooked Fluffy Rice – 1 bowl
Brinjal – 300 grams
Mustard Seed (Rai) – ½ tsp
Oil – 3 tbsp
Black Gram (splitted)/ Urad Dal – 1 tsp
Bengal Gram (Chenna) – 1 tsp
Pea Nuts (Ground Nuts) – 2 tbsp
Red chili – 2 Nos (Broken)
Curry Leaves – 1 strand
Tomato Paste – ½ tsp
Tamarind Paste- ½ tsp
Gud (Jaggery) or Sugar- ½ tsp
Coriander Leaves (chopped) – 2 tbsp
Vanghi Bhat Powder- 2½ to 3 tbsp
Water – ¾ cup
Salt – to taste
Wash and clean the Brinjal. Cut off the stem and discard. Cut the Brinjal lengthwise.
Heat 2 tbsp of oil in a pan. Add Mustard Seed.When it crackles, add skinned black gram (Urad Dal).
When it tends to turn brown, add red chili, peanuts and curry leaves.
When the peanuts are fried, add the Brinjal and sauté for 5 minutes.
Add water, tamarind paste, jaggery or Sugar, mix well.
Cover and cook for 5 minutes till the Brinjal become soft. Add Vanghi Bhat Powder (Add salt if necessary since the Vanghi Bhat Powder has salt in it already).
Recipe for vanghi bhat powder: http://www.tastydelightz.com/2017/01/01/vanghi-baat-powder/
Add 1 tbsp of oil. Mix well.
Cover and cook for 2 more minutes. Take off from the stove.
Add rice and coriander leaves and mix well.
Serve with Papad, Raita and pickles.