Vanghi Baat

Ingredients:

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

Method:

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.

Done!

Serve with Papad, Raita and pickles.