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Vangibhath (Brinjal Rice)
Vangibhath (Brinjal Rice)

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The ingredients needed to make Vangibhath (Brinjal Rice):
  1. Prepare 1 tbsp Gingelly oil
  2. Prepare 1 Bowl Cooked rice
  3. Take 3/4 tsp Mustard seeds
  4. Prepare 1/2 tsp Urad dal
  5. Provide 1 Dried red chilli
  6. Get 1 Slit Green chilli
  7. You need 10 Curry leaves
  8. Provide 1/2 tsp Turmeric powder
  9. Use 250 gm Brinjal cut into pieces
  10. Get 2 tbsp Peanuts
  11. Use 1/4 cup Tamarind extract
  12. Get 2 tbsp Vangibhath powder
  13. Use 1/4 tsp Jaggery
  14. Prepare As needed Salt
  15. Use To garnish Coriander
  16. Get Vangibhath powder:
  17. You need 1 tsp Gingelly oil
  18. Get 3 Kashmiri red chilli
  19. Take 1 tsp Urad dal
  20. Take 1 tsp Chana dal
  21. Use 1/4 tsp Methi seeds
  22. Provide 1 tsp Coriander seeds
  23. Take 3/4 tsp Poppy seeds
  24. Take 1/2 tsp Sesame seeds
  25. Get 1 inch Cinnamon
  26. Prepare 3 Cardamom
  27. Prepare 3 Cloves
  28. Use 1 tbsp desiccated Coconut
Instructions to make Vangibhath (Brinjal Rice):
  1. Prepare the vangibhath powder. Heat oil in kadai add kashmiri chilli. Once puffed up remove and keep aside. In same oil add urad da, channa dal, methi seeds. Saute once done keep this aside.
  2. In remaining oil saute coriander seeds and remove and keep it with dal. Now saute poppy seeds, sesame seeds and remove it. Finally add cinnamon, cardamom, clove. Saute a bit and keep this also with dal.
  3. Now saute desiccated coconut little bit and remove this. Now cool down this and grind to powder. Keep this aside.
  4. Cook the rice and let it cool down. Heat oil in kadai add 3 tbsp of gingelly oil. Once oil hot add mustard seeds, Urad dal. Once seeds crackled add dried red chilli, green chilli.
  5. Now add curry leaves, peanut, turmeric. Saute unti peanut roasted nicely. - - Now add the brinjal pieces, saute for couple of minutes. Pour the tamarind extract, vangibhath powder, salt, close with lid and let it boil. Cook until tamarind water observes.
  6. Add the cooked rice and mix nicely,. Check the salt, garnish with coriander leaves and serve hot with papad.

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