Name: Vaangi Bhath/ recipe by Rekha Unni at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: For Masala; 1 teaspoon oil; 1teaspoon urad dal; 3 Kashmiri red chilli; 1 teaspoon chana dal; 1/4 teaspoon fenugreek seeds; 1 teaspoon coriander seeds; 1 inch cinnamon stick; 2 teaspoon dried coconut; 3 cardamom; 3/4 teaspoon poppy seeds; 3 cloves; For Rice:.; 2 cups cooked rice; 18-20 brinjal 1 inch pieces; 4 teaspoon oil; 1 teaspoon mustard seeds; 1/2teaspoon chana dal; 1/2 teaspoon urad dal; 3 teaspoon peanuts; 6 tbsp tamarind extract; 1 very small piece of jaggery; 1 teaspoon salt or as per taste; 2 tbsp chopped coriander leaves; 5-6 curry leaves; 1-2green chilli slit lengthwise; 1 dry red chilli

Ingredients Serving: 3

For Masala
1 teaspoon oil
1teaspoon urad dal
3 Kashmiri red chilli
1 teaspoon chana dal
1/4 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 inch cinnamon stick
2 teaspoon dried coconut
3 cardamom
3/4 teaspoon poppy seeds
3 cloves
For Rice:.
2 cups cooked rice
18-20 brinjal 1 inch pieces
4 teaspoon oil
1 teaspoon mustard seeds
1/2teaspoon chana dal
1/2 teaspoon urad dal
3 teaspoon peanuts
6 tbsp tamarind extract
1 very small piece of jaggery
1 teaspoon salt or as per taste
2 tbsp chopped coriander leaves
5-6 curry leaves
1-2green chilli slit lengthwise
1 dry red chilli

Instructions

in a pan, add one teaspoon oil and fry dry red chili mentioned under masala section till they puff up keep it aside
Add all the remaining ingredients mentioned under masala section roast on medium flame until aromatic allow them to cool completely and trying to fine powder
heat 4 teaspoon oil in a pan
splutter mustard seeds add urad dal chana dal red chilli and curry leaves
Saute until golden brown
add green chili, chopped brinjal and groundnuts.Stir fry until brinjals shrink in size
Add tamarind pulp, salt and jaggery. Mix well
Add 2 tbsp of ground masala. Anything excess store in airtight container for future use
Add turmeric and mix well. Cook until water evaporates
Add cooked rice and gently mix until well coated with masala
Garnish with coriander leaves. Serve hot

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