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VANGI BHATH
INGREDIENTS
|
Rice |
500 gms |
Asafoetida |
2 tsp |
|
Aubergine |
30 gms |
Coriander
seed |
50 ms |
|
Split Black
Gram |
115 gms |
Cumin seed |
½ tsp |
|
Split
Bengal gram |
115 gms |
Salt |
To taste |
|
Chilli
powder |
2 tsp |
Tamarind |
30 gm |
|
Turmeric |
A pinch
|
Oil |
50 ml |
|
Mustered
seed |
2 tsp |
|
|
METHOD
-
Wash, clean and cook rice.
-
Roast the split black and Bengal gram, chilli powder, Turmeric, mustard,
Asafetida, coriander seeds, pepper and cumin and powder them.
-
Make a thick extraction of tamarind.
-
Wash and cut brinjals into halves.
-
Heat fat add brinjals, powdered spices and fry well.
-
Add the Turmeric extract and salt and simmer.
-
Add the curry to the lice.
-
Min well and serve hot.
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