BBB | Spinach Soya Bisibelebath and Oats Onion Pakoda - Ver 2!

Bisibelebath(Hot Dal Rice) is a healthy dish, its also very filling. My previous post on this recipe Ver 1 click here. I mostly prepare on every weekend or fornightly and for get togethers. This is a most popular recipe and food liked in my house. 

Ingredients

Rice - 2 cups

Tuvar Dal – 1 cup
Tomato - 1 no
Potato - 1 no

Soya Beans - 1/2 cup

Capsicum - 1 no
Carrot -  few pieces

Brinjal - 4 nos

Beans - 10 nos
Brocolli - few florets
Spinach/Palak - 1 cup chopped

Broad Beans/Avarekkai - 5 nos

Tamarind Water - 2 cups(from a LEMON SIZE)

Spices Cinamon/Pattai – 2 small pieces/ Cardamom/Elakka - 2nos/ Clove/Lavang - 2 nos

Bisibelebath powder - 4 tablespoons (Adjust accordingly)
Curry leaves few

Jaggery a small piece

Salt

Preparation Method
Wash and cut all vegetables.
Soak soya beans overnite in water.
Cook rice, soya bean and dal separately in a pressure cooker.
Steam the veggies for about 15 to 20 mins with little salt and turmeric or 1 whistle.

Heat a deep vessel or a pressure cooker, add 2 tablespoons oil, add a pinch of mustard, add hing, curry leaves, spices, dry red chillies, and saute for 2mins.
Add chopped tomatoes, spinach and saute for few mins.
Add tamarind water and allow it to boil for sometime.
Then add steamed vegetables, bisibelebath powder and allow it to boil.
When pressure is up, mash or whisk the dal, and add this.
Let it boil, slowly keep stirring without mashing the veggies.
Then mash the rice, and slowly add required rice and keep mixing.
Check on salt and add jaggery. Let it boil, keep stirring.
It should be little watery so by the time you eat, it will be just right and soft.
Off the stove.

Garnish with cashews - optional

Serve Hot Bisibelebath with any vegetable curry/Potato chips/Karaboondi or enjoy as it is.

I served it with Crispy Onion Oats Pakoda. Recipe below 

Notes - I usually make it without onion and if you wish please add.

Oats Onion Pakoda

Ingredients
Onion - 4 nos(Sliced lenghtwise)
Rolled Oats - 1/2 cup 
Kadalai Maav/Chickpea flour/Besan -  3 to 4 tablesppons
Rava/Semolina - 2 tablespoons
Red chlli powder -  1/4 tspn (As per your taste)
Curry leaves - few
Salt
Water to sprinkle
Oil for deep frying

Preparation Method
In a wide bowl, put onion, oats, salt and slight mix.
Add all other ingredients and sprinkle little water and mix well. It should be thick. Leave it for few mins.
Heat oil in a kadai/wok, when its hot. slowly spread and drop the batter in oil. Deep fry till brown both sides and take out on tissue to remove excess oil. Allow it to cool and store it in air tight container.

Enjoy it with Bisibelebath/Coffee/Tea time too.

Notes - Do not store, when its warm or hot it will become soggy.

I had previously posted Cabbage Oats Pakoda check here for recipe. This recipe is going to Fast Food not Fat Food by Priya and Uma.

Write to me if you have queries at simplysara07@gmail.com

Sorakkai/Bottle Gourd Rava Ladoo Repost!!!

I usually make Rava Ladoo, this time tried with Sorakkai/Bottle Gourd. Sometime back this was showed on TV and tried by my friend.  It was different, tasty and moist.

Ingredients
Sorakkai/Bottle Gourd - 1/2 cup
Rava - 2 cups
Sugar - 1 1/2 cup(as per taste)
Elachi/Cardamom - powder of 2 pods
Ghee - 1 tspn + little more
Cashews/Pistachoes - few
Milk - 1 to 2 tspns

Preparation Method
Grate Sorakkai and squeeze just little water but not fully. Keep it aside.

Heat a thick bottom kadai, add 1/2 tspn ghee, add rava and roast till its slightly brown and gets good aroma. Transfer it to a wide vessel. Add sugar, press and mix well with a spoon.

In the same pan, add 1/2 tspn ghee, add grated sorakkai saute till the raw smell goes. Add this to the rava mixture.


In the same pan, add little ghee and fry chopped nuts till brown. Add this also to the mixture.


Now mix everything finely with a spoon.


Sprinkle little milk as sorakkai is little moist and mix to a soft dough by hand.


Take lemon size of the mix to get round shape.


Store it in an air tight container and enjoy. This will be perfect to eat next day or rests for a 2 -3 hrs. Its good to prepare for guests and festivals.

This recipe along with my Carrot Rice Payasam, Dumroot Halwa and MW Low Fat Carrot Halwa, Carrot Halwa, Jackfruit Payasam are going to Celebrate Sweets Fruits n Veggie by Raks and Nivedita.

This recipe alongwith the following is going for
"IndusLadies.com eBook for Diwali.

Badam Puri - http://simplysara07.blogspot.com/2009/05/badam-puri.html

Seven Cup -  http://simplysara07.blogspot.com/2009/06/seven-cup.html

Maaladu/Besan Ladu - http://simplysara07.blogspot.com/2009/03/maaladubesan-laadu-recipe.html

Holige/Obattu - http://simplysara07.blogspot.com/2011/04/holigeobattu-step-by-step-recipe.html

Sorakayi Rava Laddu - http://simplysara07.blogspot.com/2011/04/sorakkaibottle-gourd-rava-ladoo.html

Carrot Rice Payasam - http://simplysara07.blogspot.com/2011/04/carrot-rice-payasamkheer.html

Mysore Rasam!!!

Rasam is very good for digestion and tastes great with rice and curds.

Today I am giving Mysore Rasam recipe, which was also asked by my uncle in chennai. So here is the recipe mama. Hope you like it.

Ingredients
Puli Thanni/Tamarind water - 1 cup(Soak lemon size tamarind in water and squeeze out the water and filter it)
Tuvaram Paruppu /Toor Dal - 1/2 cup(Cooked and mashed with water by hand or whisk)
Peringayam/Asafotida - 2pinches
Manjal/Turmeric powder - a pinch
Thakalli/Tomato - 1no
Vellam/Jaggery - a small gooseberry size
Salt
Talipu/Seasoning
Ghee - 1 tspn
Oil - 1 tspn
Mustard - 1/4 tspn
Curry leaves - few

To Grind
Dhaniya/Coriander Seeds - 1 tspn
Tuvaram Paruppu /Toor Dal - 1/2 tspn
Milagu/Pepper - 1/4 tspn(As per your taste)
Jeeragam/Cumin Seeds - 1/2 tspn
Varamilaga/Dry Red Chilli - 1no
Thengai thuruval/Fresh Grated Coconut - 2 tspns

Preparation Method
In a kadai, dry roast all the ingredients above to grind to slightly brown except coconut. Once to off the stove add grated coconut and mix. Allow it to cool.
Grind it with water to fine paste and keep aside.
In a vessel, add tamarind water, tomato, turmeric, a pinch of salt and allow it to boil, until raw smell of tamarind goes.
Then add the ground mixture and boil.
Add cooked toor dal and mix. Check for salt.
Add jaggery.
In another pan, add ghee, oil, mustard, wait till it pops, off the stove. Then add asafotida and curry leaves.
Pour this in the prepared rasam. Off the stove.

Mysore Rasam is ready to serve. Enjoy rasam with hot steamed rice.

Holige/Obattu ಹೋಳಿಗೆ/ಒಬ್ಬಟ್ಟು Step by Step Recipe!!!

Holige/Obattu ಹೋಳಿಗೆ/ಒಬ್ಬಟ್ಟು is one of the popular sweet in South India - Karnataka, Andhra Pradesh and Tamilnadu . Its popular and must sweet in Karnataka for festivals, weddings and functions. I prepared this for Tamil New Year in Karnataka style. My mom and dad helped me in this. Thanks a lot.

Ingredients
Chiroti Rava/Small sooji,semolina - 2 cups
Salt a pinch
Turmeric - 2 pinches
Oil - 1 cup

For Filling/Hoorna/Poornam
Toor Dal - 2 cups
Jaggery - 2cups(As per your taste)
Grated Coconut - 1 cup
Cardamom powder/Elakka - a pinch
Preparation Method - Step by Step Method

Mix Rava, turmeric, 1 tspn oil, salt with little water and form soft dough. Pour oil and leave it for 3-4 hrs.(You can do this previous day too and leave it in fridge.) Keep punching and beat it like chapathi dough.The more it rests, the obattu will be very soft.

Pressure cook toor dal to one whistle, strain the water and keep aside for rasam. Allow dal to cool. I will post this photo soon.

For Filling/Hoorna now Grind toor dal, jaggery, grated coconut and elachi powder to fine paste.  (Wash the mixie with water and keep aside this mixture for rasam)

Take a thin plastic paper grease it with oil.

Take small balls of the dough, knead it to a puri shape and fill it with lemon size hoorna.

Close all the edges turn it.

Knead with a rolling pin to form a chapathi shape slowly.

Heat a tawa/skillet, grease your hands and slowly remove from plastic sheet and put in on the tawa/skillet.

You can put ghee or oil and cook both sides till light brown.

Follow the same procedure with the rest of dough.

Delicious Holige/Obattu is ready to serve. It will be very soft because of the rava. You can eat after 2days too.

Notes - You can store the balance dough and filling in air tight container and refridge it for later use.

Happy Ugadi!!!!

Dear Readers,

Wish you all a very Happy and Prosperous Ugadi.

Wish you all Happy Ugadi!!! Ugadi is a New year celebrated in Andhra Pradesh and Karnataka by Telugu and Kannadigas. This is also called Chandramana Ugadi. Chaitra masa starts on this day. Bevu Bella which is mixture of neem leaves and jaggery is served in Karnataka. Ugadi Pachadi is prepared in Andhra Pradesh. Sweet and bitter represents joys and sorrows of life. People take oil bath, wear new dress and offer special prayers.

Gudi Padwa is also new year celebrated in Maharashtra, India on the same day .

Many delicious food is cooked and celebrated with family and friends.
Dishes prepared on this day in Karnataka are
Parap Boli(Bele Obattu in Kannada) - Prepared with stuffing of dal and jaggery in  dough.

Thenga Boli(Kai Obattu in Kannada)

 Coconut Boli

Kosambari

Lemon Rice/Chitraanna

Masala Vada(Am vade)

Obatt rasam

Pori/Puffed Rice Upma

Pori/Puffed Rice Upma(ಕಳ್ಳೆ ಪುರಿ ಉಪ್ಪಿಟ್ಟು) is very simple and easy tiffin. Its ready in jiffy. This is my mom's recipe.

Ingredients
Pori - 250gms
Onion - 2 nos(chopped thinly)
Green Chili - 2nos(slit)
Urad dal - 1/2 tspn
Curry leaves - few
Turmeric  - a pinch
Oil -  2 tspns
Ginger - 1/4 tspn(grated)
Mustard - 1/4 tspn
Jeera- a pinch
Salt
Lime juice - 1/4 tspn
Chopped Coriander - for garnishing(optional)


Preparation Method
In a kadai, add oil, mustard, wait till it splutters. Add urad dal wait till its brown. Add jeera, onion, curry leaves, green chilli, ginger, turmeric, salt and saute till its transparant.
Wash pori in water squeeze extra water and add. Mix well. Saute for few mins.
Off the stove. Add lime juice and garnish with Coriander leaves.(I ran out of it)
Serve immediately.

Notes - Grated carrot and grated coconut can also be added.
This recipe along with Churmuri is going off to an event HRH- Puffed Rice by Kurinji.

Kodbale/Crispy Rice Rings!!!

Kodbale is a crispy rice flour rings. Its favourite for kids and my son loved it. Checkout my another version of  Kodbale here.

Ingredeints
Rice flour – 1 cup
Maida - 1/2 cup
Red Chilli powder -  1/4 tspn
Asafotida – 1 pinch
Hot oil - 2 tspn
Dalda/vanaspati – 1 tspn
White Sesame Seeds - 1/2 tspn
Oil for deep frying
Salt

Preparation Method

In a thick bottom Kadai, put rice flour, maida and fry it for sometime till it becomes warm in medium-low flame. Fry continuously.
Transfer it to a bowl. Allow it to cool.
Add vanaspati/dalda.
Add red chilli powder, salt, Sesame seeds and asafotida. Mix well.
In a Kadai, add oil and heat for 2mins. Add hot oil to the flour.
Sprinkle little water and make soft dough.
Take lemon size ball and roll out into thin line and roll in to form a circle.(see video)
Heat oil in a kadai and drop these rolls and deep fry till brown in low flame on both sides.

Rava Idli (Semolina Steamed Cake)

Idli is very popular tiffin/breakfast in South India. Rava/Semolina/Sooji Idli (Semolina steamed cake) is very famous in South India. Its very tasty. Its one of the favourite tiffin/breakfast in my house. My mom usually makes it in Bangalore, but she uses cooking soda in it.

Ingredients
Rava/Semolina/Sooji - 1 1/2 cup
Curds/Plain Yogurt - 1 cup + extra if required
Eno - 1/2 tspn
Salt


Tempering/Seasoning
Oil - 1 tspn
Mustard - 1/4 tspn
Urad Dal/Channa Dal - 1/2 tspn
Asafotida/Hing - a pinch
Curry leaves - 1 tspn(chopped)


Garnishing Choice (Optional)
Grated Carrot
Chopped coriander
Cashews - few
Sliced Tomato - few(Optional)

Preparation Method
Heat kadai/wok, add oil, mustard wait till it splutters, then add dals and hing saute till brown. Add curry leaves and saute.
Add rava and roast till brown.
Transfer it in a bowl and allow it to cool.
Add curds, salt and mix slowly in one direction without forming lumps. It should be thick batter. If required can add just little water.
Finally add eno salt, mix and leave it for 10 minutes.


Grease Idli plates with little oil. You can garnish now.
Pour the batter slowly in the idli plate.


Steam it for 12-15mins.

Soft and fluffy Rava Idli is ready to enjoy.


You can serve with Coconut Chutney or Potato Sagu.

Murungakai Vatha Kuzhambu/Kolambu

Murungakai Vatha Kozhambu is a gravy prepared with tamarind and spice. This is popular in South India.

Ingredients
Murungakai/Drumstick - 2 nos
Chinna Vengayam/Small onions - 10 nos
Nalla Yennai/Gingely Oil - 4 tspns
Kadag/Mustard - 1/2 tspn
Curry leaves - few
Kadalai Paruppu/Channa Dal - 1/2 tspn
Sambar Powder - 2 tspns(As per your taste)
Dhaniya Powder - 1/2 tspn
Vellam/Jaggery - a small piece
Manjal/Karuvepillai - few
Tamarind water - 3 cups
Salt

Preparation Method
In a Kadai, heat oil, add mustard wait till it splutters. Then add kadalai paruppu and curry leaves.
Add onion and fry till its brown and transperant.
Add Drumsticks and tamarind water.
Add salt, turmeric and boil well till the raw smell goes.
Add masala powders and boil well.
It has to condense a bit and become thick.
Finally add jaggery and boil for 5 mins.

Serve hot with steamed rice and chapathi.

This recipe is going off to Vegetable Marathon - Drumstick by Sowjanya and Colour your Palate - A Visual Treat by Sanyukta.

Tip - If it becomes too watery,mix 1tspn of rice flour in 1/4 cup water, make a paste and add. This will make the dish slightly thick. 

Sabsige Keerai/Dill Leaves Poriyal

Sabsige Keerai/Dill Leaves is a type of greens and good for health. Its also called Sabakki Soppu in Kannada. My mom used to make it frequently back in Bangalore but we don't get this in Chennai:-( I never knew we get this in Singapore. Just the other day was so happy seeing this in a Chinese Vegetable Shop in Little India and immediately bought it. I just love the aroma of the leaves.

This can be given post delivery for good health. I have had almost daily..:-)

Ingredients
Sabsige Keerai - 2 bunches
Onion - 2nos
Fresh Grated coconut - 1 tspn
Dry Red Chilli - 2nos(As per your taste)
Salt

For Seasoning
Oil - 2 tspns
Mustard - a pinch
Channa Dal/Urad Dal - 1 tspn

Preparation Method

Wash and chop the Keerai and Onion into fine pieces.
In a Kadai, heat oil add mustard wait till it splutters, then add dal, red chilli and wait till its brown.
Add onion and fry till its transperant.
Now add Keerai and cook till the colour changes with salt and water.
Once its done and no water is left its ready to Serve.

Garnish with grated coconut and its good to have with Rasam rice.

This is going off to Healing Foods Spinach by Divya and Siri.

Note - You can also cook this in pressure cooker and later season it.

Haalbai (Sweet Halwa)

Haalbai is a halwa made with rice, coconut and jaggery. Its a famous sweet in Karnataka, India.

This is very simple and tasty. I made this for Deepavali.

Ingredients
Rice(Normal/Parboiled Rice)- 1 1/2 cups
Jaggery(Vellam/Gud)- 2 1/2 cups (As per your taste)
Fresh Grated Coconut - 2 cups
Ghee - 1/4 cup
Cardamom powder(Elaichi/Elakka) - 1/4 tspn
Cashews few for garnishing

Preparation Method
Soak rice for about 2 hours in water.
Take jaggery and add little water and keep aside.
Grind rice in Mixie or blender to fine paste then add grated coconut and cardamom powder. Grind all to a fine paste.
Heat a kadai, add 2tspns ghee put the mixture and jaggery. Keep stirring continuously without leaving in low-medium heat.
Then add balance ghee and stir till its soft and thick.

Grease a plate with ghee and pour this and level it like other sweets. Allow it to cool(You can also keep in fridge for sometime)then cut into desired shapes.

Garnish with cashews.

Haalbai sweet halwa is ready.

This recipe is going for FIL-Ghee by Sanghi and Sweet Series by Sireesha.

Notes - Powdered Jaggery is always easy for measuring.

Raagi Roti(Indian Flat Bread) with Awards and Tag:-)

Ragi Roti(Kezhvaragu/Finger Millet/Madua/Elusine Indica) - Indian Flat Bread is very healthy breakfast or tiffin. Its a very famous breakfast/tiffin in Karnataka, India. In my village we grow Ragi grains my granny sends grains to us. We clean, dry and make flour.

The whole grain in nutritrional terms is very rich in proteins, providing highest levels of calcium and high levels of dietary fibre. It helps in control of blood glucose levels in diabetics.

In Karnataka its also consumed in many forms like Ragi balls (Ragi Mudde) dipped in sambar, Malt and Koozhu. Ragi Seri can be fed for infants above 6 months since its high in calcium. Whenever we are preparing the flour at home have to be very careful since it contains small muddy particles or stones. When you buy Ragi flour from supermarkets its better to seive 2 to 3 times and then use it.

Here is a simple and easy recipe for Ragi Roti which is high in nutrition and healthy food.

Ingredients

Ragi flour - 4 cups

Onion - 2 nos chopped

Fresh grated coconut - 1 cup
Green chilli - 2nos chopped (As per your taste)

Curry leaves - few chopped

Oil

Hot water

Salt

Preparation Method

In a wide bowl, put all the ingredients and mix it like chapathi dough in hot water.

Take small balls and spread it thinly in round shape on a plastic sheet or directly in the kadai or pan.

Put 1 tspn oil and cook both sides.

Continue same process for left over dough.

Ragi Roti is ready to eat...This is good to eat as it is or with these Pickle/Jaggery/Coconut chutney.

This recipe is going for WFC Breakfast by EC and State Specials by Shanthi.

My other entries for breakfast are

Pesarattu

Adai

Bread Upma

Awards Time

Thanks to Ramya and Sanghi for Scrumptious Awards and Rekha for Kreative, Scrumptious and Fabulous Awards. I thank from my bottom of the heart for passing on these wonderful awards to me. I feel very happy and encouraged at the end of the day seeing my blog with awards.

My dear friend Rekha has tagged me..thanks dear!

The Rules:

1. Link the person who tagged you.

2. Post the rules on your blog.

3. Share the ABCs of you.

4. Tag 4 people at the end of your post by linking to their blogs.

5. Let the 4 tagged people know that they have been tagged by leaving a comment on their website.

6. Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing this tag.

The Tag:

1. A – Available/Single? Married
2. B – Best friend? Rashmi
3. C – Cake or Pie? Cake
4. D – Drink of choice? Coffee
5. E – Essential item you use every day? Internet
6. F – Favorite color? Blue
7. G – Gummy Bears Or Worms? -
8. H – Hometown? Bangalore
9. I – Indulgence? Salted potato chips of India

10. J – January or February? January for New Year
11. K – Kids & their names? 1 Son named Siddarth
12. L – Life is incomplete without? Family
13. M – Marriage date? 24th Aug 2006
14. N – Number of siblings? one elder bro
15. O – Oranges or Apples? both
16. P – Phobias/Fears? Fears
17. Q – Quote for today? Be Cool and patient
18. R – Reason to smile? My son
19. S – Season? Winter
20. T – Tag 4 People?
21. U – Unknown fact about me?unknown
22. V – Vegetable you don't like? mostly i like all thinking....
23. W – Worst habit? loose temper rarely and shout
24. X – X-rays you've had? for tooth
25. Y – Your favorite food? Bisibelebath, gobi manchurian, akki roti, fried rice, many more
26. Z – Zodiac sign? libra

I have tagged 4 blogger friends

Rajeshwari of Raks Kitchen

Jyothi of Panch Pakwan

Deepti of Dipskitchen
Smitha of Saffron Apron

Veg Pulav - Ver 2

Veg Pulav is a very tasty rice. Its cooked with rice and vegetables.

Ingredients
Basmati Rice - 2 cups (Normal rice can also be used)

Chopped length wise
Beans - 1 cup
Carrot - 1/2 cup
Potato - 1 cup
Baby corn - 6 nos sliced(Optional)
Onion - 1 no big
Tomato - 1 no big
Green peas - 1 cup (I used frozen peas) Remove from the freezer and soak it in water before you cook
Ginger - chopped or grated - 1 tspn
Garlic - Optional(I have not used) or can use ginger garlic paste

Pudina(Mint leaves ) - 1 cup
Coriander(Cilantro) - 1/2 cup
Green chilli - 2 nos (As per your taste)
Grind pudina, coriander and green chilli in mixie and make a fine paste.

Cooking oil - 4 tspns
Ghee or butter - 1tspn
Spices - Cinamon, Cloves, Cardamom, Black cardamom (few pieces)
Salt

This is pressure cooker method

Preparation Method
Wash and soak basmati rice in water.
Heat a pressure cooker, put oil and ghee, when its hot put all spices and wait till they splutter. Then add onion, a pinch of salt saute till its transperant. Then add ginger and tomato. Saute till its soft.
Now add all vegetables and saute. Add the green mixture. Cook for few mins.
Add Basmati rice and saute for sometime. Add water 1:1 or if you want the rice to be little soft 1:1.5 and salt. Mix well.
Pressure cook upto 2 whistles.

Vegetable Pulav is ready to serve. You can enjoy this as it is or with Raitha.

This Tasty and Yummy Veg Pulav is participating in Chaitra's Rice-Feast.

Maddur Vade

Maddur Vade is popular in a place called Maddur on way to Mysore, India over 60 years. MaddurVade is available in hotels in Karnataka and when you travel to mysore in train you will be able to taste this. This is very crispy, tasty and best munch. Never miss this Give it a try!!!!

Required ingredients
Chiroti Rava (small semolina) – 1 cup
Maida flour – 1 cup
Rice flour – 1 cup
Oil or Ghee or vanaspati - 3 tspns
Green chilies – 2 nos or
Red chili powder – 1 tsp
Onions – 2nos
Curry Leaves -few
Oil to fry
Salt to taste
Preparation Method
1. Mix Rava, maida, rice flour with ghee or hot oil, then add chillies, red chilli powder and curry leaves.
2. Cut onions into thin and long pieces
3. Add onions and salt
4. Now mix everything with little water to a soft dough like chapathi dough
5. Make medium size balls
6. Press it to get round shape by hand on plastic sheet greased with oil
7. Heat oil in pan and drop it
8. Fry both sides in oil till golden brown
9. Remove on tissue paper.

Maddur Vade is ready. Serve the hot crispy vade as it is or with coconut chutney.

Kathirikkai/Vangibath | Brinjal Rice!!!

Vangibath is a tasty rice prepared with Brinjals. Its popular in Karnataka.

Ingredients
Rice - 1 cup
Brinjal - 1 no
Vangibath powder(Curry powder) - 3 tspns (as per your taste)
Oil - 2 tspns
Mustard - 1/2 tspn
Bengal gram - 1/2 tspn
Salt

Preparation Method
Cook rice and keep separately.
Cut Brinjal into length wise pieces and put in water.
In a thick bottom kadai, add oil, mustard wait till it splutters. Put Bengal gram and wait till it turns brown.
Now add the Brinjals and cook.
Once its cooked add vangibath powder and fry till raw smell goes.
Add salt and mix well.
Allow it to cool and then mix with rice and serve.



Vangibath is ready to serve. It can be had as it is or with curd.