* 2cups Rice (cooked)
* 2cups Eggplants (cubed)
* 1/4cup Tamarind juice
* 1tbsp Sesame seeds
* 1/2tsp Fenugreek seeds
* 1+1/2tbsp Oil
* 1/2tsp Mustard seeds
* 1tsp Channa dal
* 1tsp Urad dal
* 2nos Dry red chillies
* 10nos Cashewnuts pieces
* Salt
Vangi Bhath Powder:
* 1/4cup Grated coconut
* 1tsbp Coriander seeds
* 1tbsp Channa dal
* 1tbsp Urad dal
* 2nos Dry red chillies
* 1/2tsp Asafoetida powder(optional)
Method :
Dry roast all the ingredients for the vangi bhath powder and ground them as fine powder, keep aside..
Heat the oil and fry the eggplants and salt until the eggplants get cooked, keep aside.
Heat a tsp of oil and add the mustard seeds, urad dal, channa dal,fenugreek seeds, sesame seeds, curry leaves, red chillies and cashew nuts, once they get well fried add the tamarind juice and cook until its get thick..
Now add the grounded spice powder, keep in low heat until the oil gets separates, add the already cooked eggplant cubes, salt and cook until eggplants are tender, turn off the stove.
.mix the rice gently without breaking rice, adjust the salt if needed...
