Vangi Bhaat

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Lunch

Originating from Karnataka- Vangi Bath literally translates to ‘fried brinjal rice.’ It has a flavor of coconut spiced with brinjal, making it an extraordinary blend of tastes and aromas. Viewed as a dry dish it is often served with Mosaru Bajji or Raita. The art of cooking this delicacy is only found in India, and we like to transfer it to you.

Ingredients

tbsp Tamarind soaked in water
1 tbsp Oil
2-3 Cloves
1-inch Cinnamon
1 tsp Coriander seeds
1 tsp Fenugreek seeds
Dried 2-3 Red chilies
2-3 tbsp Desiccated coconut
2-3 tbsp Chana dal roasted
1 cup Brinjal cubes
1 cup Gajraj Royale Kesari Rawa
1 tsp Mustard seeds
2 tbsp Cashew
2 tbsp Curry leaves
2 tbsp green chilies
1/4 cup chopped onion
1/4 cup tomato chopped
1/4 cup capsicum
1/4 cup peas
Salt to taste

Method

In a pan take whole spice and coconut and cook well
Grind spices and chana dal in powder
Strain the soaked tamarind
Soak eggplant in water
Roast Gajraj Royale Kesari Rawa
In a pan take oil, mustard seeds, and 1 dried red chili, chana dal, curry leaves, and cashews. Cook well
Add green chilies and onion and cook well
Add chopped tomato and cook well
Add capsicum and peas and cook well
Add soaked brinjal
Add salt. Cover and cook for 7-8 minutes
Add soaked tamarind, spice mix, and 500 ml water
Let it simmer
Add roasted Gajraj Royale Kesari Rawa
Cook for 5-10 minutes (cover)
Check after 10 minutes
Once ready garnish with some grated coconut and serve!

Registered Office

Gajraj Agrotech Pvt. Ltd.
11, Mangal Udhyog Nagar,
Nemawar Road, Palda,
Indore 452001,
Madhya Pradesh, India

Phone

+91-9039068306
+91-9039068312

Email

feedback@gajrajagro.com