Bangalore Vangibath

Ingredients

Vangibath Masala:
• 3 Tbsp coriander seeds
• 1 Tbsp split bengal gram (smaller version-looks like yellow lentils)
• 1 Tbsp full white lentils
• 5 red chilli
• 2 cloves
• 1 cinnamon stick
• 1 tsp fenugrek seeds

Vangibath Rice:
• Cooked Rice-2 cups
• Eggplant (1/2 large)-cut into thin arcs
• Cashew nuts-10 pcs-broken into bits
• Onion-chopped fine
• Tamarind extract (not paste)-1/2 cup-concentrated+1/2 cup water
• Mustard seeds-1 tsp
• Curry leaves-1 sprig
• Salt-to taste
• Coconut oil-1 tbsp
• Asafoetida-1 pinch
• Vangibath Masala-2.5 Tbsp

Instructions

For the Masala:
• In a pan, add coconut oil, fry the spices, grind in a spice mill. You can store this in an air tight jar.

For Vangibath Rice:
• In a pan, add oil, mustard seeds, curry leaves, cashews, asafoetida, fry until cashews turn brown, add onions, let them turn golden brown
• Now, time to add eggplant, salt, add the spice powder and wait until they cook half way through.
• Add tamarind extract, water and wait until eggplants are completely done and water completely evaporated.
• Add rice on this and mix them all really well. Do a taste check and add more salt, if needed
• Serve hot

https://yesiamvegan.com/2014/05/29/bangalore-vangibath/