Vangibhath Means Fried Brinjal rice originated in Andhra Pradesh, popular south India. Since it is a dry dish, it is served with raitha (curd-based salad gravy).
Red chillies (29%), Coriander seeds, Bengal gram dal, Urad da, Cinnamon, Dried coconut, Clove, Turmeric, Cashew nut, Asafoetida
- Heat 3 Tbsp of edible oil in a pan. Add ½ tsp of mustard, a pinch of turmeric powder and fry till mustard splutters. Add 1 tsp of Chana dal, 1 tsp of urad dal, quick-fry till it turns light brown.
- Add 1 Tbsp cashew nut, 1 cup chopped capsicum & 1 cup chopped brinjal till the vegetables are completely cooked with constant stirring.
- Add 2-3 Tbsp tamarind extract, 4-5 Tbsp Ogara Vangibhath powder and mix well by adding little water.
- Cook on a low flame with lid closed. After cooking, garnish with grated coconut and fresh coriander leaves.
- Mix Ogara Vangibhath Masala to 500 g of cooked rice. Add a pinch of salt to taste and top it with green peas, mix well ina bowl & serve.
Once opened, transfer the contents to an airtight container immediately and consume. Store in a cool dry place away from direct sunlight.
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