Vangi Bhat 

Serves - 1
Portion Size - 1 full Plate

• Rice - 80 gms
• Tamarind - 20 gms
• Water - 50ml

For Masala

• Bengal Gram - 10 gms/ 1 Tbsp
• Black Gram - 10 gms/ 1 Tbsp
• Coriander Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Pepper Carns - 1/2 tsp
• Mustard - 1/4 tsp
• Turmeric - 1/4 tsp
• Asafoetida - 1/6 tsp
• Chilli pd. - 1/4 tsp
• Curry Leaves, chopped - 1 spring
• Brinjal - 100 gms
• Oil - 1 tsp 
• Salt - 1/6 tsp
• For garnish peanuts/ cashewnuts - 10 gms

Boil the rice . Soak tamarind in water for 1/2 hour and take out the extract .

Roast the masala ingredients and pound coarsely.

Add the turmeric powder, asafoetida, chilli powder, curry leaves.

Dice the brinjal into small pieces.

Heat the oil , fry the brinjal and powdered spices till brown .

Add the tamarind extract and salt and simmer till thick. turn off gas .

Add the rice to the thick paste immediately and mix well.

Serve hot , garnished with fried peanuts/ cashewnuts.