VANGIBATH (BRINJAL / BAINGAN RICE)

INGREDIENTS: Oil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhipappu), Bengal gram (senagaballu), Curry leaves, Coriander, Turmeric powder (pasupu), Salt,
Sugar, Dhaniya powder, Red chilly powder, Fenugreek seeds (menthulu), Asafoetida (inguva), Pepper, Tamarind paste, Brinjal, Potatoes, Rice,


PREPARATION:

• Cook rice and keep aside
• Into mixy jar add t spoon of urad dal, bengal gram, 3-4 fenugreek seeds and grind well
• Now place kadai on stove, heat 4-5 spoons of oil
• Add mustard seeds, cumin seeds, curry leaves and fry till they splitter
• Then add cut long pieces of potatoes, brinjal, salt, turmeric powder and cook till soft
• Add t- spoon of sugar, t-spn black pepper, tamarind paste, dhaniya powder, red chilly powder, pinch of asafoetida, grinded mixy powder into the kadai and fry for few minutes
  
• Finally add cooked rice in low flame, mix well
• Garnish with coriander and serve hot..