I simply give an yummy twist to my regular rava upma occasionally. All it requires is some different veggies and spice powder. But in the taste department it works wonders and takes the breakfast to next level. Otherwise I get a kind of monotonous feeling with my breakfast. And while eating it, I get a guilt feel that being a home maker I am not making exciting food for my family. So it’s a self induced twist and tweak that result in delicious food like rava vangi bhath. Which satisfies my food loving soul through it’s deliciousness, appetizing more for such food.
Rava vangi bhath, a colorful affair using brinjal can win upma loving hearts for sure. All it demands is long green brinjal and vangi bhath powder. I cook the brinjal pieces in the tempering for few minutes which nicely absorbs salt and spices and tastes deliciously delicious. Though the procedure and time needed to cook this breakfast is same as upma, taste-wise it makes lot of difference.
If you happen to dislike brinjal for some unknown reason, then I have a fantastic substitute. Like, you can use either capsicum or green peas. I leave the option up to you to use tomato or onion in the recipe. It tastes all good and palatable with all these substitutes, addition/deletions. Dear friends, try yourself to know!
Ingredients
- Medium rava- 1 cup
- Long brinjal- 2 nos.
- Onion- 1 no.
- Tomato- 1 no.
- Green chilly- 1 no.
- Vangi bhath powder- 2.5 tsp
- Water- 2.5 cup
- Salt- 1 tsp
- Turmeric powder- 1/2 tsp
- Sugar- 1 tsp
- Tamarind- Marble sized
- Cooking oil- 1.5 tbsp
- Mustard seeds- 1/2 tsp
- Split blackgram lentils- 1/2 tsp
- Curry leaves- Few
Instructions
- Wash and cut the long brinjal in to 1" long pieces. Keep them immersed in water to avoid discoloration. Chop the onion and tomato in to medium sized pieces.
- Slit the green chilly and keep aside till use. Soak tamarind in some water.
- Heat a pan and roast the rava stirring continuously for 2 to 3 minutes or till it becomes aromatic. Once done, transfer it. Next add the ingredients under "To temper" list to the pan.
- When the mustard seeds sizzle, add chopped onion. Saute till it turns translucent. Next add chopped tomato followed by brinjal.
- Continue sauteing for few more seconds. Next add salt, turmeric powder and vangi bhath powder. Mix and let it cook.
- Next squeeze tamarind and extract its juice. Add tamarind juice and water, let it come to boil.
- When it is boiling, add roasted rava stirring continuously. Close the lid and let it cook for few more minutes.
- Delicious rava vangi bhath is ready to serve as breakfast or snack.
- Roasting rava helps the vangi bhath to be non-sticky. So do not skip this step.
- The long brinjal cooks fast but enusure it's not overcooked.
- You need to stir continuously while adding rava, also be careful as it splutters. Keep the flame in simmer to avoid over-spluttering.
- You can skip adding onion while preparing vangi bhath during festivals.
Thank you dear, I am thinking what to do tomorrow, in time you gave an idea of delicious food.