Rava Vangi Bhath | Delicious Breakfast
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
To temper
- Cooking oil- 1.5 tbsp
- Mustard seeds- 1/2 tsp
- Split blackgram lentils- 1/2 tsp
- Curry leaves- Few
Instructions
Preparation
- 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.
Method
- 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.
Notes
- 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.