Ingredients:

• 2 cups – cooked Rice
• 3 – eggplants
• 1 – Capsicum
• 1/2 cup – Green peas
• 1 strand – Curry leaves
• 4 tbsp – vegetable oil
• 1/2 tsp – Channa dal
• 1/2 tsp – Urad Dal
• 1/2 tsp – mustard
• 1/2 tsp – Jeera
• a pinch – Turmeric
• 3 tbsp – Tamarind juice
• salt
• a pinch – Sugar
• To make vangibhath powder: 3 Tbsp – Channa dal
• 1 Tbsp – Urad Dal
• 3/4 tbsp – Coriander seeds
• 6 or 7 – Red Chillies
• A pinch – Asafoetida
• 3 tbsp – grated dry Coconut

Method:

1. Heat oil in a kadai. Add mustard seeds and jeera seeds and allow it to splutter.
2. Add channa dal and urad dal and wait till they turn golden brown.
3. Add curry leaves, a pinch of turmeric, chopped eggplants, capsicum and allow them to heat in oil for a minute or two. Then add salt accordingly.
4. You could add a pinch of sugar if you want to.
5. When the vegetables are half done, add the tamarind juice or paste and allow the vegetables to be done completely.
6. When all the moisture of the tamarind juice is done, add the vangibhath powder and mix properly. Add the green peas now.
7. Add the rice and mix it properly.

Recipe courtesy of Sandhya