Ingredients:
• 3 cups – rice, cooked
• 2 cups – eggplants, cut in cubes
• 1 cup – red kidney beans, cooked
• 1 tbsp – Tamarind paste
• 3 tbsp – MTR vangibath powder
• 2 tbsp – desiccated Coconut
• 2 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1 tsp – Chickpea
• 1 tsp – black gram
• 2 – dry Red Chillies
• Few Cashewnuts pieces
• Few Curry leaves
• Salt to taste
Method:
- Heat enough oil, splutter mustard seeds and let fry chickpea, black gram and dry red chillies.
- Now add the cashew nuts and curry leaves and fry until the nuts turn brown.
- To this add eggplants and cook for few minutes.
- Simultaneously add cooked red kidney beans, tamarind paste, vangibath powder, salt and cook in low heat until oil separates.
- Finally add the cooked rice, desiccated coconut and toss everything gently until they blend well.
- Serve hot.
- Recipe courtesy: Priya Easy N Tasty Recipe
Recipe courtesy of Priya