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:

1. Heat enough oil, splutter mustard seeds and let fry chickpea, black gram and dry red chillies.
2. Now add the cashew nuts and curry leaves and fry until the nuts turn brown.
3. To this add eggplants and cook for few minutes.
4. Simultaneously add cooked red kidney beans, tamarind paste, vangibath powder, salt and cook in low heat until oil separates.
5. Finally add the cooked rice, desiccated coconut and toss everything gently until they blend well.
6. Serve hot.
7. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya