Rava Vangibath

Rava vangibath is not as popular as our regular Vangibath(made with rice) though it is one of those traditional dishes of karnataka which is quite common among few kanndiga homes.This is very easy to prepare and is equally tastier like vangibath.Basically we can consider this as a cross between our regular upma and vangibath which is quite uncommon combination.Try it out to feel the new taste of it.

Ingredients:

1 Cup Bansi rava(Kesar rava)
4-5 baby eggplants,sliced lengthwise
1 big onion sliced and halved
2 tbsp vangibath powder
8-10 cashewnuts,chopped(optional)
2-3 tbsp chopped coriander
1/2 tsp mustard seeds
1 tsp urad dal
1 tbsp chana dal
8-10 curry leaves
a pinch of haldi
a pinch of sugar
juice of 1 lemon
salt to taste
2 tbsp Oil


Method:

• Dry roast rava until it turns slight brown and nice aroma starts from it.
• Heat oil in a kadai crackle mustard seeds and fry chana dal,urad dal,curry leaves until brown.
• Add sliced onions and fry with a pinch of sugar until it turns pink.Now add sliced brinjal pieces and fry again until the brinjal pieces are soft.
• Add haldi and vangibath powder mix well.Add water in the ratio of 1:3 (1-rava:3-water) and cover it with lid and let it boil completely.
• Add enough salt according to your taste and mix well.
• Add rava to it and stir continuously and cover it and let it simmer for 4-5 mins until the rava is cooked completely.
• Fry cashewnuts in ghee in a separate pan and add to this mixture and give a good mix.(I did not add use here,but adding of fried cashewnuts gives a special taste to this).
  
• Add chopped coriander and lemon juice and give a nice stir.
  

Serve it hot with raitha and chips/sev.
I served it with simple onion raitha and Garlic sev which I brought back from my last trip.

Note:
You can add a spoon of ghee at the end to give a special flavor to it.

I am sending this recipe to the FIL3-purplish brinjal event hosted by Sanghi of sanghi-tastybites blog.

And also I am sending my VANGIBATH and BAGARA BAINGAN recipes for the same event.