Rava Vangibhaath

This is simple and easy breakfast or midday mini meals recipe. Also packed in lunchbox too. The yengai/masala is same as regular rice vangibhaath. Rava can be added instead of rice. It's tasty and delicious with Tomato raita / pachadi.


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Prep Time : 10 Mins
Cook Time : 15 Mins

Ingredients for Yengai

  • Green brinjal / eggplant - 15 no (chopped into lengthwise)
  • Potatoes - 1 small size (chopped into small cubes)
  • Green peppers / Capsicum ( chopped into small cubes)
  • Yengai Powder - 3 tbsp
  • Tamarind juice - 1 tbsp  (Paste - 1 tsp)
  • Jaggery - a pinch (1/2 tsp powder)
  • Salt to taste
  • Oil - 4 tbsp
  • Curry leaves - few
  • Mustard seeds - 1/2 tsp
  • Asafoetida/hing - a pinch
Method for Yengai
  1. Take a large pan , add oil then add mustard seeds , curry leaves and pinch of hing
  2. Add veggies into pan stir fry till capsicum and brinjal/eggplant tender. 
  3. Then sprinkle few tbsp of water and close the lid on low heat allow to cook well
  4. Remove lid stir fry add tamarind , jaggery, salt and yengai powder mix well on medium heat and switch of the flame.
Ingredients for Rava Vangibhaath
  • Rava / Semolina - 2 cups
  • Salt to taste
  • Lemon juice - 1 tsp
  • Dry Grated Coconut - 2 tbsp
  • Warm water 
Tempering
  • Ghee - 1 tsp
  • Peanuts /Groundnuts - 2 tbsp
  • Red chillies - 1 -2 
  • Asafoetida - a pinch
  • Mustard seeds - 1/4 tsp
Method
  1. Roast the rava / rave in a pan then add enough (around 1 cup)warm water cook on low heat 
  2. Then add all yengai into cooked rava sprinkle salt (if needed) , coconut and lemon juice mix well on low heat. Switch off
  3. Heat 1 tsp of ghee a in a tempering pan add mustard seeds allow to splutter , add hing, then add peanuts fry till golden add red chillies pour into Vangibhaath mix well
  4. Serve with Tomato raita / pachadi or any raita




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