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.

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

| Copyright © Malas - Kitchen 2016 | | All rights reserved