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
- Take a large pan , add oil then add mustard seeds , curry leaves and pinch of hing
- Add veggies into pan stir fry till capsicum and brinjal/eggplant tender.
- Then sprinkle few tbsp of water and close the lid on low heat allow to cook well
- 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
- Roast the rava / rave in a pan then add enough (around 1 cup)warm water cook on low heat
- Then add all yengai into cooked rava sprinkle salt (if needed) , coconut and lemon juice mix well on low heat. Switch off
- 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
- Serve with Tomato raita / pachadi or any raita
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