Vanghibath Recipe

Ingredients for Vanghibath Powder: 2 tsp Chana Dal 2 tsp Urad Dal 3 tsp Coriander Seeds 1 Cinnamon 2 Cloves 2 Cardamoms 2 tsp crumbled Biryani Flower 4 – 5 Dried Red Chillies 2 tbsp or 6 tsp Dried Coconut Other ingredients: Brinjals 1/2kg cut length wise Salt 2 cups of rice Water for soaking cut brinjal Frozen Peas - 1/4 cup Cashews-as required

Procedure: Dry Roast all the ingredients. Add dried coconut at the end and switch off the flame.Grind them and keep aside. Cook the rice with 4 cups of water by adding a tbsp of oil and and 1/2 tsp salt. Cut each brinjal length wise and soak them in salt water until all the brinjals are cut. This process prevents the egg plant from turning darl/black in color. Add oil in a pan, add the brinjals and fry them on medium high for 2 mins. Add in  peas and required salt. Stir till the peas and brinjal turn little soft. Add the vanghibath powder  and mix well. Finally add the curry mixture to rice and garnish with fried cashews. Enjoy it with desired raita.

Notes: The consistency of the cooked rice is very important and depending on the type of rice used the cooking time and the amount of water to be added needs to be adjusted. Addition of peas is optional. Frozen or normal peas can be used.