Rave Vangibath

Growing up in Karnataka, a southern state of India, vangibath is one of my favorite dishes. This is what most of the people from this area would say too. 🙂 Typically vangibath is made with rice where the rice is cooked separately and the brinjal curry is then mixed with the rice. For the tang either tamarind or lemon juice is added. My mom makes vangibath with semolina/sooji instead of rice. Rave vangibath is a twist to our good old breakfast favorite upma using the vangibath powder. Its a very simple, easy and delicious recipe, that is very satisfying to every brinjal or upma lover.



upma rava 1 cup
brinjal 4, sliced into long strips
vangibath powder 3 tsp
garam masala 1 tsp
tamarind paste 3/4 tsp
jaggery powder 1 tsp
water 3 cups
oil 8 tsp
mustard seeds 1/2 tsp
urddhal 1 tsp
channa dhal 1 tsp
salt to taste


Dry roast the upma rava till nice aroma comes and set aside.
Heat oil in a pan.
Add the mustard seeds, let splutter then add the urddhal and channa dhal.
Cook for a few seconds till dhals turn light brown.
Add the sliced brinjal fry for 2-3 mins.
Mix in vangibath powder, garam masala powder, salt, jaggery and tamarind paste.
Pour the water and bring it to a boil.
Pour the rave/sooji/semolina into the water with constant stirring.
Close a lid, turn down the flame and let cook till all the water evaporates.
Enjoy the hot rave vangibath.

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