Ingradients:
Rice – 250 gm
Brinjal – 4 to 5 no
Oil – 2 tbsp
Mustard seeds – 1 tsp
Red chilli – 4 no
Rasam powder – 1 tbsp
Salt -1 tbsp
Lemon – 1 no
Curry leaves – 8-10 no
Method:
Cook the rice and keep it aside. Cut brinjal lengthwise. In a pan add oil, splutter mustard seeds , now add red chilies, bunch curry leaves now add brinjal and rasam powder, let it cook half then add salt close the lid . Add cooked rice to this mixture and lemon juice. Sim the heat for 5 minutes. Vangibath is ready to serve.
