Ingredients
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Cooked Rice | Refer 1.1 (assumed ~3 cups / 450 g) | ~585 kcal |
| Tender Brinjals (eggplant) | 1/4 kg (250 g) | ~50 kcal |
| Vangi Bhath powder | 2 tbsp (refer recipe) | ~45 kcal |
| Grated dry coconut | ~2 tbsp (20 g) | ~130 kcal |
| Lemon juice | 1 tbsp | ~4 kcal |
| Tamarind pulp | 1 tsp | ~12 kcal |
| Salt | to taste | 0 kcal |
| Cooking oil | 3 tbsp | ~360 kcal |
| Mustard seeds | 1/4 tsp | ~5 kcal |
| Curry leaves | a few | ~1 kcal |
| Turmeric | 1 pinch | ~1 kcal |
| Cashews | 1 tbsp | ~55 kcal |
Estimated total: ~1,250 kcal (whole batch) — roughly 300–420 kcal per serving, assuming the recipe serves 3–4 people.
Note: Calorie values are approximate estimates based on standard nutritional data for these ingredients and quantities as written. The rice quantity (Refer 1.1) and coconut quantity were assumed since they reference another page/recipe not shown here — actual values may vary.
Method
- Cool the cooked rice.
- Cut the brinjals into 1" size pieces. Soak in water with a little salt.
- Heat a thick-bottomed kadai.
- Add 1 tablespoon of oil. Add mustard seeds and let them splutter. Add curry leaves, turmeric, and cashews.
- Add the cut brinjals, Vangi Bhath powder, salt, and tamarind pulp. Mix well. Cover and lower the heat. Let it cook for 6–8 minutes.
- Add the cooked, cooled rice, grated coconut, lemon juice, and 2 tablespoons of oil. Mix well. Cover and let it cook on low heat for 5–7 minutes.
- Serve and savour Vangi Bhath with pachadi (raita).
