Spicy Rava Vaanghi Baath

Spicy Rava Vaanghi baath is made of Samolina (Rava or Sooji). Vanghi means eggplant/brinjal/badane kai/kattari kai/Aubergine.
This particular dish is prepared using a type of brinjal. The long brinjals are good for preparing Vanghi baath. We can prepare vanghibath with rice/rava/broken wheat/Vermicelli (Semiya/Shavige) etc.
Here I have used Rava as main ingredient and the spices are freshly roasted and dry ground.

Lets see some benefits of having "Brinjals" in our diet.
Eggplant is very low in calories and fats. It is rich in fiber content. It is good very good for controlling high blood cholesterol. Brinjal has rich source of anti oxidants and good for inflammation and neurological disease. Eggplant is one of the low glycemic index vegetable. It contain good amount of essential B -complex group of vitamins. It also contain minerals like manganese, copper, iron and potassium.
No onion or garlic is used in this Spicy Rava Vaanghi baat.
Lets see the recipe now :

Things Needed :

Rava/Samolina : 2 Cups (Medium size)
Brinjal/Eggplants : 4 to 5
Green Chilly :2
Masala Powder : 2 Tablespoon
Salt : to taste
Oil : 1/4 cup
Ghee : 2 to 3 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urd daal : 1/2 teaspoon
Curry Leaves : 2 to 3 sticks
Coconut : 3 to 4 Tablespoons.
Cashew nuts : 2 Tablespoons
Lemon juice " 1 Teaspoon (1/2 of one lemon)
Water : 4 Cups

Method :

1. Wash and cut brinjals and put in a bowl of water. 
2. Wash and cut green chilly and coriander leaves and keep it aside.
3. Grate coconut and keep it aside.

4. Keep a pan on the fire and heat. Add 2 tablespoons of oil. Let it heat.
5. Add mustard seeds, urid dal. Let the mustard seeds splutter. Add cut green chilly and curry  leaves.
6. Fry for 10 seconds. Add cashew nuts. Let it turn golden brown.
7. Wash brinjals and squeeze out the water and add brinjal pieces to the seasoning and fry. 

8. Add a pinch of turmeric powder and cook on low flame till it turns soft. (Stir inbetween). Add salt.
9. Now dry roast Rava till the raw smell goes off. (2 to 3 minutes).

10. Keep water for boiling.
11. Let rava be roasted nicely.
12. Add boiling water and mix it well.
13.Add cooked brinjal to rava mixture.

14.. Stir nicely and Let it be on low flame. Add coconut, fresh ghee and mix it well. Add ground spice powder.  Add required salt.

15. Mix it thoroughly and shift it to the serving dish. Add lemon exract and mix it well again.
16. Add a spoon of ghee/coconut oil on the top and put curry leaves.
17. Rava Vanghi baath is ready to serve.

Note : 

Rava/Semolina should be roasted well. Dry brinjal curry can be prepared and then added to the rava mixture. (Optional). Adding more spice is optional. Adding little ghee adds to the taste.
Time : 25 to 30 minutes.
Serves: 2 to 3.

Things Needed for Vanghibaath Masaala powder :
Channa Daal : 2 table spoon
Urd Daal : 2 table spoon
Red chillies : 6 to 8
Coriander seeds : 1 Table spoon
Cloves : 3 to 4
Curry leaves : 6 to 8
Asafotodia : a pinch
Coconut : 2 Table spoon
Method :
Roast all the ingredients one by one till golden brown , add coconut and dry grind to get masaala powder.

Vegetable Jal Frizy.

Vegetable Jal Fryiz is a side dish/curry.  Vegetables fried with tomato sauce and mixed with  mild spices is known as Jalfrizy. This is my style of preparing Jal Frizy. I have used less oil and less spice.

Vegetable jalfrizy goes well with chapatis or any type of rotis, kulcha, poori etc. It is easy to prepare and you can add your own spices. Let the spice be mild. You can use tomato ketchup. It is said that tomato ketchup addto the taste. (More tasty). But I am not a big fan of any ketchup or sauce.
I have used two tomatoes, and no onion or no garlic in this Curry.
Boil one tomato for 1 to 2 minute and leave it for cooling. Remove its skin and grind it till paste and add this tomato paste while cooking. It helps the curry to be thick and tasty. I have used 1 tablespoon of jaggery instead of sugar. Very little garam masala is used. Try it out and enjoy. If you feel the curry is dry add some water to it and bring it to boil.
Let us see the recipe Now;

Things Needed :

Carrot : 2
Capsicum :1
Tomato : 2
Green chilly : 2
Peas : 1/2 Cup ( I have used Pigeon pea pods)
Ginger : a small piece
Coriander leaves : 2 to 3 sticks
Garam Masala : 1/2 Teaspoon
Turmeric powder : a Pinch
Jeera : 1/3 teaspoon
Salt : Required Salt
Oil : 1 Teaspoon

Method :
1. Wash and cut vegetables and keep it aside. Wash and cut coriander leaves and green chilly.

2. Boil pigeon pea pods and keep it aside. Wash and cut another tomato into small pieces.
3. Boil a  whole tomato for 1 minute and remove its skin and grind it to a paste consistency.
4. Wash and remove the outer layer of ginger and wash it again and grate it.
5. Keep a pan on the fire and heat. Add a tablespoon of oil and put jeera/cumin seeds.

6. Fry nicely for 10 seconds. Add carrots, capsicum and fry nicely. Add tomatoes and fry for a minute. Add cooked pigeon peas. Add grated ginger and green chilly.

 7. Now mix all the vegetables nicely and add 1/2 Teaspoon of garam masala and fry for a minute.
8. Add garam masala, jaggery and turmeric. Mix it well and stir for 2 minute.

9. Add 1/2 cup of water and mix it well. Let it cook on low flame for 2 minutes. Add ground tomato paste.

10. Add salt and mix it well. Let the curry boil for a minute. Put off the fire and shift the curry to a serving dish.

11. Add cut coriander leaves and 1 teaspoon of butter. Mix it well
12. Serve the curry with a roti/naan/parota/chapati or any of your favourite choice.

Note : 

Do not cook vegetables till soft. Let it be crunchy. You can also fry them in oil. It taste best but it is not that good for health. Adding onions and garlic is optional. I have not added. Adding more vegetables is optional.
Time : 20 Minutes
Serves : 3 to 4.