Ingredients

Badanekayi ( Mysore variety)//brinjal//baingan//egg plant—-6

Ghatti avalakki (thick poha//beaten rice flakes)—2 cups

Vanghi bhath powder— 2 tablespoon

Dry coconut grated (kobbari//copra)—1/4 cup

Jaggery powder (Bella//gud )—1 teaspoon

Tamarind soaked in water (hunase hannu//imli)—small lemon sized or lemon juice—1 tablespoon

Salt—to taste

Ingredients for seasoning (oggarane)

Oil—4 tablespoon

Mustard seeds (sasive//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Channa dhal (Kadale belle)—1 tablespoon

Urad dhal (uddina belle)—1 tablespoon

Asafoetida (hing//ingu)—1/2 teaspoon

Arisina (turmeric powder//haldi)—1/2 teaspoon

Curry leaves (karibevu//kadipatta)—few

Wash and soak avalakki in water for 10 minutes.

Just add enough water to immerse avalakki otherwise it becomes soft and mushy.

Wash and cut the badanekayi into 2 inches long length wise pieces.

Immerse the badanekayi pieces in water to avoid discolouration.

Take the pan or kadai,add oil and heat on medium flame.

Once it’s hot enough add sasive,jeerige,hing,

When it starts spluttering add kadale and uddina belle.

Keep sautéing.

Add arisina and karibevu.

Now add drained badanekayi from water and mix well,keep stirring.

Add 1/4 cup of water ,cover with a lid and cook on medium flame.

When badanekayi turns little soft,add salt,jaggery powder and vanghi bhath powder.

Mix well together.

Then add tamarind juice,grated dry coconut and mix well together.

Let it be low flame until everything mixes well and turns to palya (subji) consistency.

Now add soaked avalakki and mix gently.

Switch off the stove

Cover it with a lid and let it be in the kadai for 5 minutes,so that avalakki absorbs with the palya.

Now tasty avalakki vanghi bhath is ready to serve.

Serve hot.