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.