Rava Vangi Bhath

PREPARATION

1. In a bowl, add 30 grams tamarind, 50 milliliters water and soak for 30 minutes.
2. Heat 1 1/2 teaspoons oil in a pan, add 1 teaspoon cloves, 1 cinnamon stick, 1 teaspoon fenugreek seeds, 1 1/2 teaspoons coriander seeds, 6 dry red chili and roast for 3 - 5 minutes on medium heat.
3. Add 20 grams coconut and roast until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat 1 teaspoon oil in a pan, add 25 grams split bengal gram, 25 grams white lentils and roast for 3 - 5 minutes on medium heat tor until it turns golden brown in color.
6. Remove it from heat and transfer this into a blender, add the roasted coconut dry red chili mixture in it.
7. Blend it into a fine powder.
8. Take a bowl and place a stainer on it.
9. Add the soaked tamarind on it and remove the seeds from it.
10. Take 235 grams eggplant and cut it into pieces.
11. Transfer this into a bowl, add 700 milliliters water and soak for 10 minutes.
12. Take a another pan, add 200 grams semolina and dry roast for 5 - 7 minutes or until it turns golden brown in color.
13. Remove it from heat and keep aside.
14. Heat 35 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 dry red chili, 1 teaspoon split bengal gram, 1 teaspoon white lentils and stir for 1 - 2 minutes.
15. Add 1 tablespoon cashew, 1 tablespoon curry leaves, 1/4 teaspoon asafoetida and stir again.
16. Then, add 1 teaspoon green chili, 65 grams onions and fry till translucent or until it turns golden brown in color.
17. Now, add 130 grams tomato and saute until it turns soft and pulpy.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 1/2 teaspoon turmeric and stir well.
20. Add 30 grams bell pepper, 35 grams green peas and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Then, add soaked eggplant and mix it well.
23. Add the prepared masala, 1 1/2 teaspoons salt, 1 teaspoon sugar and mix it well.
24. Cover it with lid and cook for 8 - 10 minutes on medium heat.
25. Open the lid and give it a nice stir.
26. Now, add the prepared tamarind pulp and mix it well.
27. Add 700 milliliters water and mix it well.
28. Bring it to a boil.
29. Then, add the roasted semolina and mix it well.
30. Again bring it to a boil.
31. Cover it with lid and cook for 5 - 7 minutes on medium heat.
32. Open the lid and remove it from heat.
33. Garnish with coconut.
34. Serve hot.