Rava Vangibath

Usually Vangibath is done with rice. Rava vangibath is a variation of Upma with Egg Plant / Brinjal and Onion and VangiBath Powder. This is a specialty breakfast/snack item from Karnataka.
Prep Time	10 Minutes
Cooking Time	30 Minutes
Serves	4 People
Ingredients	Roasted (Bansi / Upma) Rava /Sooji Sliced Egg Plant / Brinjal Onion Curry Leaves VangiBath powder Salt Lemon juice	1 Cup ½ Cup 1 Small A few 1 Tsp. To taste To taste
Seasoning	Mustard Urad Dal Chana Dal Oil	½ Tsp. 1 Tsp. 1 Tsp. 1 Tbsp.
Method 1.  Chop onion into fine pieces. 2.  Heat oil in a pan and make seasoning. 3.  To this add onion and sauté for 3-4 minutes. Add chopped eggplant and curry leaves and sauté them till they are soft. 4.  Add vangibath powder and salt and mix well. 5.  Meanwhile boil 2.5 to 3 cups of water in a separate vessel. 6.  Add rava and fry for one more minute. Now pour the boiling water on the rava slowly. Stir it continuously. 7.  Cover the pan with a lid and let it cook on a medium to low flame till it is done. 8.  Garnish with coriander leaves, squeezed lemon. Mix well and serve hot with mixture/chutney powder/curd etc! Note: Adding 1 spoon of ghee after the Upma is done, enhances the flavor