Nepal can wait, or maybe better yet, I have to wait Nepal for little longer. My flight got cancelled, and with this short notice, I can only find little too expensive flights for my taste. I go there sometimes else, with better time, five days is too short time anyways. Instead Nepal, I decided to visit Sri Lanka. But I haven’t booked any flights, accommodation or nothing yet, so lets see. Tomorrow I’ll plan that.

Today’s dish is Vangibath, eggplant with rice. Usually I’m big fan of Indian dishes, but this time taste was OK only. Not my favorite. Maybe I messed up something. Or then it is only these dry rice-dishes, for some reason I don’t have so much taste for them.


  • 4-5 small egplant, sliced thin
  • 1 onion, sliced thin
  • green chili, chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • curry leaves
  • vangibath masala powder (I used cloves, cinnamon, jeera, chili powder, cardamom)
  • cashews of peanuts
  • cilantro
  • rice (½l)
  1. Heat oil in pan and add mustard, cumin, urad, green chili and curry leaves
  2. Add onions and saute well
  3. Add eggplant and saute few minutes
  4. Add salt and sprinkle water, cower with lid until cooked through
  5. Add masala powder and add rice, stir well
  6. Taste, add more salt and masala if needed
  7. Sprinkle lemon juice, garnish with cilantro and roasted cashews/peanuts



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: