Cabbage Vangibath

My favorite rice dish is unmistakably Vangibath. It is traditionally prepared with egg-plants also known as brinjal in India. A particular variety Mysore brinjal(also known as Erengere Brinjal) which is very tender, light green shinny and long are the preferred variety. However the variety is restricted to southern Karnataka and is hard is find it elsewhere. So one of the available alternative is cabbage. They make a good substitute. For the brinjal vangibath here in the USA i tend to use baby egg plants which is the second best alternative.

Cabbage (i used the red one because of the colour, but green will be just as good) cleaned and chopped
Oil
Mustard Seeds
Curry leaves
Hing
tamarind concentrate 1/4 tbsp

Vangi bath spice mixture
Urad Dal 1 tablespoon
Channa Dal 1 tablespoon
Corriander seeds 2 tbsp
Clove 2
Red Chillies 14 and above
Dry Coconut 2 tbsp

Method
Toast all the spices for the spice bend on a hot skillet and blend it into a course powder. I use a coffee grinder. I make a big jar of it and it will last me for a month or so.

Heat oil in a skillet. Drop the mustard seeds, curry leaves and cabbage. Add a little salt to wilt the cabbage. When the cabbage is half cooked, stir in the spice blend and the tamarind concentrate (thinned out in about 2-3 tbsp of water) mix well cook on medium heat till well done.

Mix it with rice and sprinkle some lemon juice before serving.