Vangi Bath

Ingredients

List 1

Brinjal (egg plant) - 4 nos chopped in 1/2" cubes

Rice - 1 cup

Mustard - 1 tsp

Urad dhal - 1 tsp

Bengal gram dhal - 1 tsp

Curry leaves - 10 nos

Tamarind paste - 1 tsp

Turmeric powder - 1/4 tsp

Gingelly oil (sesame oil) - 2 tsp

Salt to taste

List 2

Cinnamon - 2 cms piece

Cloves - 2 nos

Urad dhal - 1/2 tsp

Bengal gramdhal - 1/2 tsp

Methi seeds(fenugreek) - 1/8 tsp

Pepper corns - 6 nos

Coriander seeds - 1 tsp

Cumin seeds -1/2 tsp

Dry red chilly - 1 nos

Grated coconut - 1 tbs

Sesame seeds - 1 tsp

Asafoetida - 1/8 tsp

Gingelly oil - 1 tsp

I used sona masoori rice you can also use basumathi rice for this preparation. Cook rice in 2 cups of water and reserve. Heat oil in a pan and add all the ingredients in List 2 one by one in the given order ( keep it in medium heat) . Fry them in oil until the coconut is golden brown. Cool it and make a dry powder, set aside. Heat oil in kadai, Splutter mustard and add urad dhal, bengal gram dhal and curry leaves fry them in oil for few seconds. Then add the chopped brinjal, stir in oil for about 2 to 3 mins. After that pour in the tamarind paste mixed in 1/2 cup of water, salt and turmeric powder. Allow the mixture to boil and reduce the heat to medium. When the mixture is almost thickened or until brinjals are soft, stir in the dry powder. Cook until it leaves oil. Then mix the cooked rice well with the brinjal masala. Garnish with coriander leaves and serve hot.