Vangi Bath (Brinjal / Eggplant Rice)

Masala - Heat a pan on medium heat and dry roast 1 tsp of Cumin Seeds, 1 tsp of Coriander Seeds, 1 Clove, 1" Cinnamon and 3 dry Red Chillis for 2 minutes. Remove and keep aside. In the same pan, heat 1 tsp of Oil, add ½ tbsp of Channa Dal and ½ tbsp of  Urad dal (black gram dal) and fry for 2 minutes till they turn red. Remove and keep aside. Add ¼ tsp of Poppy Seeds, ¼ tbsp of Sesame Seeds and ½ tbsp of Grated Coconut and fry for a minute and turn of heat. Add ¼ tsp of Asafetida and stir fry for a few seconds. Cool and grind all the roasted ingredients to make a powder.

Preparation - Cook 1½ cup of Raw Rice such that each grain is separate, add a tsp of Ghee, ½ tbsp  of Lemon Juice and combine. Wash and thinly slice 8 green or purple Brinjals / Eggplants into 2" pieces and place them in salted water.

Vangi Bath - In a pan, heat 1½ tbsp of Oil, add 1 tsp of Mustard Seeds and let them splutter. Add 1 tsp of Channa Dal, 8 Curry Leaves and fry. Add the brinjal pieces, a pinch of Turmeric Powder, Salt to taste and fry for 25-30 minutes. Add the ground masala powder, combine well and saute for another 2-3 minutes. Add the cooked rice, mix and add 2-3 tbsp of Roasted Peanuts and combine with the rice.

Serve hot with yogurt and appadam.