Vangi bath/ Brinjal rice

Rice – 1 cup
Brinjal – 4 Nos
Onion – 1 No
Bengal gram dhal – 1 teaspoon
Urad dhal – 1 teaspoon
Turmeric powder – a pinch
Mustard – ½ teaspoon
Ghee - 2 tablespoons
Curry leaves - few
Salt – 1 teaspoon or as per taste
For making Vaangi Bath Powder:
Red Chillies – 2 to 3 Nos
Coriander Seeds – 1 tablespoon
Bengal gram dhal – 1 teaspoon
Urad dhal – 1 teaspoon
Cinnamon stick – 1 small piece
Cloves – 2 Nos
Coconut gratings – 1 tablespoon
Salt – ½ teaspoon
Oil – 2 teaspoons
Method:

In a kadai put two teaspoons of oil and fry red chillies, coriander seeds, bengal gram dhal, urad dhal, cinnamon stick and cloves separately. Finally add the coconut gratings and fry well. Cool it. Add salt and grind it to a powder.

Cook rice till soft. Chop the onion finely. Cut brinjal into lengthwise thin slices.

In a kadai put the ghee and when it is hot add mustard. When it pops up, add bengal gram dhal and urad dhal and fry till it turns light brown. Add chopped onion, curry leaves and fry well. Add brinjal along with turmeric powder and salt and stir fry till the brinjal is soft. Add ground vaangi bath powder and stir well. Then add cooked rice and mix well.

Serve with fried papad or chips.
Brinjal (Egg Plant)