Vaangi Bath

Ingredients

• Rice – 1 cup
• 2-3 Long purple or green Eggplants cubed
• Tamarind - one small gooseberry sized
• Onion – 1 No
• Ginger - 1 inch piece
• Bengal gram dhal – 1 teaspoon
• Urad dhal – 1 teaspoon
• Turmeric powder – a pinch
• Mustard – ½ teaspoon
• Ghee - 1 tablespoons
• oil - 1tbsp
• Curry leaves - few
• Salt – as per taste

To Roast and Grind

• 1 tbsp chana dal
• 1tbsp urad dal
• ¼ tsp fenugreek (methi seeds)
• 1 tbsp dry coconut
• 3 red chillies
• ½ tbsp coriander seeds
• ½ tbsp cumin seeds
• 2 cloves
• 1 cardamom
• 1” cinammon stick
• 1/2 tbsp of oil
• salt - as required

Method

1. Take the pan ,add 1/2 tbsp of oil.
2. Roast all the ingredients untill they turn into light golden brown colour.
3. Remove from flame and allow it to cool for sometime.
4. Then grind it to a coarse powder.
5. Soak rice for half an hour,heat ghee in a pan ,add rice ,fry for a minute and add 2cups of water and add salt and cook well .
6. Cool the cooked rice and keep aside.
7. Cut brinjal into finger length strips and keep it immersed in water till use,cut ginger into thin strips
8. Extract tamarind juice from the tamarind.
9. Heat the kadai with a tsp oil and fry brinjals with turmeric till soft.Keep aside.
10. In the same kadai add oil and add Mustard ,Bengal gram dhal,Urad dhal and roast it nicely.
11. After done add ginger,and curry leaves.
12. Add the tamarind juice,required salt for brinjal and bring it to boil.
13. Add the brinjal and ground masala and simmer for 5 minutes.
14. Take care that brinjal doesn't gets mashed.
15. At the end the masala will become a thick paste and shiny.
16. Add this to rice and mix carefully. Check for salt and serve hot with papad or raita of your choice .