Vangi Bath (Brinjal / Eggplant Rice) Recipe
Ingredients for the masala:

Chana Dal – 1 tsp
Urad Dal – 1 tsp
Cumin Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Coriander Seeds – 2 tsp
Red Chillis – 5 nos.
Grated Dry Coconut – 2 to 3 tsp

For Temperig and Cooking:
Ghee – 4 tsp
Oil – 1 tbsp
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/4 tsp
Asafoetids Powder – 1/4 tsp
Onions – 2 nos (medium sized / Chopped)
Few Curry leaves
Brinjal – 250 gms
Turmeric power – 1/4 tsp
salt
Tamarind puree – 1/4 cup
Cooked Rice – 3 cups

Method:
step 1: Preparing The Vangi Bath Masala
1. Dry roast Chana dal, Urad dal, Cumin seeds, Fenugreek seeds, Coriander Seeds and Red chillis till they turn brown
2. Add the grated dry Coconut and Roast for a minute. Do not let it burn
3. Let the mixture cool and then grind to a coarse powder
your vangi bath masala is ready

Step 2: Tempering and cooking
4. Add the Ghee, Oil, Urad Dal, Chana Dal, Mustard Seeds, Cumin Seeds & Asafoetida Powder and saute
5. Add the chopped onions and curry leaves and saute till the onion turns color
6. Add the brinjal pieces, Turmeric powder and salt and mix well
7. Close with lid and let it cook for 10 – 15 minutes
8. Now add the tamarind puree and saute well
9. Gradually add the cooked rice and mix well.
10. Finally add a tea spoon of ghee and serve! Garnish with cashew nuts if you like.
Enjoy cooking… Bon appétit!!!

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