Vangi Bath - Brinjal Rice
- Raw Rice - 1 Cup
- Brinjal/eggplants – Sliced
- Onion – 1 medium
- Dried Red Chillies - 20
- Chana Dal - 1/4 cup
- White Lentil/urad dal - 1/4 cup
- Dried Coriander Seeds - 1/4 cup
- Black Pepper Corn – 1 tsp
- Cloves - 1 tsp
- Cinnamon - 1 inch piece
- Poppy seeds - 1 tsp
- Star Anise - 1
- Freshly Grated Coconut - 1 cup
- Turmeric Powder - 1/4 tsp
- Asafoetida/hing - 1/4 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 1 sprig
- Salt to taste
- Idhayam Mantra Groundnut Oil - 2 TBSP + 1 TSP
Clean and pressure cook rice with 2+1/4 cups of water. Spread the cooked rice in a plate and keep it aside.
Add 1 tsp oil in a pan and dry roast red chillies and transfer in a plate. Next, roast dried coriander seeds, white lentil, chana dal, transfer in the plate. Dry roast poppy seeds, peppercorn, cloves, cinnamon, poppy seeds for a minute and transfer in the plate. Now add coconut and roast on low flame till it turns golden brown.
Let the mix cool down completely and then coarsely grind it and vangi bath masala is ready,
Add 2 tbsp oil in a pan and when it’s warm, add mustard seeds.cWhen the seeds crackle, add asafetida, onions and curry leaves and sauté till onions turn translucent.
Add brinjal and sauté for few minutes till they are cooked and soft.
Add turmeric powder, 2 tsp Vangi bath masala and mix well. Now add cooked rice, salt to taste and mix well.
Remove from flame, transfer in a bowl and serve with raita.