Dry roast all the ingredients, under the head “for the powder” and allow it to cool.
When done, make it to a fine powder and store it in a container.
Now the vangi bath powder is ready. Cook the rice with 1 and half cup of water and allow it to cool completely. The grains should be separate. Cut the brinjals into small cubes.(i used the long purple colour brinjal) Cut the onions lengthwise. Heat a kadai and add the oil. Temper with mustard seeds,urad dhal. Add onions and saute them for till golden brown. Add the brinjals and add salt and turmeric powder.
Cook in medium flame till the brinjals become tender. Don’t add water. Add the vangi bath powder and gently mix with the brinjal mixture.
Roast the peanuts in oil just before mixing the rice. Add curry leaves.
Mix gently with the rice.
Transfer to a serving bowl and enjoy with any raita of your choice.
For the powder Coriander seeds 3 tblsp Red chili 8 Channa dal 2 tblsp Sesame seeds 1 tblsp Cinnamon stick a small piece (optional) Kopparai | dry coconut 2 tblsp For the rice Raw rice | basmati rice 1 cup Eggplant (Small ) 4-5 Onion 1 (optional) Oil 1 tblsp Vangi bath powder (recipe given below) 2-3 tblsp Mustard seeds 1/4 tsp Urad dal 1 tsp Peanuts 1 tblsp (optional) Curry leaves few Salt as needed
Method: http://www.foodlyrics.com
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