Vangi Bath ( Egg Plant Rice)

Like many others I too love Brinjal very much. Today's recipe is "Vangi Bath". I came to known about this recipe from my sis and she learned from her friend, who is from Karnataka State. Preparing this recipe is very easy. We can prepare Vangi bath masala ahead and can store for later use. For this recipe we can use leftover rice. This recipe will be perfect for lunch box.

Cook Time : 25 to 30 minutes
Serves : 3 
Ingredients:

• Raw rice - 2 cups
• Egg plant/Brinjal - 2, chopped ( I used long Brinjal )
• Tamarind Pulp - 1 Tablespoon
• Jaggery or Sugar - 1 tsp
• Turmeric - 1/2 tsp
• Salt to taste

Ingredients For Vangi bath Masala:

• Coriander seeds/Dhaniya - 1 Tablespoon
• Cumin seeds/Jeera -1 tsp
• Dry Red chillis - 3
• Pepper corns - 10
• Chick pea/Chana dal - 1 Tablespoon
• Split black gram/Urad dal - 1 Tablespoon
• Sesame  seeds/Nuvvulu - 1 Tablespoon
• Grated Coconut - 2 Tablespoon
• Cloves -5
• Cinnamon - 1 inch piece

For Tampering:

• Mustard seeds/Avvalu - 1 tsp
• Chick peas/Chana dal - 1 Tablespoon
• Cumin seeds - 1/2 tsp
• Curry leaves - 1 spring
• Cashews - 3 Tablespoons
• Oil - 2 Tbsp

Cooking Rice:

• Wash rice and drain the water for three times. In a rice cooker or pressure cooker add washed rice and four cups water and cook until done. 
• Fluff the rice and let it cool. ( Can also use left over rice)

Preparation Masala:

• Dry roast all the ingredients under masala on low heat until they turn golden color and nice aroma fills the room. 
• Let them cool and grind into powder and keep aside. ( We can store the masala in air thigh container for later use)

Preparing Vangi Bath:

• Heat oil in a deep pan, add mustard seeds. When they start splutter, add chana dal/chick peas, curry leaves and cashews and fry till they turn golden brown.
• Add chopped brinjal/egg plant, turmeric powder and little salt and cook with lid on until brinjal cooked.
• Now add vangi bath masala, salt, sugar and tamarind pulp and cook for couple of minutes.
• Add cooked rice and mix well on low heat cook for 5 mins.
• Serve with Raitha.