VANGI BATH

Vangi bath aka Brinjal rice is a Karnataka specialty . Out of the three years I stayed in Bangalore, this was one of the variety rice I liked.   When I planned to try the recipe, I was not sure about the outcome and Believe me. It tasted same or even better and the recipe was simple and easier than I thought.

Make sure brinjals are not overcooked that they become so mushy.It looks and tastes better with the brinjals intact.It is a full meal in itself  when served with Raitha and pappadam/Pappad.

Add few cooked  chicken pieces along with the brinjal and Non-vegetarians will absolutely love it. (that's what I did with my Hubby :)
It's a less-messy great tasting lunch pack for school/office.

Ingredients: 
Long brinjal (chop it into cubes and place it in salted water) - 1
Raw rice/Basmati Rice, washed and cooked -  1 and half Cup
Green chillies- 2 nos
Onion chopped - 2 nos
Coconut grated - half shell
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Garam masala - 1 tsp
Salt -  to taste
Lemon - 1
Cashew nuts - few roasted
Oil/ghee

For Tempering:

Mustard
Split urud dhal
Bengal gram dhal
Red chilli
Curry leaves
Asafoetida powder

METHOD:
   
* Heat oil in a pan and add Tempering ingredients.  Stir it till the seasoning is done.  Break the  red chillies into two before adding
* Add onion and curry leaves and saute it till light brown
* Add the brinjal pieces and stir until about 3/4 cooked. 
* Add the spice powders i.e. turmeric, coriander, chilli, cumin, garam masala and salt. Mix them properly.
* After about 5 minutes add the grated coconut and let it cook. if needed add little bit of water to help them cook faster and cook it with lid closed.
* Squeeze lemon onto the eggplant. let sit for 1-2 minutes
* Toss the Rice into eggplant, stir and heat it for few minutes. 
* Garnish it with some roasted cashew nuts