Ingredients:

• 2 cups jeera rice or basmati rice

• 8-9 small vangi ( brinjal/ eggplant ) chopped lengthwise

• 2 big onions chopped finely

• 1-2 green chilis chopped finely

• 1/2 tbsp chopped ginger

• 1 tbsp chopped garlic (optional)

• 1 tbsp chopped curry leaves

• 1/4 cup urad dal

• 1/4 cup chana dal

• 1 tsp mustard seeds

• 1/4 tsp turmeric powder

• 1 tbsp kashmiri chili powder

• 1/3 cup vangi masala powder (MTR brand )

• 1/2 cup fresh grated coconut

• 4 tbsp of amchur (mango) powder and 2 tbsp jaggery mixed in water

• coriander leaves for garnishing

• 1/2 cup oil

  
  

Method:

1. Clean, wash and soak the rice for about half an hour. Boil the rice and keep it aside.

2. Cut the brinjal length wise and soak it in salt water for 30 minutes (ref: TIP # 16)

3. Wash and soak both the dals in water for 10-15 minutes. Remove the water and keep aside.

4. In a heavy based vessel heat 1/2 cup oil add mustard seeds when it splutters add the urad and chana dal and cook for 2-3 minutes then saute the chopped garlic, ginger and green chili .Add the onions and cook till it is translucent.

5. Add all the other spices along with amchur and jaggery paste then add the vangi ( brinjal/ eggplant) .Cover with lid and cook on low flame till the vangi is soft.

6. Add the rice and mix well .

7. Remove in a serving bowl , garnish with coconut and coriander leaves.

   Serve this tasty vangi bath with yogurt.