Vangi Baath

(Curried Brinjal/Eggplant Rice)

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Prep Time: 10 mins
Cooking Time: 15-20 mins (60 mins if using freshly prepared rice)
Serves: 3-5
Recipe Source: Amma

5-6 cups Cooked Rice/2 cups uncooked Rice (Preferably Basmati or Sona Masuri)
8-10 Baby Purple Brinjals/Eggplants, stems removed, halved and then sliced into ¾ inch wedges and placed in cold water
2 tbsp Vangi Baath Masala Powder (Use homemade or store brought, Adjust acc to taste)
1 small marble sized Tamarind Pulp, soaked in ¼ cup hot water for 10 mins and juice extracted
1 tbsp Jaggery/Brown Sugar (Optional, Adjust acc to taste)
1-2 Green Chillies, slit (Optional)
½ tsp Turmeric Powder
2-3 tbsp Roasted Peanuts or Cashews
Salt to taste

For Tadka/Tempering:
1 tsp Mustard Seeds
1 tbsp Channa Dal/Split Bengal Grams
1 tbsp Urad Dal/Split Black Lentils
2-3 Dry Red Chillies, halved (Adjust acc to taste)
2-3 springs of Curry Leaves
¼ tsp Hing/Asafoetida
2 tbsp Oil
Cook rice in enough water and let it cool completely. Then take this cooked rice and add tbsp of oil to it. Mix well making sure that every grain is separate. Keep it aside till needed.
Heat oil in a pan and add mustard seeds to it. When it starts to pop and splutter, add channa dal, urad dal, halved dry red chillies, hing and curry leaves. Sauté till the lentils turn golden brown.
Now add baby brinjal wedges and slit green chillies if using and stir fry continuously for 5 mins till oil and lentils are coated well.
Now add tamarind water, jaggery, vangi baath powder, turmeric powder and salt to taste and mix well. Cover and cook at medium heat for 5-8 more minutes, stirring in between.
When the brinjals are cooked well add cooked rice and roasted peanuts and mix well. Cook for 2 more minutes till every grain of rice is cooked through and the spice mixture is coated well.
Serve this delicious Vangi Baath with cool Raita and Papads and enjoy.

Fry finely chopped onion after tadka and before adding brinjal pieces if needed.
Add potatoes, green peas and capsicum/bell peppers in place of brinjals to enjoy this delicious rice if you are not too fond of eggplants.
Replace tamarind with few tsp of lime/lemon juice.
Use Ghee in place of oil if you are not counting all those calories.