Ingredients

• 1 cup rice yields ~ 2 cups of cooked rice
• 4 cup cut /4 medium vangi/brinjal/eggplant
• 4 TBSP oil
• 1 tsp mustard seeds
• little Hing/asafoetida
• 1 TBSP urad dal
• 1/2 TBSP channa dal
• few curry leaves
• little turmeric powder
• 3 TBSP Vangibath powder
• 1 tsp Jaggery
• small keylime sized taamarind soaked in water
• 1¾ to 2 tsp salt salt to taste
• 1 to 2 TBSP shredded dry coconut optional

Instructions

1. Wash and cook 1 cup of rice with 1½ to 2 cups of water ( rice to water ratio depends on the rice ) and keep it ready.
2. Wash and cut the eggplant 1½ inch long length wise as shown. Keep the cut brinjal in water to avoid discoloration.
3. Heat the 4 TBSP oil on medium heat in a thick bottom pan. Once it is hot enough, add hing, and mustard seeds. Once the mustard seeds pops, add the dals. Fry it until it turns golden brown.
4. Now add curry leaves, turmeric powder and squeeze the water from the cut eggplant and add it to the seasoning and mix it.
5. Cover it and cook it for 5 minutes.
6. After 5 minutes add salt, mix it. If the eggplants are not cooked, cover it ad cook it for few more minutes.
7. Now add the vangibath powder, squeeze the tamarind juice, add jaggery and grated dry coconut (if you are using). Mix it well.
8. and leave it on low heat until the oil leaves the palya/mix.
9. Now add the rice, mix it gently.
10. Cover it and let it be on low flame for another 5 minute so that the rice absorbs the flavor from the palya. Then turn the heat off.
11. Now the world famous vangibath is ready to serve. Enjoy this with papads, or raita .

Notes