Vaangi Bath:Ingredients:

To Be Toasted Each Separately And Powdered Togather:

Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Black Sesame seeds 2 spoons
Asafoetida.

For Rice:

Long Grained Rice/Basmathi 1 cup
Ghee few spoons
Salt

For Pan-Frying:

Italian Eggplants/ Brinjal 6-8 sliced
Salt
Turmeric powder 1/4 spoon
Tamarind paste 1/4 spoon/ lemon juice few spoons(i used lemon)
Ghee few spoons.

For Sesonning:

Ghee few spoons
Mustard 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Dry redchilies 3.

Method:

In a pressure cooker, cook rice along with salt and few spoons of ghee. When it is done…spread the rice in a wide tray. Fluff the rice with fork. Allow this to cool down to room temperature.

In a wide, heavy bottomed skillet, heat oil. Stir-in sliced eggplants…add salt, turmeric and lemon juice. Fry them till the egg-plants are tender.

Now add powderd spices too. Let them get fried well. Whent he raw smell of the spices is gone and oil shows up on sides, remove from heat.

Now mix this spicy eggplants with rice. Let the rice get well coated with soice-blend.

In a separate pan, heat ghee. Add sesonning ingredeients one by one. Wait till they pop and splutter.

Now run thsi sesonning over the rice. Mix them once again thoroughly. Using hands could be a good choice.

Serve warm as a main dish for lunch. Enjoy!