Vangi Bhath

Oil – 2 tbsp.

Mustard – 1 tsp

Bengal Gram Dhal – 1 tsp

Urad Dhal – 1 tsp

Red Chilli - 2

Fenugreek - 1/2 tsp

Asafetida – 1/4 tsp

Cashew / Peanuts - few

Curry leaves – few

Onion - 1, diced

Green Chilli – 2, slit

Eggplant - 1 cup, diced

Turmeric - 1 tsp

Salt

Tamarind Juice - 1/2 cup

Vaangi Bath Powder - 2 tbsp. ( dry roast and grind 2 tbsp. Coconut, 1 tbsp. Coriander, 1 tbsp. Channa Dhal, 1 tbsp. Urad Dhal, 2 Red Chilli, 1/4 tsp Asafetida)

Jaggery - 1 tsp, powdered

Rice - 1 cup, cooked

Heat Oil in a large pan.

Temper Mustard, Bengal Gram Dhal, Urad Dhal, Red Chilli, Fenugreek, Asafetida, Cashew and Curry Leaves.

Add Onion and Green Chilli; sauté until the Onion turns translucent.

Add in diced Eggplant along with Turmeric and required Salt. Cook closed until the Eggplant is cooked through.

Stir in Tamarind Juice along with Vaangi Bath powder and Jaggery. Cook closed for 5 min.

When the masala becomes thick stir in the cooked Rice and mix well.