Vangi bath / Brinjal Rice

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Brinjal (Long green)	250 grams	Cut into long thin pieces and soaked in water to avoid darkening
Onion	1 big	Sliced
Peanuts	2-3 tbsp
Cashewnuts	10-12	Split
Ghee	1 tsp
Oil	2-3 tbsp
Curry leaves	1 sprig
Coriander leaves	2-3 tbsp
Vangi bath masala powder	2-3 tbsp
Copra	3-4 tbsp
Lime juice	1 tbsp
Mustard	1 tsp
Jeera	1 tsp
Turmeric	¼ tsp
Salt	To taste
Sugar	½ tsp

Method:

Heat oil in a pan. Add mustard. Once it starts spluttering, add jeera, curry leaves, peanuts and saute till light brown. Add the onions and saute till translucent. Squeeze the brinjal and add it to the pan. Add turmeric, salt and vangi-bath masala powder and mix well. Cook covered till brinjals are soft and the raw smell of masala is gone. Add the cooked rice and mix well.

Roast the cashew-nuts in ghee and add it to the rice mixture. Add grated copra and mix well. Garnish with coriander leaves.

Serve hot with raita, curd.

Tip:

If you want more spice, add dry red chillies while tempering.