VANGIBATH

required:small green brinjal or long brinjal-1/2 kg,coriander seeds-1&1/2 tsp,groundnuts1/2 cup,uraddal-4 tsp,cinnamon-2"piece,cumin seeds-1 tsp,cashews-2 tbsp,cloves-5,dry red chillies-11,dry coconut-2 tbsp,sona masoori rice-1&1/4th cup,water-2&3/4th cups,fenugreek seeds-less than 1/4 th tsp,tamarind paste-3 tbsp,salt-according to tatse,oil-4 tbsp,turmeric pd-1/2 tsp,mustard seeds-1/2 tsp,chanadal-3/4 th tsp,curry leaves-few,hing pd-2 pinches,jaggery pd-1 tsp

method

pressure cook the rice with water and keep.

dice the brinjal into thick wedges and keep in salted water.

dry roast uraddal,cinnamon,dry red chillies,cloves together.again dry roast cumin seeds,fenugreek seeds until nice aroma comes.grind  everything into a fine powder.this is the vangibath masala.this masala can be stored in a clean jar.

heat the oil in a wide pan and tip in mustard seeds,hing pd,chanadal,curry leaves,turmeric pd one after the other.when mustards pop add groundnuts,cashews.when they slightly change colour put squeezed and drained brinjal.tip in salt and cover on high flame for a min.after that reduce the flame and keep it covered until the brinjal turns soft.then add tamarind paste,coconut,jaggery pd and mix well.turn off after a min.to this mixture add rice,ground powder and mix well.

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