Vangi Bath / Brinjal Rice

Vangi Bath is a popular dish from Karnataka. Rice is mixed with a curry made of eggplant or brinjal and spices.
 Ingredients:

• Small eggplants or brinjals – 6
• Chopped onions – 1 cup
• Green chilies – 4
• Basmati rice – 1 and 1/2 cups
• Oil – 2 tbsp
• Mustard seeds – 1 tsp
• Urad dal or split white lentils – 1 tsp
• Chana dal or split bengal gram – 1 tbsp
• One bay leaf
• cumin seeds  – 1 tsp
• Salt to taste
• Chopped cilantro for garnishing

Masala or spices :

• Coriander seeds – 1/2 tbsp
• Chana dal or Split bengal gram – 1/2 tbsp
• Urad dal or Split white lentils – 1 tsp
• Dry red chilies – 5
• Pepper –1/2 tsp
• Cloves – 4
• Cinnamon stick – 1/2″
• Cumin seeds – 1 tsp

Method of Preparation:

1. Wash and soak rice for 20 minutes.
2. Heat a tsp of oil in a frying pan and add all the masala ingredients one by one.
3. Fry till the dals become golden brown.
4. Remove from heat, cool it and grind it to a coarse powder.
5. Boil 4 cups of water and add bay leaf, cumin seeds and finally add the soaked rice.
6. Add a little salt. Cook the rice and drain extra water.
7. Heat another deep bottomed pan, add the remaining oil.
8. Add mustard seeds. Once they splutter, add urad dal, chana dal and green chilies.
9. Fry till the dal becomes golden brown and add onions followed by salt. Remember we have already added salt to the rice.
10. Saute onions till it becomes translucent.
11. Now add the cut eggplants and cook until the eggplants become soft and crisp.
12. Add water and make a thick gravy.
13. Now add the cooked rice and mix well.
14. Garnish with chopped cilantro.