Ingredients:Rice - 1 cup
Tender purple brinjals - 200 gms
Dry red chillies - 8
Hing - a pinch
Ghee - 1 Tblsp
Oil
Curry leaves few
Cashew nuts - 10-12
Salt as required
Big onion- 1
For seasoning:
Mustard seeds - 1 tsp
Jeera - 1/2 tsp
Urad dal - 1 tsp
Chana dal- 1 tsp
Curry leaves - few
For masala powder:
Poppy seeds - 2 tsps
Grated dry coconut - 1 1/2 tblsps
Cinnamon - 1/2 inch piece
Elaichi (Cardomom) - 2
Coriander seeds -3 tsps
Method:
Cook rice cool and then keep aside.
Cut the brinjal into small cubes.
Cut the onion into slices.
Roast the items to powder and dry grind them into powder and keep aside.
Heat oil in a kadai and add the seasonings and then add the sliced onions and fry the onion slices and then add the hing and brinjals.
Fry and cook in medium flame till it is cooked well.
Now add the powdered masala spices and stir and mix well.
Add salt and mix nicely and fry for few more minutes.
after the brinjal is cooked well remove from fire and mix the masala brinjals with rice nicely.
Take a kadai put ghee in it and add broken cashewnuts and roast nicely and add to the rice.
Now the Vangi bath is ready to be served with any raitha of your choice.
