VANGHI BATH [BRINJAL RICE]

Ingredients:

Small fresh brinjals[diced]-6
Rice cooked with salt- 4 to 5 cups
Tamarind- a small lime size
Sliced onion-1 cup
Turmeric powder- 1/2 tsp
Mustard seeds- 1 tsp
Curry leaves- a handful
Shredded coconut-1 cup
Bengal gram- 1 tsp
Black gram-1 tp
Fenugreek seeds- 1/2 tsp
Asafoetida-a marble size
Red chillies-3 to 5
Coriander seeds-2 tsp
Cinnamon- 1 piece
Ghee- 1 tbsp
Enough oil and salt

Procedure:

Soak the tamarind in enough water for 1 hour and then extract its juice. Fry the Bengal gram, black gram, fenugreek seeds, asafoetida, coriander seeds and the red chillies in a little oil and then powder them finely. Fry the coconut in the ghee to a golden brown colour. Heat a kadai and pour 3 tbsp of oil. Add he mustard seeds and when they splutter add the onion and fry them till they become golden brown. Add the brinjals with the turmeric powder and fry for a few minutes. Then add the tamarind juice with enough salt. When the gravy is thickened, add the fried powder and mix well. Let it cook for a few minutes. Add this to the rice along with the curry leaves and the fried coconut. Mix well.