Vangi Bath

Contains: peanut

• Chana dal

  8 g

• Coriander seeds

  8 g

• Curry leaves

  5 g

• Dried red chilli

  3 pc

• Eggplant

  cubed

  200 g

• Fresh coconut

  grated

  40 g

• Mustard seeds

  3 g

• Oil

  25 ml

• Peanuts

  20 g

• Rice

  200 g

• Salt

  to taste

• Tamarind pulp

  15 g

• Turmeric powder

  2 g

• Urad dal

  6 g

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Method

1. 1Dry-roast coriander seeds, chana dal, urad dal, dried chilli and coconut until fragrant.
2. 2Grind the roasted mix to a coarse vangi bath powder.
3. 3Cook the rice until fluffy, then spread to cool.
4. 4Heat oil and crackle mustard seeds, peanuts and curry leaves.
5. 5Add the brinjal cubes with turmeric and salt, then saute until soft.
6. 6Stir in tamarind extract and the ground masala powder.
7. 7Cook a couple of minutes until the brinjal is well coated.
8. 8Fold in the cooled rice gently until evenly mixed.
9. 9Rest briefly for the flavours to settle, then serve warm.