Vangi Bhaat/ Brinjal Rice

Vangi Bhaat- is a dish of Karnataka, India

Ingredients:

• Vangi Bhaat Masala: ( Dry roast all the ingredients of Vangi Bhaat Masala and grind them to form a powder )
• Chana daal: 2 tbsp
• Urad daal: 2 tbsp
• Dry coconut: 1 tsp (optional- Don't add if you want to increase shelf life)
• Coriander seeds: 2 tbsp
• Fenugreek seeds: : 1 tsp
• Curry leaves: a few
• Cinnamon: 1'' piece (2-3 pieces)
• Cloves: 4-5
• Badi Illaichi: 1
• Red Chillies: 10 (Use 2 mixed varities of chilli ie byadgi for nice color and guntur variety for spiciness )
• Oil: 1 tsp
• Rice: 1 cup
• Small Brinjal/ Auberjine : 4-5 (Wash, Dont peel, Chop in 4 cm long and 2 cm wide strips) (thin green brinjal preferably) (Soak in cold water for 10 mins)
• Tamarind paste: 2 tbsp
• Salt: to taste
• Dry red chilli: 2-3
• Turmeric pwd: 1/2 tsp
• Dessicated coconut pwd: 1-2 tbsp (optional)
• Mustard seeds: 1 tsp
• Urad daal; 1 tsp
• Oil: 2-4 tbsp
• Curry leaves: a few (~8-10 leaves)
• Vaangi bhaat pwd: 2.5 tbsp
• Jaggery pwd: 1/4-1/2 tsp
• Chana daal: 1 tbsp
• Hing: a pinch
• Peanuts: 2 tbsp (You can also add cashews instead of peanuts)

Method:

• Vaangi Bhaat powder:
• Dry roast dry coconut for 1-2 mins until it turns light golden colour. Keep it aside.
• Dry roast chana daal, urad daal, coriander seeds,cardamom,cinnamon and cloves on low flame for few mins.. Keep it aside.
• Add few drops of oil to the same pan .Fry both the type of red chillies and curry leaves on low flame till the chillies are crisp. Switch off and transfer to a plate .
• Combine all the roasted ingredients together .Mix well and allow them to cool .
• Grind to form a powder.
• Boil rice and keep it aside. (Add salt and 1 tsp oil in rice while boiling)
• Heat 1 tsp oil. Add mustard seeds, dry red chilli, hing, curry leaves, urad daal and chana daal. Lightly roast them . Add peanuts. Cook until peanuts are done. 
• Add brinjal. Stir fry for few mins. Add salt  and turmeric pwd.
• Cover and Cook on low flame till done (~ 3-4 mins). (If needed, sprinkle some water). Add jaggery  and dessicated coconut. Mix well.
• Now add tamarind pulp, vangi bhaat masala and dessicated coconut pwd .
• Add rice. Mix well.
• Serve hot.