Vaangi bath/ Brinjal rice

Serves-2

Ingredients:

• Cooked rice -2 cups
• Brinjal -6 to 7nos
• Tamarind- 1tsp tightly packed 
• Turmeric powder -1/8tsp
• Salt -To taste

To roast and grind:

• Coconut gratings -1 tbsp
• Coriander seeds -1 tsp
• Urad dhal- 1 tsp 
• Channa dhal -1 tbsp
• Pepper corns- 7 to8
• Dry red chilli- 4 to 5
• Oil -1 tsp

 To temper:

• Oil -2 tbsp
• Mustard seeds- 1/2 tsp 
• Urad dhal -1 tsp
• Channa dhal- 1 tsp
• Bay leaf-2
• Cardamom -1
• Cinnamon-1 small piece
• Cloves -2
• Curry leaves - A spring 
• Hing/Asafoetida- A generous pinch 

Method:

• Roast all the ingredients mentioned under 'roast and grind '.Bring them to room temperature and grind them to coarse powder. 
• In a pan temper with items mentioned under temper.
• Add vertically cut Brinjal and saute for few mins. Then add Tamarind extract and salt.
• when Brinjal is cooked add the ground powder, mix well and turn off the flame.
• Add cooked rice to it and mix well.
• Serve with appalam/ vadams/ chips.

Notes:

• I personally don't like masala flavour in Vaangi bath so you can either add or avoid whole spices ( bay leaf, cinnamon, Cardamom and cloves).
• You can use Basmati rice or usual rice which you cook.
• Adjust spice and Tamarind as per your taste preference.