VANGI BATH

Rice -- 1 cup
Peanut -- 1/2 cup -- (soaked in water for 2 hours)(optional)
Brinjal (eggplant)(purple) -- 8-10 (small) (cubed)
for Masala

Coconut oil -- 1 teaspoon
Split chickpea(Chana dal) -- 1 tablespoon
Split black gram (urad dal) -- 1 tablespoon
Fenugreek seeds -- 1/8 teaspoon
Coriander seeds -- 2 1/2 teaspoon
Cumin seeds -- 3/4 teaspoon
Red chillies -- 8-10 (according to taste)
Clove -- 3
Cinnamon -- 1 cm piece
Poppy seeds -- 1 1/2 teaspoons
Sesame seeds -- 1/2 teaspoon
Coconut -- 1 cup (grated)
Tamarind pulp -- 2-3 tablespoons

for tempering

Oil -- 4-5 tablespoons
Split chickpea(Chana dal) -- 1/2 teaspoon
Split black gram (urad dal) -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Asafoetida -- 1/8 teaspoon
Curry leaves -- few
Mustard seeds -- 1 teaspoon
Red chilli -- 2-3 broken
Cashew nuts -- few (optional)

salt to taste
Jaggery -- 1 teaspoon

Pressure cook rice and peanuts separately. Keep it aside.

Heat the oil and roast all the ingredients for the masala together. The ingredients should go into the frying pan in the same order as they are listed above. Fry both dals till they are brownish. (Fry all the spices for minimum 1/2 minute on low flame.)
Powder these masala.(not a fine powder)

For tempering heat oil in a vessel. Add the both dals and fry til they are brownish.
Add cashew nuts and stir for a minute.

Put in turmeric powder , asafoetida ,red chilli , curry leaves and mustard seeds. Once the mustard starts crackling add the chopped brinjal. cover and cook on low flame until brinjal is cooked. (make sure that it is firm, and not over cooked.)

Now put in the ground masala powder, coconut and tamarind paste and sautee for 2-3 minutes.

Now add the rice salt and jaggery. Mix it up nicely and sautee it for another 3-4 minutes to blend in the flavours.

Ready to serve.