MAIN INGREDIENTS:
- Cooked rice - 2 cups
- Brinjals- 200 gms ( cut in medium size cubes)
- Oil- 2 tbs
- Turmeric powder- ¼ tsp
- Salt - as required
- Oil - 2-3 tsp
- Curry leaves - Few
- Bay leaf - 1
- Roasted cashews - 15-20
- Mustard seeds - ¾ tsp
- Split Black Gram Dal - ½ tsp
- Asafotida - 2 pinch
- Coriander seeds - 2 tbs
- Black gram dal - 1 tbs
- Dry red chili - 6
- Desiccated coconut - 1 tbs ( I didn't use it but the tradition recipe demands for it)
- Cloves - 3-4
- Cinnamon - 1 inch
- Black peppercorns - 1 tsp
- Roasted Peanut - 2 tbs
- Heat a pan, on a low flame, dry roast all the ingredients of vaangi baath masala except the desiccate coconut. Roast them till they become aromatic.
- Now add desiccated coconut and continue to dry roast them till coconut becomes golden brown color.
- Remove this in a plate and allow it to get cool down.
- Now grind them in small granules in a mixer jar.
- Heat a pan again with 2 tbs oil.
- Once oil is heated up then add washed and cubed brinjal into it.
- Add salt to taste and turmeric powder.
- Cook till it is soft.
- Once brinjal is cooked add the cooked rice into it and adjust the salt if needed.
- Add vaangi baath masala and give a good mix.
- Keep this aside and make tempering for it.
- Heat another pan add oil into it.
- Put cashew nut and fry them till they become golden brown.
- Keep aside.
- Now in the remaining oil add mustard seeds and allow them to splutter
- Once seeds are cracked add rest of tempering ingredients andfry for couple of seconds
- Mix this with rice.
- Add fried cashew nut.
- Serve with raitha.
