Instructions

Add rice to a pot.wash it well at least thrice and pour 4 cups water.

Cover and pressure cook for 2 whistles.if using basmati rice then just cook for 1 whistle.

Do not make the rice mushy.fluff up the rice and cool this completely.

If using tamarind rinse and soak it in little water until soft.

Dry roast coriander seeds until crunchy and aromatic.Transfer them to a plate.

Next roast chana dal and urad dal until half done.then add the red chillies and fry until the dal turns golden & aromatic.

Lastly add methi,cumin,cloves,add cinnamon.saute till the methi seeds turn aromatic.

Cool all these completely.Powder them finely in a mixer or blender.

Set aside the vangi bath powder.

Add 1/4 tsp salt to a boel of water.set this salted watre aside.

Wash brinjals very well and chop off the crowns.then chop or slice them vertically.

Keep them in salted water until used to prevent discoloring.

Pour oil to a hot pan.Add in mustard,cumin,chana dal,urad dal & peanuts.

Fry them until peanuts turn golden.

Fry green chillies and onions till they turn golden or transparent.

Add chopped brinjal,green peas if using and sprinkle salt,turmeric.fry them 2 to 3 min stirring often.

Cook covered on a low to medium heat until the brinjals are soft & fork tender.

Use tamarind water.time to add in the vangi bath powder and fry till it begins to smell good.

You can sprinkle 1 to 2 tbsp water to make the mixture moist if it is too dry.

Switch off the heat,add the cooled rice and squeeze in some lemon juice.

Make sure the rice is cooled completely before adding it to the vangi mixture.

Mix up everything well.Taste it & then add more salt and lemon juice if needed.

Serve vangi bath hot or cold with dome papads and curd.

tools

pan

knife