Vangi Bhath

1 long purple brinjal(eggplant), cut into large pieces

1 1/2 cup raw rice, washed and cooked such that the

grains of rice remain seperate

5 red chillies

6 peppercorns

1/2 tsp turmeric

4 tbsp ghee(clarified butter)

4 cloves

Salt to taste

1 tsp urad dal

1" cinammon

1 1/2 tsp coriander seeds

1/2 tsp cumin seeds

2 green chillies

1 tsp channa dal

1/2 tsp mustard seeds

1 tsp oil for frying the masala

Fry in the 1 tsp oil 4 out of 5 red chillies, turmeric,cloves,

cinammon, cumin, coriander and peppercorns.

Powder them using a coffee grinder and set aside.

Heat the ghee in a pan and add the mustard seeds, red chilli,

green chillies, urad dal and channa dal.

When the seasoning is almost done, add the brinjal pieces

and fry till the brinjal is done.

Now add the buttermilk and mix well.

Add the powdered masala and mix.

Add salt to taste.

Bring to a boil and remove.

Mix this with the cooked rice and heat through.

Serve hot.