Vangi Bhath

Vangi bhath masala:(powder)

Chana dal  1tbl spn
Urad dal1 tbl spn
Moong daal(yellow) 1 tbl spn
Coriander seeds 3/4 tbl spn
Cuminseeds 1/2 tea spn
Cinnamon 2″ piece
Cloves 5-6
Red chilies 7-8
Oil 1/4 tea spn

Ingrdients

Pea nuts 1 tbl spn
Chana dal1 tbl spn
Mustard seeds 1/2 tea spn
Curry leaves 4-5
Green chilies 1-2
Onion(chopped) 1/2 cup
Eggplant(thin long ones) 1-2
Tamarind extract 1/4 tea spn
Vangi bhath masala 2 tea spns
Turmeric powder a pinch
Shredded dry coconut 1 tbl spn
Rice 1 cup
Lemon juice 1 tbl spn
Oil
Salt

Method:

Cook the rice and keep aside. Take care not to over cook the rice, otherwise it gets mashed after mixing with the spices.
Cut the eggplants into desired shapes. Keep the pieces in water. Before using, discard the water.
Heat oil and fry peanuts. Take them out. Add chana dal fry and take out.
Heat remaining oil (take slightly more oil, say around 1 tbl spn) and add mustard seeds. When they start popping, add curry leaves and fry for sometime. Add green chilies, onion and fry till the onions turn slightly brownish. Add eggplant pieces and fry for sometime. If required, sprinkle very little water, close the lid and cook. When the eggplants are done, add tamarind, salt, vangi bhath masala, turmeric powder, dry coconut and mix well. Take off the heat.
Add rice, lemon juice, fried peanuts and chana dal and mix well.