Vaangi Baath

Ingredients

• 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
• 1/2 cup sour buttermilk or 2 tsp lemon juice

Method

• 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.