Vaangi bhath

INGREDIENTS

1 medium sized eggplant
coriander seeds
asafoetida
2-4 dried red chillis
urad dal
turmeric
cinnamon sticks.
basmati rice
shredded coconut
1 large lemon

METHOD

• Cook the rice. The usual way - but to get it dry, fluffy and light 
• Skin the eggplant and chop it into cubes; sprinkle lemon juice on the the cubes (+ some salt) and let sit for 30 mins or so. 
• In a large saucepan, heat some oil and when hot, toss the spices in and fry for 2-3 mts..  
• When the color had changed dark, use a slotted spoon and toss the contents into a plate lined with a paper napkin (this will drain out the oil sticking to the spices). 
• Add some oil to the pan and when hot, toss the coconut in and keep 
• stirring until the coconut becomes brown/golden. 
• Remove in a manner similar to the spices. 
• To the pan, add some oil and when hot, add the soaked eggplant cubes and stir. 
• Remove the eggplant and keep in a warm container. 
• In a blender (or coffee grinder), blend the spices and coconut until you have a powder. 
• In a pot, boil 1/4th cup water, lotsa lemon juice, 1/2 tsp turmeric and some salt. 
• Into the cooked rice, toss the contents of the pot and stir.  
• The rice should take on the color of the turmeric. 
• Now, add the contents of the blender.  
• The rice should take the color of the spice-mix and here and there, you can see a glimpse of the yellow turmeric color. 
• Squeeze lemon onto the eggplant; let sit for 1-2 mts; toss the eggplant into the rice and stir.

 Vangi bath is ready. Serve with yogurt raita/pachadi.