Vangi Bhath (Rice with Eggplant/Brinjal)

Ingredients:

• Brinjal/Eggplant - 8-10 Nos.
• Oil
• Mustard seeds (aavalu)
• Asefotida (Inguva)
• Salt
• Turmeric
• Rice - 1cup
• Ghee
• Cashewnuts

For Powder:

• Urad Dal (Minapappu) - 1 Tbsp.
• Chana Dal (Senagapappu, Split bengal gram dal) - 1 Tbsp.
• CorianderSeeds (Dhaniyalu) - 1 Tbsp.
• Fenugreek Seeds (Menthulu) - 1/4 tsp.
• Groundnuts (Palli) - 2-3 tsp.
• Sesame Seeds - 3/4 tsp.
• Dried red Chillies - 3to4.
• Cinnamon Stick - (Dasinchekka) 1in.
• Cloves (Lavangam) - 8Nos.

Preparation:

Fry all the ingredients for making the powder in a little bit of oil. Make a fine powder.

Fry the cashewnuts in a liitle bit of ghee and keep them aside.

Cook rice separately.

Heat 5-6 Tbsp. of oil in a pan and put the seasoning (Mustard seeds and Asefotida). After they start spluttering add finely cut brinjal pieces, salt and turmeric. Let it cook for some time till the brinjal pieces become tender. Add the cooked rice to it. Add the vangi bhath powder to the mixture. Season it with fried cashewnuts.

Vangi Bhath goes well with Coconut raitha (Kobbari perugu pachadi) and Saggubiyyam (Sabudana) Vadiyalu.

Preparation of Coconut Raitha:

Take some curd (Plain Yogurt) and add the desired amount of fresh shredded coconut (If not available, may use frozen). Add green chillies, salt, and chooped corinader leaves. Heat ghee and add Dried red chillies, uraddal, mustard seeds , Jeera and curry leaves. Add this tadka to raitha and tasty coconut raitha (perugu pachadi) is ready !!!!