Vaangi Baath (Brinjal Rice)

I love this Karnataka specialty (among many others). My mom makes this preparation when we have guests for lunch. It is served with pappads or fritters and raita. I made it a point to learn this recipe from her a few days ago.


For the Vaangi Baath powder
Coriander seeds 3 tbsps
Red chillies 5-6 pcs
Copra or dry dessicated coconut 1 tbsp
Bengal gram 1 tbsp
Cinnamon stick 1 small piece
Cooking oil


For the rice preparation
Cooked rice 2 cups
Slit brinjals 1 1/2 cups
Chopped onions 1 cup 
Chopped potatoes 1/2 cup
Mustard seeds 1 tsp
Urad dal 1 tsp
Turmeric powder 1 tsp
Salt to taste
Green chilli 1 pc
Juice of lime
Gingely oil 1 tbsp
Finely chopped coriander
Roasted peanuts 1 tsp


Method
1. In a wok, heat the cooking oil and roast the ingredients for making the powder.
2. Dry grind and set aside.
3. In a wok, heat gingely oil and splutter mustard seeds, green chilli, urad dal, and turmeric.
4. Add the onions and let it cook until it turns pink.
5. Add the potatoes and then the brinjals. Toss well.
6. When the veggies are half-cooked, add the vangi baath , salt, and turn well.
7. Allow it to cook on medium flame.
8. Remove from fire and let it cool.
9. Take a bowl of cooked rice and add the brinjal mix.
10. Turn well and garnish with juice of lime, roasted peanuts, and chopped coriander.