Ingredients I
Rice (I prefer basmati rice) – 2 cups
Brinjal – 1\2 kg- cut then in big peices
Onion – 1 big (finely chopped)
Tomato – 1
Green Chillies – 2
Whole garam masala – 1 tblsp ( cinnamon, cloves, cardomon, bay leaf)
Oil / Ghee – 2 tblsp
Ground nuts – 1 tbsp (roasted)
Turmeric powder- 1/2 tsp
Salt – to taste
Coriander leaves- 2 tblsp(finely chopped)
Hing – a pinch

Powder to make
Corriander Seeds – 1 tblsp.
Chana dal – 1 tblsp
Urad dal – 1 tblsp
Sesame seeds – 1 tblsp
Peppercons – 1 tsp
Dry red chillies – 2 or 3
Curry leaves – 1 strand

How to make:
Heat little oil in a pan and roast all the spices till they turn golden brown. Let it cool down and then grind it into a coarse powder (vangibath powder) and keep aside.

Soak the rice for 10-15 minutes, cook it seperately with required salt and keep aside. Heat oil/ghee in a deep pan, add the whole garam masala and groundnuts and add the onions and green chillies till it turns golden brown. Next add the tomatoes. Add the eggplant pieces, turmeric, hing and little salt to it. Add the vangibath masala powder to this, cover and let it cook till the eggplant (brinjal) is cooked nicely. Add the cooked rice to this and mix well so that the rice is nicely coated with the masala then garnish the vangibath with finely chopped corriender.

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