Vaangi Bath which can also be called as Brinjal (Egg Plant) Pulao was first introduced to me by a good old friend Aravind Swami (no not the actor) during my initial stint at the Portland short term boys "hostel". Brinjal was not necessarily my favourite vegetable to consume then, but with Vaangi Bath it turned around in my taste buds. This is one of the top contributions from the Kannadiga food specialities. Am sure there are plenty of ready made store mixes for the masala (MTR being my favourite), it definitely adds flavour when made fresh at home. So here it comes ladies and gentlemen.... 

Ingredients

Masala

1. Kashmiri red chilli - 3 or 4
2. Urad dal - 2 teaspoons
3. Chana dal - 2 teaspoons
4. Methi / Fenugreek seeds - 1/2 tea spoon
5. Coriander seeds - 2 tablespoons
6. Poppy seeds / khas khas - 1 teaspoon
7. Cinnamon stick - 1 inch
8. Green Cardamom / Elaichi - 3 or 4
9. Cloves - 4 or 5
10. Desicated coconut - 2 table spoons
11. Roasted peanuts - 2 table spoons

Vangi Bath

1. Steamed (pressure cooked) rice - Basmati / Sona masoori - 2 cups (before steaming)
2. Brinjal / Egg plant - 500 gms (diced in 1 inch cubes)
3. Onion - 1 (thinly sliced)
4. Red chillies - 3 or 4
5. Turmeric powder - 1/2 tea spoon
6. Kashmiri chilli powder - 1 tablespoon
7. Vangi bath Masala - 2 - 3 tablespoons
8. Tamarind water - 1/4  to 1/2 cup
9. Curry leaves - 1 or 2 twigs
10. Mustard seeds - 1 teaspoon
11. Vegetable based oil - 4-5 table spoons 
12. Ghee - 1 table spoon

Method

1. Dry roast the ingredients of the masala - preferably one at a time. If you are running out of patience feel free to do all of them but keep the poppy seeds, peanuts  and coconut to the end.
2. Let it cool down to room temperature and grind it to a smooth powder.
3. Heat a large kadai add some generous (4-5 table spoons) of any vegetable oil.
4. When hot temper it with mustard seeds until they crackle.
5. Add the red chillies with curry leaves and saute for a few seconds.
6. Add the sliced onions and saute until translucent.
7. Add the tamarind water and bring the mixture to a boil.
8. Add the diced egg plant along with turmeric and salt to taste and saute until the egg plants have become soft.
9. Add the powdered Vangi bath masala. Exercise caution if you are not a big fan of spicy food.
10. Mix well until oil separates. 
11. Taste the mixture for spicyness and salt. It should be just be just a saltier than what your taste buds would like.
12. Mix the steam rice well so that the mixture is blended evenly.
13. Finally add the ghee and mix it well.

Serve hot.

Enjoy!!

C