VANGI BHATH

This is a very popular and delicious one pot meal in the Maharashtrian Cuisine. Vangi means brinjals (eggplant) It is flavoured with a  peanut based spicy and tangy masala along with fried brinjals.

Ingredients:
Rice - 2 cups  ( cooked )
Brinjal - 2 chopped
Cumin Seeds - 3/4 tsp
Red Chilli Powder - 1/2 tsp
Turmeric Powder – ¼ tsp
Tamarind Juice - 2 tsps
Jaggery – small piece
Groundnuts - 3 to 4 sps
Salt to taste.
Coriander Leaves - for garnishing

Roast (in little oil) & Dry Grind:

Urad Dal - 2 tbsp
Chana Dal - 2 tbsp
Coriander Seeds - 2 tsp
Dry Red Chillies - 5 to 6
Curry Leaves - 1 sprig
Dry Coconut - 100 gms

Method:
1.Wash and cook rice.
2.Roast urad dal, chana dal, coriander seeds, dry red chillies, curry leaves, dry coconut in little oil and dry grind along with tamarind juice and jaggery.
3.Fry the brinjals.
4.Heat oil in a pan. Add cumin seeds, some curry leaves, groundnuts, chana dal ½ tsp, urad dal  ½ tsp and let them crackle.
5.Now add the ground paste, turmeric powder, red chilli powder, salt and mix well.
6.Add the brinjals and the cooked rice and mix well till evenly coated.
7.Garnish with coriander leaves.