Preparations:

First we need to cook rice. Take raw rice into a bowl and add water. Wash the rice thoroughly and drain the water. Add 235gms water to the washed rice and place this bowl in a pressure cooker and cook. After first whistle, lower the flame and cook rice for ten minutes. Allow the pressure cooker to cool down and then remove the rice bowl. Take a fork and fluff the hot rice to separate the grains. Spread the fluffed rice in a plate and keep it aside.

Wash Brinjals and cut them into slices. Take the brinjal pieces into a microwave safe bowl and add 1/4tsp salt and 1Tbsp oil. Mix well to coat the oil on all brinjal pieces. Place this bowl in microwave oven and cover it partially. Cook the brinjals on high power for 2 minutes. Stir once with a spoon and cook again on high power for 2 minutes. Allow two minutes standing time before removing the bowl from oven.

Peel and slice onions.

Preparing Vangi Bhaath Powder:

Ingredients:

• Bengal gram – 2tsps
• Black Gram – 1 1/4tsp
• Coriander Seeds – 1tsp
• Red chilies – 2 (Break chilies into small pieces)
• Dry Coconut Powder – 2tsps
• Ground Nuts – 6
• Sesame Seeds – 1/4tsp
• Turmeric Powder – 1/8tsp
• Asafoetida – A Pinch

Method:

Heat a pan and add bengal gram, black gram, coriander seeds, ground nuts and red chili pieces. Fry the above ingredients on low flame stirring. Fry till the seeds start changing color. Then add sesame seeds, asafoetida and dry coconut powder. Switch off the flame and mix all the ingredients. The heat retained by the pan will be sufficient to fry the ingredients which have been added. Take the fried ingredients into a dry mixie jar and add turmeric powder. Grind the ingredients to a coarse powder. Store the powder till use in a closed container to retain the aroma.

Method:

Heat a pan and add the remaining 2Tbsps of oil. When oil is sufficiently hot add cashew nut pieces and fry till they turn golden in color. Drain the fried cashew nut pieces and add cumin seeds. Fry till the cumin seeds splutter and then add the sliced onions. Fry the onions stirring till they start changing color. Then add cooked brinjal pieces, salt and prepared spice powder. Mix all well and add cooked rice. Mix again to coat the masala to the rice. Cover the pan and cook on low flame for one minute. Remove the lid and add the fried cashew nut pieces and mix again. Transfer the Vangi Bhath to a serving plate and serve with any raita.