Vaangi Bath

How to Prepare

1. Cook 10 cups of rice in a pressure cooker or rice cooker with 20 cups of water until soft and fluffy. Set aside to cool.
2. Heat 1 cup of oil in a large pot over medium heat. Add 4 tsp mustard seeds and let them splutter.
3. Add 4 tsp cumin seeds
4. 40 curry leaves, and 20 dried red chilies. Sauté for 1 minute.
5. Add 20 small eggplants (cut into long strips) and cook for 8-10 minutes until tender.
6. Add the ground Vaangi Bath masala (prepared in pre-processing) and mix well for 2-3 minutes.
7. Add 4 tbsp tamarind paste
8. 4 tsp jaggery, and salt to taste. Stir and cook for another 5 minutes.
9. Add the cooked rice to the pot and mix gently to coat the rice evenly with the masala.
10. Garnish with 2 cups of chopped coriander leaves and 1 cup of roasted cashews (optional).
11. Serve hot with raita or papad.