Vangi 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 to the pot. Sauté for 1 minute.
5. Add 2 cups of chopped onions and sauté until golden brown.
6. Add 10 cups of chopped eggplants (brinjal) and cook for 10-12 minutes until soft.
7. Add the ground Vangi Bath masala paste (prepared during pre-processing) to the pot. Mix well and cook for 5 minutes.
8. Add 4 tbsp tamarind paste
9. 4 tsp jaggery, and salt to taste. Mix thoroughly.
10. Add the cooked rice to the pot and mix gently to coat the rice with the masala mixture.
11. Garnish with 2 cups of chopped coriander leaves and 1 cup of roasted cashews. Serve hot.