Vangibath / Brinjal Rice

Ingredients for Powder:

• 1 tbsp Coriander seeds
• 1 tbsp Chana dal
• 1 tbsp Urad dal
• 1/2 tsp Poppy seeds
• 1 tbsp Sesame seeds
• 1 tsp Peppercorns
• 2 Cloves
• 1/2 " Cinnamon
• 1 Cardamon
• 4-5 Dry red chillies
• 1 sprig Curry leaves
• 2 tbsp Coconut shredded

Ingredients:

• 2 cups Rice
• 1 Brinjal (purple color, long and thin)
• 1 cup Onion chopped
• 1 Tomato chopped
• 2 Green chillies slit
• 1/2 tsp Turmeric
• 1 pinch Asafoetida
• 3 tbsp Coriander leaves chopped
• 2 tbsp Oil
• 1 tsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Mustard 
• Salt to taste

Method:

1. Dry roast all the ingredients for powder to a light brown color.
2. Cool them and grind to a fine powder. Keep aside.
3. 

   This powder can be made in large quantities and stored in air tight containers.
4. Wash and Cut the brinjal in to thin rectangle shapes and put it in water and keep aside.
5. Cook the rice with 4 cups of water. Allow the cooked rice to cool.
6. Heat a kadai or wok, add oil, when hot add mustard. When it splutters add chana dal and urad dal and fry them to light brown color.
7. 

   Now add onions and green chillies and fry til onions turn transparent.
8. Add tomatoes, when they turn soft and oil leaves the sides, add turmeric and brinjal.
9. Fry the brinjals until well cooked and fried.
10. Now add 2 tbsp of grounded masala powder and mix well.
11. Add the cooked rice to it, add salt and mix well.
12. Add coriander leaves and mix again.
13. Transfer to a serving bowl.
14. Serve hot with raita.