Vaangi Baath

Ingredients:
Uncooked rice – 2 cups
Oil – 3 tbsp
Ginger-garlic paste (GGP) – 2 tsp
Chinese or Japanese eggplant– which ever suits your taste, usually I prefer Japanese ones as
they have more flesh inside and less skin. {If using Chinese 2 qty, and if Japanese 1 medium size is fine ----- chop it into 2 to 3 inch pieces, to be more clear as thin as your little finger and that long.}
Dal powder – 4 tbsp

Making pappula podi (Dal powder) :
Toor dal, Masoor dal, Urad dal, Chana dal – each 2 tbsp
Red chilies – 7-8

In a small dry pan fry all the dals, first add chana dal and after 2 mins add all other dals. Remove the dals from the pan then fry the red chillies in a tsp of oil. Powder everything adding some salt to taste.(in brief this is “pappula podi”)

NOTE: You can make this powder in huge quantity and can be stored for 6 months ( and after 6 months leave it in the freezer) and use it anytime.

Preparing Vaangi Baath:
Ok now coming to Vaangi baath, In a kadai add the oil then as usual do the tadka, now add the chopped eggplant and GGP,fry it for 4-5 mins then add 1 tbsp pappula podi add little salt to taste.

Once the eggplant is thoroughly cooked (kind of looks almost mushed) add the cooked rice, turmeric and 3 more tbsp pappula podi (u can add 2 more spoons if u like that flavor).

Mix everything and keep on the heat for may be 5 mins and vaangi baath is ready to eat.