Preparing Vangi Bath
Wash rice and soak 1 heaped cup of rice in water for 10 minutes.
Slice eggplants or brinjals and keep them in saltwater.
Cook rice as you would cook normally. You can cook rice in the pressure cooker, rice cooker or instant pot.
Making Vangi Baath
In a deep pan or kadai heat ghee or coconut oil. Add asafoetida and mustard seeds and urad dal.
Fry them on low heat till dal turns light golden brown.
Add peanuts and fry them till light brown.
Now add curry leaves, red chilli and green chillies. Fry them up a bit.
Add brinjal and red chilli powder.
Saute for 1 minute. Cover with a lid and cook for a few minutes till eggplant softens.
Stir them in between you can sprinkle a couple of teaspoons of water if you feel they are burning.
Add tamarind pulp, vangi bath powder, tamarind and mix well.
Now add cooked rice and mix them well with brinjal masala. Vangi baath is ready to enjoy.
Serve with plain curd and pickle.