Vangi Bath

3 cups  of cooked Basmati rice

A brinjal (cut in cubes )
1/2  tsp salt
1/4 tsp turmeric powder
2 green chillies (half slit)
A piece of ginger (chopped)
1 tsp ghee
** Dry Roast **
1tbsp splitted channa dal
1 tsp splitted urad dal 
3 tbsp grated coconut
6 black pepper corns
1 tsp coriander powder
1/4 tsp turmeric powder
1/2  tsp red chilli powder

1 tsp musturd seeds
A bay leaf
2 cloves
2 cardomom pods
A piece of cinnamon stick
Oil for frying
Salt to taste
Few curry leaves
Chop brinjal in cubes & marinate it with turmeric & salt.

Heat oil in a pan & fry urad dal, channa dal .
Then add grated coconut & fry till light golden brown .
Add coriander powder, chilli powder & turmeric powder.
Mix well & then remove from fire.
Set aside to cool  & then blend to fine powder.
Heat oil in & pan & splutter mustard seeds . 
Add cloves, cinnamon , cardomom & a bayleaf.
Then add marinated brinjal , along with ginger , green chilli & curry leaves.
Fry for a while & then add blended masala powder.
Add some water , cover & cook for a while .
When the sauce becomes thick & brinjal is cooked  remove from fire.
Fold in cooked rice & toss several times.
Garnish with curry leaves & ghee.
Serve hot with Raita, Chutney & Papad.