Cook the quinoa with 4 cups of water in a vessel until they get well coated. Keep aside and let them cool.
Dry roast all the ingredients given for the vangi bhath powder and grind them into a fine powder. Keep aside.
Heat the oil and fry the eggplants after adding salt until the eggplants get cooked. Keep aside.
Heat a tsp of oil and add the mustard seeds, urad dal, channa dal, fenugreek seeds, sesame seeds, curry leaves, red chillies and cashew nuts. Once they get well fried, add the tamarind juice and cook until it gets thick.
Add the ground spice powder now and keep in simmer until the oil gets separated.
Add the already cooked eggplant cubes, salt and cook until the eggplants are tender. Put off the stove.
Mix the cooked quinoa gently and adjust the salt if needed.