Ingredients

• 250 gms - rice
• 200 gms - brinjals (chopped into 1/2 inch pieces)
• 1 tbsp - urad dal
• 1 tbsp - chana dal
• 2 tbsp - finely chopped coriander leaves
• 3 tbsp - oil
• 1 tsp - mustard seeds
• 1 pinch - asafoetida powder
• 3 to 4 tbsp - tamarind water
• ½ tsp - turmeric powder
• 1 ½ tbsp - ghoda masala powder
• 1 pinch sugar
• salt to taste

How to Make Special Vangi Bhath

• Wash and soak the rice for about 20 mins.
• Cook the rice till done.
• Drain the excess water.
• Each grain of rice should be separate. Keep aside.
• Heat the oil in a kadai, add urad dal and channa dal. Fry till golden, add the mustard seeds and a pinch of asafoetida powder.
• Add the tamarind water and boil for 2-3 mins.
• Add the chopped brinjals, turmeric powder, dry masalas, salt to taste and sugar.
• Cook for about 5-10 mins until the brinjals are soft.
• Add the rice and mix well.
• Garnish with finely chopped coriander leaves and serve hot.