Vangi Bath

 Ingredients:

• 5 Eggplant / Vangi / Badnekai
• 1 cup Rice (uncooked)
• 1 Onion (sliced/ chopped)
• 2 tsp Peanuts
• Few Curry leaves  
• 1/2 tsp Red chili powder
• 2 Tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Termeric powder
• 1 Bay leaf
• 2-3 dry Red Chilies
• Salt to taste

For Masala :

• 1/2 cup Fresh coconut
• 1 small Onion  (chopped)
• 1 Cardamom pod
• 2 Cloves
• 1/2 tsp Cinnamon powder
• 1/4 tsp Black peppercorns
• 1/4 cup Coriander leaves 
• 1 tsp Oil
• Salt to taste 

Method:

      Heat the pan with oil, saute all the masala ingredients and make a fine paste. Wash the eggplants and slit  into four parts.Fill this masala paste into eggplants and set it aside.

Heat the heavy bottom vessel with oil, add cumin seeds, mustard seeds allow them to splutter. Add bay leaf, dry red chilies, curry leaves, peanut, onion, ginger ,garlic paste and saute on medium heat for few minutes. Add red chili powder, termeric powder ,rice. Pour the required quantity of water. Let it come till boil. Place these eggplant and let it cook till the rice and eggplants get tender.

Serve with Koshmbir.

Note:

• You can cook directly in the pressure cooker also.(but the eggplant turn very mushy)
• You can use ready made MTR's Vangi bath masala powder, instead of grinding the masala.
• You can cut the eggplants into small pieces and fry them in the tadaka.
• Soak the raw rice in water at least for 15 minutes.

For Koshmbir:

1 Cucumber, 1 tomato, 1 onion, cut into small pieces and 2 tsp peanut powder, curd and salt to taste.