Vaangi Baath (Brinjal Rice)

Once upon a time in Bangalore, I used to live in Malleswaram. There lived a family in the floor below us and the sweet smell coming out of their kitchen was irresistible. There were two sisters, Manju and Latha, of whom Manju was an amazing cook and Latha made amazing lemon rice. Manju's Vaangi baath Gojju (paste) was by far the best one i had ever tasted. It is far better than the Vaangi baath powders readily available in the market. I never have liked Vaangi baath before this one.

You will need: 
Rice - 1 cup raw rice  - cooked.
Long Brinjal - 4 (slit and sliced)
Tomatoes - 2 (chopped finely)
Peanuts -1/4 cup
Coconut - 1/4 cup
Tamarind - 1 lemon size
green chillies - 2 (slit)
Jaggery - 2 tsp

Oil - 3 tbsp
Turmeric - 1 tsp
Salt to taste

Seasoning: 
Mustard seeds - 1 tsp
Black gram   - 1 tsp
Bengal gram - 1 tsp
Curry leaves - 5- 8 leaves
Red Chillies  - 2


Masala:
Bengal Gram - 2 tsp
Black Gram - 1 tsp
Coriander seeds - 1 tsp
Red Chillies - 3-4
Clove - 3-4
Cinnamon - 3- 4 inch
Maraathi Moggu - 1
Hing - 1 pinch

Fry all the ingredients for Masala. (Put this into a mixer and make a fine powder. This can be stored for about 3 months).
Grind Coconut, tamarind along with the roasted masala ingredients into a fine paste.
Heat oil in a pan.
Add Mustard seeds, Black gram, Bengal gram, Red chillies & Curry leaves.
Add peanuts and roast them. 
Add Tomatoes and fry till the water evaporates.
Add Brinjal and fry.
Add turmeric & green chilli
Add the ground masala and jaggery and fry for about 5 minutes.
Add salt to taste.

Add rice to this masala.

Serves about 4 people
Goes well with some potato chips or Raitha.
Skill level: Difficult

PS: Instead of Brinjal, Capsicum can also be used.
Along with Brinjal, Carrots, beans and potatoes can also be added.