Vaangibhath

Ingredients:

• Small brinjal - 10 to 12 vertically sliced
• Onion - 1 finely chopped
• Turmeric powder - a pinch
• Chilli powder - according to spice requirement
• Oil - 3 table spoons
• Steamed Rice - one cup.

     For tadka:

• Mustard seeds - 1/2 table spoon
• Jeera - 1/2 table spoon
• Urad dal - 1/2 table spoon
• Curry leaves - few

     For masala:

• Red chillis - 3
• Coriander seeds - 1 table spoon
• Channa dal - 1 table spoon
• Urad dal - 1/2 table spoon
• Jeera - 1/2 table spoon
• Grated Coconut - 2 table spoons
• Peanuts - a few
• Pepper cons - 10

Preparation:

• Heat one table spoon of oil in a pan and add all the masala ingredients mentioned above and roast them till they turn slightly brown.
• Once done, let it cool for a while and grind it to get fine powder.
• Heat two table spoons of oil and add mustard seeds and let them splutter. 
• Now add the urad dal, jeera and curry leaves.
• Once the tadka is done, add chopped onions and fry them until the raw flavor is gone.
• Now add in the sliced brinjals, turmeric powder, chilli powder and salt. Keep the pan closed and let the brinjal cook on medium flame.
• Add in the masala powder as well and stir well and let it cook for a few more minutes. 
• Add boiled rice to the brinjal masala and mix them well. Garnish with chopped coriander leaves and relish delicious vaangibhath along with raita.