• Cook the rice fluffy, and let it cool to room temperature. I used Ponni Raw Rice and used a 1:2 ratio. (1 cup of rice, 2 cups of water). I cooked it for 3 whistles. If using basmati rice, soak the rice for 20 minutes and cook it accordingly.

To make Vangi Bath Masala Spice Powder

• Add a little oil to a pan. Once hot, add the following one after the other and fry till they all turn golden brown: coriander seeds, chana dal, fenugreek seeds, urad dal and a big pinch of asafoetida, curry leaves, red chillies, cardamom and cinnamon stick. Fry till slightly golden brown and till a pleasant aroma comes.
• Finally, add grated coconut and saute for a couple of minutes. Switch off and let this cool down to room temperature. Grind this into a fine powder. Set this powder aside.

To make the Brinjal Rice

• To the same pan, add a little oil. Once hot, add mustard seeds, cumin seeds, urad dal, chana dal, peanuts, and curry leaves and cook till they turn golden brown.
• Add sliced onions and garlic cloves and cook for a few minutes.
• Add chopped brinjals, salt, turmeric powder and cook them together. Close the pan and cook on low to medium flame till the brinjals cook well.
• Add the freshly ground masala / vangi bath powder. Mix and cook for around 5 minutes.
• Add cooked rice. Mix gently till the entire mixture comes together. Be careful not to break the rice. Add the salt if needed.
• Garnish with coriander leaves. Add a bit of ghee on top if desired. Serve vangi bath with raita, or papad.