Instructions

1. Cook the Rice: Wash the rice thoroughly and cook it with 4 cups of water until soft. You can use a pressure cooker or a pot. If using a pressure cooker, cook for about 2 whistles. Set aside.

2. Prepare the Brinjal (Eggplant): Heat 1 tablespoon of oil in a pan. Add the chopped brinjal (eggplant) and cook on medium heat until it softens and turns golden. Stir occasionally to avoid burning. You can cover the pan while cooking to speed up the process. Once done, set aside.

3. Tempering (Tadka): In a large pan or wok, heat 1 tablespoon of oil or ghee. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter for a few seconds. Add peanuts or cashews and fry until golden brown.

4. Add Vangibath Powder: Add 3-4 tablespoons of Just AAAHARA Vangibath Powder to the tempering mixture. Stir well and cook on low heat for 1-2 minutes to release the flavors of the powder.

5. Combine Rice and Brinjal: Add the cooked rice to the pan with the tempering and mix gently.

6.  Add the cooked brinjal (eggplant) and stir well, ensuring the rice is evenly coated with the spices.

Serve: Taste and adjust salt if needed. Serve hot with yogurt for a delicious meal. Enjoy your Vangi Bath with Just AAAHARA Vangibath Powder.