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Vangi bath

1 medium sized eggplant
coriander seeds
asafoetida
2-4 dried red chillis
urad dal
turmeric
cinnamon sticks.
basmati rice
shredded coconut
1 large lemon

Cook the rice. The usual way - but to get it dry, fluffy and light
(not at all sticky)..

Skin the eggplant and chop it into cubes; sprinkle lemon juice on
the the cubes (+ some salt) and let sit for 30 mins or so.

In a large saucepan, heat some oil and when hot, toss the spices
in and fry for 2-3 mts.. When the color had changed dark, use a
slotted spoon and toss the contents into a plate lined with a paper
napkin (this will drain out the oil sticking to the spices).

Add some oil to the pan and when hot, toss the coconut in and keep
stirring until the coconut becomes brown/golden. Remove in a manner
similar to the spices.

To the pan, add some oil and when hot, add the soaked eggplant
cubes and stir until 75

Remove the eggplant and keep in a warm container.

In a blender (or coffee grinder), blend the spices and coconut
until you have a powder.

In a pot, boil 1/4th cup water, lotsa lemon juice, 1/2 tsp turmeric
and some salt.

Into the cooked rice, toss the contents of the pot and stir. The
rice should take on the color of the turmeric.

Now, add the contents of the blender. The rice should take the
color of the spice-mix and here and there, you can see a glimpse
of the yellow turmeric color.

Squeeze lemon onto the eggplant; let sit for 1-2 mts; toss the
eggplant into the rice and stir.

Taste a bit; if you need salt, add. If you feel something is missing,
squeeze some lemon, stir and repeat. (You may choose to add some
salt that way too) Vangi bath is ready. Serve with yogurt raita/pachadi.

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