Vangibath: A Flavourful South Indian One-Pot Rice Dish

Ingredients

• 250 g Brinjal (eggplants)(about 5–6)
• 2 cups Rice (uncooked rice)
• 3 tbsp Oil
• 1, slit Green chilies
• ½ cup Green peas (frozen or fresh boiled)
• 1 to 2 tbsp Tamarind paste or lemon juice
• 1 tsp Jaggery (optional, balances tanginess)
• 2 tbsp Vangibath powder (store-bought or homemade)
• adjust to taste Salt
• 10–12 Curry leaves (For tempering)
• ½ tsp Mustard seeds
• ½ tsp Cumin seeds (jeera) (optional)
• ½ tsp Turmeric powder
• 2 tbsp Coriander seeds (daniya) Homemade Vangibath powder
• 4 to 5 Dry red chilies (adjust to spice level)
• 1 tbsp Chana dal (Bengal gram)
• 1 tbsp Urad dal (black gram, skinned)
• 1 tbsp Dry coconut (grated)
• 1 tsp Cumin seeds
• ¼ tsp Fenugreek seeds (meethi)
• 3–4 Cloves (laung)
• 1 inch Cinnamon stick (dalchini)
• 2 tbsp Fresh coriander leaves (For garnish)
• 1 tbsp Roasted peanuts (optional)