Vangi Bath (Brinjal Rice)

Steps

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1. 1
   Take fresh, tender brinjals, remove the stem ends, and cut into small pieces. Gently place the cut pieces in water to prevent discoloration.
   ▶ ≈0:48
2. 2
   In a wide pan, add 1 tbsp oil and 1 tbsp ghee. Once hot, add 1 tsp mustard seeds.
   ▶ ≈1:08
3. 3
   As the mustard seeds begin to splatter, add 1 tsp chana dal, 1 tsp urad dal, and 2 tbsp peanuts. Roast well until golden brown.
   ▶ ≈1:15
4. 4
   Add 2 red chillies, 1/4 tsp asafoetida powder, and a few fresh curry leaves. Mix quickly.
   ▶ ≈1:30
5. 5
   Add the drained brinjal pieces and let them cook in the oil and ghee mixture without adding water until soft.
   ▶ ≈1:49
6. 6
   Add 1/2 tsp turmeric powder and 1 tsp salt, and sauté again.
   ▶ ≈1:55
7. 7
   Once the brinjals are fully cooked and soft, add 2 tbsp vangi bath powder and mix thoroughly.
   ▶ ≈2:16
8. 8
   Add 250 ml of cooked basmati rice and mix well with the brinjals and spices. Ensure the rice is not overcooked.
   ▶ ≈2:38
9. 9
   Open 1 sachet of Maggi Masala-Ae-Magic and sprinkle it over the vangi bath.
   ▶ ≈3:07
10. 10
    Cover the pan and cook for about 2 minutes to allow all flavors to infuse.
    ▶ ≈3:20
11. 11
    Finally, add 1 tsp ghee and some freshly chopped coriander leaves, and turn off the heat.
    ▶ ≈3:56