Description - Step 2

Step 2: Make vangibath powder (Skip if you have store-bought powder)

• Start by dry roasting coriander seeds, methi, cumin, cloves, and cinnamon until they’re aromatic, then transfer them to a plate. 

• Next, toast some chana dal, urad dal, and red chillies until the dal turns a lovely golden colour. 

• Finally, dry roast the grated coconut until slightly golden.

• Allow everything to cool completely.

• Grind into a slightly coarse powder and store in an airtight jar.

Description - Step 3

Step 3: Temper and cook the brinjal

• In a pan, heat some oil. Toss in mustard seeds, cumin seeds, curry leaves, onion, and green chillies. Sauté till they turn golden. 

• Next, add the chopped brinjals and green peas along with turmeric and a pinch of salt. Sauté everything until the brinjals are nice and soft.

Description - Step 4

Step 4: Flavour base

• Stir in tamarind paste or lemon juice, vangibath powder, and jaggery (if using). 

• Add a few tablespoons of water if the mixture is too dry.

• Mix it all together and let it cook until the oil starts to separate.

Description - Step 5

Step 5: Combine with rice

• Gently fold in the cooked rice, being careful not to break the grains.

• Mix well to coat the rice with vangibath masala.

• Taste and adjust the salt or tamarind paste/lemon juice to your preference.

Description - Step 6

Step 6: Finish

Garnish with roasted peanuts (if using), sprinkle with fresh coriander, and give it a light toss.