Categories: Vegetables, Vegetarian, Indian 
      Yield: 4 servings 
  
      1 md Eggplant 
           Coriander seeds 
           Hing 
      3    Dried red chilli 
           Urad dal 
           Turmeric 
           Cinnamon sticks 
           Basmati rice, cooked 
           Coconut, flaked 
      1 lg 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 cubes 
  (+ some salt) and let sit for 30 minutes or so. 
   
  In a large saucepan, heat some oil and when hot, toss the spices in and fry 
  for 2-3 minutes. When the color has changed to 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 about 3/4 cooked.  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 one-quarter 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 minutes; 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. 
   
    satish@pa.dec.com