Vangibath

Time: 15-20 minutes

Ingredients:

1 aubergine

Salt

1/2 spoon Mustard seeds

1/4 spoon Jeera

1/4 spoon Turmeric

2 spoons Lentils

1.5 cups Rice (6 servings)

1/4 spoon Chilli Powder

2 heaping spoons Vangibath Powder

Handful of Coriander

Few Curry Leaves

2 dashes of Hing

Optional drizzle of lemon

Method:

1) Heat (8) 20 teaspoons of oil in pan

2) Add 1/2 spoon of mustard seeds, 1/4 spoon of jeera, 1/4 spoon of turmeric, and two spoons of lentils

3) While seasonings are cooking can also add couple dashes of hing and a few curry leaves

4) While getting hot wash and cut the aubergine

5) Add cut aubergine into the hot seasonings

6) Turn down heat to 6, to cook aubergine

7) Add a couple of pinches of salt to aubergine (specific only to aubergine and spinach rice)

8) When aubergine is half done add 1/4 spoon of chilli powder

9) When aubergine is cooked, switch off heat and then add 2 heaping spoons of vangibath powder

10) Mix it in well

11) Add rice - with hot rice add into pan that has been taken off the heat and once add rice, separate and leave to cool before mixing in with aubergine. With cold rice, leave the pan on the hob and mix in. Add 1.5 cups of rice for 6 servings

12) Add salt (and optional lemon). About 1/2 spoon of salt per 1 cup of rice.

13) Add coriander on top