Vangi Bath(Egg Plant)

Ingredients:

8 to 10 Eggplants (or Brinjals) - The long variety or the small round variety works good
2 cups Rice (I use either Sona Masoori or Basmati)
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
Onions - 2 medium
4 tbsp Vangi Bhaat Powder (See below)
Salt to Taste
Baath powder 4tbsp(find in podi list)
3 tbsp Oil
1 tsp Mustard seeds
1 tsp Urad dal
1 tsp Channa dal
a few sprigs curry leaves

Method of preparation:

1.Cook the rice. I use the ratio 1 cup rice to 2 cups water if it is Sona Masoori variety, or 1 cup Rice to 1.5 cups water if it is the Basmati variety. After the rice is done, spread in a large mixing bowl or a platter and allow to cool. Dribble about 4 tsps of oil over the rice and mix. This will ensure that the grains dont stick together. Add salt enough to taste for the rice and keep aside.
2.Chop the eggplant lengthwise in store in cold water. In a pan, heat the oil, add the seasoning and the curry leaves. Then add the drained, chopped eggplant. Mix well.
3.Then add the turmeric and chilli powder, salt,onions enough for the eggplant. Saute over low to medium flame until the eggplant is cooked. Stir in between. Saute for 5 to 10 more minutes on medium flame until the eggplant is slightly roasted.
4. Then add 3 to 4 tbsp of vangi bhaat powder. Mix well. Allow this eggplant mixture to cool for about 10 minutes.Then combine with the cooked rice and gently but throughly mix everything until the rice is well mixed.
Serve hot with raita or papad.