Vaangi baath / Brinjal pulao

Preparation time-30mins
Serves : 3-4
Ingredients:
Cooked basmati rice-2 cups
Brinjal 500gms
2 medium siced onions
Masala:
Sunflower oil- 5 sps
Yellowgram(chana dal)-5 sps
Dry dhaniya-3 sps
Grated dry coconut-5 sps
3 sps of sesame
Cinnamon 1 small stick
Cloves-3
Red chillies (dry)-5
slit green chillies 5
Tamarind small lemon sized ball
Hing-2 pinches
cashews-5
1 spoon ginger garlic paste
7-8 curry leaves
1/2 sp salt to taste

Method:

1. Dry roast dhaniya seeds,grated coconut,chana dal,cinnamon,cloves with out oil for a minute.Allow it to cool.Grind along with tamarind and keep aside.
2. Warm oil in a pan.Put dry red chillies,slit green chillies,curry leaves,hing and cashews and fry for a minute.
3. Chop onion to long thin slices and saute till transparent.Now add ginger garlic paste to it.
4. Slice brinjal in to long slices and fry them with onion for 3mins.Close the lid on low heat for 5mins till brinjal gets cooked soft.
5. Sprinkle salt and add dry masala.keep it closed on low flame for 2mins.
6. Mean while boil the rice and spread the cooked rice in wide bowl and allow it to cool.It helps the pulao retaining the shape of rice.
7. Once cooled add rice to the pan with masala and switch off the heat.Mix well slowly and gently.
8. Garnish with roasted sesame seeds.
9. Serve hot.Tastes good with raita.