Vangi Bath

Vangibath is one of the favorite break fast at my mothers place.Amma use to make this for our lunch box.How and from where she learnt this even she don't know.But she is making this mouth watering vangibath from more then 30 years.Till to day the flavour and texture didn't change I think that is experience.when ever I have this in my lunch box my friends flock and finish within seconds finally I use ate there lunch box in the college.I can eat this any time in the day and I don't want any side dish for this just with sliced onion and some curd.But Amma use to serve this with boiled egg and onion raitha. So here is the recipe from my mother, my favourite VangiBath.

INGREDIENTS:---
Rice -- 2 cups
Brinjal --- 250 gm.
Potatoes --- 2 medium
Oil -- 1 tab sp
Salt -- 1 tea sp
Ghee -- 1 tea sp
For masala :--
Cinnamon -- 1 inch stick
Cloves --- 4
Poppy seeds -- 2 tea sp
Red chillies --- 6-8 or according to your taste
MRTHOD:---
1. Spak rice in 4 cups waterfor 1/2 hour and cook till done.
2.Spread the rice in wide plate to cool.
3.Fry all ingredients for masala in a frying pan with a drop of oil for.First fry red chillies for 1 minute remove and keep a side then fry other ingredients in alow flame for 2 minutes remove and let it cool
4. Grind masala ingredients in to corse powder and keep a side.
5. Now peel potato and cut in to 1 inch cubes
6. Heat oil in a fring pan add potato pieces with a pinch of salt cover and cook in a low heat stir in between
7. In the meanwhile cut brinjal in to 1 inch pieces and add brinjal pieces to potato pieces sprinkle 1/4 tea sp salt cover and cook in a low flame, stir in between.
8.cook potato and brinjal pieces till tender, colden in color.Remove the lid add half masala powder give a nice stir,cook for a few seconds.
9.Add cooked rice,remaining salt,remaining masala powder,ghee cover and switch off the heat and leave it like that till you serve.
10. Just before serving mix well to combine every thing well serve with sliced onion and boild egg.
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