In a frying pan on a slow flame dry roast coriander seeds till they are aromatic and bit crispy.

Next add chana dal and urad dal. Saute it for a while.

After that add cinnamon and cloves. Once they release aroma it's time to add dry red chilies.

Once the chilies turn crispy and became aromatic, switch off and transfer to a plate to cool.

Take a mixer jar. Wipe it clean ensuring there is no moisture left.

Transfer all the dry roasted ingredients to the jar. Grind to a smooth powder.

Your homemade, fresh Vangi Bath Powder is ready to use. Store the powder in an air tight container for making various recipes.

First, wash and soak rice in water for about 30 minutes. Use any brand of rice, here I used Basmati rice.

Then cook the rice with 2 cups water, salt on high flame till the water almost dries up.

Then lower the flame and cook it covered with lid on. After few minutes check if the rice is done. Switch off the flame and allow the rice to cool down.

Soak tamarind in hot water for about 30 minutes.

Later squeeze and mash the soaked tamarind with your fingers in the water to extract the tamarind pulp. Strain it and keep aside.

Clean, wash and remove the crowns of the brinjals (eggplant/baingan) and slice them vertically in 4 pieces from each.

As soon as you chop them, place them in a bowl filled with enough water in which some salt has been added to stop oxidation.

Heat oil in a thick bottom pan. To this add bay leaf and cumin seeds, once it begin to crackle, then add urad dal and chana dal. Saute it and next add peanuts.  Shallow fry the peanuts well.

After that add green chilies. To this add sliced onions, saute for a while.

Then just remove the brinjals from the salted water and add in the pan carefully.

Mix them well, and add green peas to it. Put turmeric powder and salt as per taste.

Cover the pan with a lid and let the brinjals cook on slow flame. Do check at regular intervals.

while cooking, if the brinjals start sticking to the pan then splash some water and let it cook further.

After that add 2 tbsp fresh vangi bath masala powder that we prepared earlier.

Mix very well and add tamarind pulp. If required add little water so that Brinjal Masala should not stick to the pan.

Mix again very well. Check if the masala is done and brinjals cooked, switch off the flame.

To assemble vangi bath, in the bottom make thin layer of cooked rice.

On top of it spoon some brinjal masala. Again layer some rice and brinjal masala.

Place the layered rice and brinjal masala mix on the low flame and let it heat.

Once heated properly, gently mix everything well so that rice is coated well with masala.

Serve this hot vangi bath with raita and papad.