| 1 | Cook the rice. |
| 2 | The usual way - but to get it dry, fluffy and light (not at all sticky). |
| 3 | Skin the eggplant and chop it into cubes; sprinkle lemon juice on the cubes (+ some salt) and let sit for 30 minutes or so. |
| 4 | In a large saucepan, heat some oil and when hot, toss the spices in and fry for 2-3 minutes. |
| 5 | When the color has changed to dark, use a slotted spoon and toss the contents into a plate lined with a paper napkin (this will drain out the oil sticking to the spices). |
| 6 | Add some oil to the pan and when hot, toss the coconut in and keep stirring until the coconut becomes brown/golden. |
| 7 | Remove in a manner similar to the spices. |
| 8 | To the pan, add some oil and when hot, add the soaked eggplant cubes and stir until about ?cooked. |
| 9 | Remove the eggplant and keep in a warm container. |
| 10 | In a blender (or coffee grinder), blend the spices and coconut until you have a powder. |
| 11 | In a pot, boil one-quarter cup water, lotsa lemon juice, ?tsp turmeric and some salt. |
| 12 | Into the cooked rice, toss the contents of the pot and stir. |
| 13 | The rice should take on the color of the turmeric. |
| 14 | Now, add the contents of the blender. |
| 15 | The rice should take the color of the spice-mix and here and there, you can see a glimpse of the yellow turmeric color. |
| 16 | Squeeze lemon onto the eggplant; let sit for 1-2 minutes; toss the eggplant into the rice and stir. |
| 17 | Taste a bit; if you need salt, add. |
| 18 | If you feel something is missing, squeeze some lemon, stir and repeat. |
| 19 | (you may choose to add some salt that way too) vangi bath is ready. |
