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1
Cook the rice the usual way - but to get it dry, fluffy and light (not at all sticky).
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2
Skin the eggplant and chop it into cubes; sprinkle lemon juice on the cubes (+ some salt) and let sit for 30 minutes or so.
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3
In a large saucepan, heat some oil and when hot, toss the spices in and fry for 2 to 3 minutes.
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4
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).
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5
Add some oil to the pan and when hot, toss the coconut in and keep stirring until the coconut becomes brown/golden.
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6
Remove in a manner similar to the spices.
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7
To the pan, add some oil and when hot, add the soaked eggplant cubes and stir until about 3/4 cooked.
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8
Remove the eggplant and keep in a warm container.
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9
In a blender (or coffee grinder), blend the spices and coconut until you have a powder.
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10
In a pot, boil one-quarter cup water, lots of lemon juice, 1/2 teaspoon turmeric and some salt.
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11
Into the cooked rice, toss the contents of the pot and stir.
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12
The rice should take on the color of the turmeric.
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13
Now, add the contents of the blender.
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14
The rice should take the color of the spice-mix and here and there, you can see a glimpse of the yellow turmeric color.
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15
Squeeze lemon onto the eggplant; let sit for 1 to 2 minutes; toss the eggplant into the rice and stir.
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16
Taste a bit; if you need salt, add.
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17
If you feel something is missing, squeeze some lemon, stir and repeat.
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18
(You may choose to add some salt that way too).
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19
Vangi bath is ready.
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20
Serve with yogurt raita/pachadi.
