VANGI BHAT with BOONDI RAITA

U need:
Rice: 2 cups washed and soaked for 20 mins
Tender brinjal: 50gms cleaned and diced to small cubes
Roasted peanuts: 2 tablsp
Onion: 1 medium sliced fine
Curry powder: 1 tsp
White sesame seeds: 1 tsp
red chillies: 2
Copra: 2 tsp(if copra not available use fresh coconut)
peppercorns: 1 tsp
curry leaves
sesame oil or sunflower oil : 2 tablsp
garam masala: 1/2 tsp
mustard seeds: 1 tsp
Cashew nuts for garnish
sugar: 1/2 tsp
salt to taste

Method:
1. Drain water from the soaked rice and cook till just done. Transfer to a plate,spread out and cool.
2.In a pan dry roast coconut/copra,sesame seeds, red chillies and peppercorns and grind to a smooth powder.
3.Heat oil in a kadai. When hot add 1 tsp mustard seeds and sputter.add the sliced onions and saute Now add the curry leaves and the diced brinjal. Saute. Add the curry powder and let the brinjal cook .
4.Add the cooked rice and roasted peanuts and toss well.Add salt,sugar and the ground powder and garam masala.Add curry leaves and stir well. 

5.Transfer to a serving bowl ,garnish with roasted cashews and some peanuts and serve with boondi raita.

Boondi Raita:

In a bowl put 2 cups curd, 1 tsp finely minced mint and coriander leaves,salt,1/2 tsp roasted jeera powder and beat well.Add boondi(available readymade in shops) and serve with vangi bhat.

Bon Appetite!!!!!