Soak rice in sufficient water for 30 minutes.
Pressure cook the rice in water with salt, on medium heat for 3 to 4 whistles or 11 to 12 minutes.
Soaked tightly packed tamarind in hot water for 20 to 30 minutes.
Later, squeeze the soaked tamarind to get the pulp. Strain and keep aside.
When the pressure settles down, open the lid and fluff the rice. Let it cool, cover and keep so that the grains don't dry out.
Remove the crown of the brinjals (vangi), slice vertically into 4 pieces and keep them in salted water for 15 to 20 minutes.
Heat peanut oil in a pan and add mustard seeds to it.
Once mustard seeds begin to crackle, add split black gram (urad dal).
Next, add roasted peanuts.
Sauté till the urad dal becomes golden.
Next, add dried red chilies, curry leaves and asafoetida.
Remove the brinjal pieces from the salted water and add to the pan.
Stir the brinjal pieces well with the tempering mixture.
Add turmeric powder and salt.
Mix the turmeric powder and salt well with the brinjal pieces.
Cover the pan with a lid and cook the brinjals till half done.
Here, the brinjals are half done.
Once the brinjals are half-done, add the tamarind pulp.
Now, add vangi bath masala powder.
Mix everything well and continue cooking without a lid. To know more, swipe up!
Once brinjals are cooked well, add grated coconut and jaggery powder.
Mix everything well, once again. To know more, swipe up!
Remove the pan from heat, add rice in 2 to 3 parts and mix gently.
Add next portion of rice and mix well.
Mix well but gently, so that everything comes together evenly.