heat 2 tablespoons peanut oil (can also use sesame oil or sunflower oil) in a pan or kadai.
add ½ teaspoon mustard seeds.
once the mustard seeds begin to crackle, then add ½ teaspoon urad dal.
next add 2 tablespoons roasted peanuts or cashews.
saute till the urad dal becomes golden.
then add 1 to 2 dry red chilies, 1 sprig curry leaves or 10 to 12 curry leaves and ⅛ teaspoon asafoetida (about 2 pinches of asafoetida).
add the brinjals. just remove the brinjals from the salted water and add in the pan. be careful as the mixture splutters when adding brinjals.
mix them with the rest of the tempering mixture.
add ¼ teaspoon turmeric powder. also add salt as per taste.
mix the turmeric powder and salt very well.
cover the pan with a lid and let the brinjals get half-cooked. do check at intervals. while cooking, if the brinjals start sticking to the pan then add some water. then cover and cook.
half cook the brinjals.
once they are half done, then add the tamarind pulp.
then add 2 to 2.5 tablespoons vangi bath masala powder.
mix very well and continue to cook without the lid. if the masala along with brinjals start sticking to pan, then add ¼ cup water and continue to cook.
once the brinjals are cooked well, add 2 tablespoons grated coconut and ¼ to ½ teaspoon jaggery powder.
mix again very well. the brinjal masala is thick. but for some moisture you can have a semi gravy consistency in the brinjal masala.
keep the pan down and add rice in two to three parts. mix gently.
add the next portion of rice and then mix well.
mix gently but very well so that that everything is mixed evenly.
serve vangi bath with raita, papads or chips.