Add rice to a pot or cooker. Wash it well at least thrice and pour 4 cups water.

Cover and pressure cook for 2 whistles. If using basmati rice then just cook for 1 whistle. (refer notes for details)

Do not make the rice mushy. Fluff up the rice and cool this completely.

If using tamarind rinse and soak it in little water until soft.

I prefer lemon juice over tamarind so I skip this step.

Dry roast coriander seeds until crunchy and aromatic. Transfer them to a plate.

Next roast chana dal and urad dal until half done. Then add the red chilies and fry until the dal turns golden & aromatic.

Lastly add methi, cumin, cloves, and cinnamon. Saute till the methi seeds turn aromatic.

Cool all these completely. Powder them finely in a mixer or blender.

Set aside the vangi bath powder.

Add ¼ tsp salt to a bowl of water. Set this salted water aside.

Wash brinjals very well and chop off the crowns. Then chop or slice them vertically.

Keep them in salted water until used to prevent discoloring.

Pour oil to a hot pan. Add in mustard, cumin, chana dal, urad dal & peanuts.

Fry them until peanuts turn golden. OR Alternately you can use bay leaf, cardamoms & cumin.

Fry green chilies and onions (optional) till they turn golden or transparent.

Add chopped brinjal, green peas if using and sprinkle salt, turmeric. Fry them for 2 to 3 minutes stirring often.

Cook covered on a low to medium heat until the brinjals are soft & fork tender.

If using tamarind add it now. I do not use tamarind.

Time to add in the vangi bath powder and fry till it begins to smell good.

You can sprinkle 1 to 2 tbsp water to make the mixture moist if it is too dry. This is optional.

Switch off the heat, add the cooled rice and squeeze in some lemon juice.

Make sure the rice is cooled completely before adding it to the vangi mixture.

Mix up everything well. Taste it & then add more salt and lemon juice if needed.

Serve vangi bath hot or cold with some papads and curd.