Press the saute button and add coconut oil to the inner pot. As the oil heats up, add raw peanuts and saute them until they turn crispy.
2 tablespoon peanuts
Add chana dal and saute for 30 sec followed by mustard seeds. Once everything starts to sizzle, add sliced onions, curry leaves, and sliced green chilies. Continue to saute them until onions turn translucent.
1 tablespoon gram dal or chana dal, 1 teaspoon mustard seeds, 1 Onion, 2 green chilies
Now, add the vangi bath powder and mix well to make sure the flavors are evenly mixed.
Now, it is time to add chopped eggplant, tamarind paste, jaggery, and salt. Mix well and add the rinsed basmati rice with the appropriate amount of water.
8 small brinjal, 2 teaspoon tamarind paste, 1 ½ cup basmati rice
Press the ‘cancel’ button, close the lid and press the ‘pressure cook’ or ‘manual’ button and cook for 4 mins. At the end of the timer, release the pressure naturally before opening the lid.
Vangi bath is almost ready! Fluff the rice gently with a fork and garnish with cilantro. Serve this fluffy and flavor-rich brinjal rice paired with raita or papad.