Cook the rice with 1/2 tsp of salt using your favorite method of cooking rice. When the rice is done cooking, spread the rice in an even layer to cool in a large casserole or sheet pan. This step is essential to make sure you don’t have clumps of rice in the final dish.

While the rice is cooking, prep the eggplant. Trim the stems of the eggplant and cut each one lengthwise into two halves. Then slice each half into 2 or 3 long slices. Line all the slices up and cut them into 1” long pieces. You should now have fat matchsticks of eggplant, each an inch long.

Making the vaggarnae - gather the mustard seeds, urad dal, curry leaves and hing before the next step.

Heat 3 tbsp of vegetable oil in a wide saucepan on medium heat. When the oil starts to shimmer, add the mustard seeds and cover the saucepan while the seeds pop. When the popping is done, lower the fire and add the urad dal.

Wait for the urad dal to turn golden brown (about a minute) and then add the curry leaves.

Finally add the hing and give the vaggarnae a quick stir.

Add the eggplant and stir to combine and coat all the eggplant pieces with the oil. Add 1/2 tsp of salt and stir. Continue to cook the eggplant uncovered on a medium-low fire while stirring occasionally. It is best to avoid stirring the eggplant too much, or they could turn mushy. What you are looking for here is to let the salt draw out the moisture in the eggplant and for the eggplant to cook and caramelize in its own juices.

Be careful not to overcrowd the pan, or let the eggplant burn. If the eggplant looks like it is steaming rather than sauteing, add another tbsp of oil and stir.

Check the spice and salt in the eggplant mixture and balance by adding more spice powder or salt. You want this mixture to be a little high in salt and spice since you will be adding the rice to it.

Once the rice has cooled to room temperature, add the rice to the eggplant mixture and toss gently to coat the rice evenly with the spice mixture. Taste the rice again. If you prefer, you can add more spice powder and salt at this stage to balance the flavors.

Before serving, heat the Vangi Bhath by tossing the rice gently on the stove. Or heat for 60-90 seconds in the microwave.

For a little extra goodness and garnish, heat the ghee in a small saucepan or kadai and gently roast the cashews until they are golden brown. Pour the ghee and cashews over the Vangi Bhath before serving. Serve with cucumber raita.