Vangi Bath / Brinjal Rice/ Kathirikkai Sadam

I have to do something with the Eggplants sitting in the fridge, before it goes to trash. Other than usual curryies and subzis Vangi bath answers two problems, what for lunch?and What is the side dish? Its a good lunch menu and it tastes nice without any heavy side dish. So for today's lunch i prepared this rice. 
It can be prepared in a jiffy if you have the malasa powder given below comes handy. You can prepare this and store it in fridge in a air tight container for 2 to 5 days. It stays fresh. 

Ingredients:

Brinjal / Eggplant - 4 numbers
Onion -1/2 of big
Rice - 1 cup 

For Masala:

Chana dal - 2 tsp
Urad dal- 1 tsp
Dhaniya - 1 tsp
Red chilli - 4 to 5 
Shredded coconut - 1 1/2 tbsp
Sesame seeds - 1 tsp
Peanuts - 4 to 5 
Hing - a pinch
Turmeric - a pinch

For Tempering :

Oil - 1 tbsp
Urad dal - 1 tsp
Green Chlli - 1 slitted 
Curry leaves - 3 to 4 
hing - a pinch

Method:

Cook the Rice and keep aside. Make sure its fluffy and not sticky.
Fry the ingredients given for masala without oil except coconut and sesame seeds. Switch off the stove, add the coconut and sesame seeds and fry for few min in the heat. Cool down the mix and grind it to fine powder. 
Chop the eggplants in lengthwise (or in the desired shape). 
In a heavy bottom pan add 1 tsp oil, add the chopped eggplants and a pinch of salt and cook till it get soft and fried little bit.

Remove the eggplants and keep side.
In the same pan add 1 tbsp oil and mustard seeds, once it splutters add urad dal, hing and curry leaves, green chilli and fry of few seconds.
Chop the onion in lengthwise and toss into the pan. Fry till it turn brown.

Now add the cooked eggplants, salt and fry for a minute.
Add the grounded powder and mix well.

Add the rice and mix all, till they get combined. Adjust salt.

Remove from heat and serve hot with Raita or chips. Pachadi goes well with this recipe.