Vangi Bath

1. If you don't use leftovers, cook some fresh rice.
2. While the rice cooks, heat 2 tbsp of oil in a pan and add garlic, chili, coriander and curry leaves, salt, and chopped eggplant.
3. Sauté for about 5 minutes or until the eggplant has softened.
4. Remove from pan and set aside. You can blend the eggplant mix to a rough paste, or you can leave it chunky, depending on your preference.
5. Swipe the pan clean and heat the remaining oil.
6. Add mustard seeds, cumin, turmeric, and lentils. Gently fry until the lentils start to brown.
7. Return the eggplant mix to the pan, add the water and combine all ingredients.
8. Add the rice, mix well and cook for about 2-3 minutes.
9. Check the seasoning and add salt if necessary.
10. Enjoy with cucumber raita, yogurt or just plain. 

Vangi bath is also a recipe for 'eggplant haters.' By blending the vegetable (see step 4) to a soft paste, you get rid of the texture some people don't like. They will never know that they just had a delicious eggplant dish.

You can, of course, also use other leftover vegetables in your fridge, such aslike zucchini, pumpkin, squash, carrot, or any combinations of them. There are countless variations, and you are only limited by your imagination!