Serve with curd, raita, coconut chutney and/or fried pappadam How to cook Cook 200g of rice and keep aside. Fry 200g of brinjal and 100g vegetables with a pinch of turmeric in ½ tsp cooking oil. Add contents of MTR Vangi Bhath Powder (20g) pack, tamarind extract, salt to taste and jaggery if desired. Season it with 3½ tbsp of cooking oil, 1/4 tsp mustard, 1/2 tsp gram dal, a few cashew nuts and 1/4 tsp green chilli. Add fried copra and cooked rice. Mix well and serve hot.

• On your table is yet another signature dish from the kitchens of Karnataka - a sumptuous traditional meal of brinjal and rice.