Wash the brinjals well and remove the stem.
Chop the brinjals lengthwise in one inch length and thickness as shown in the video.
Place the chopped brinjals in water so that the colour of the brinjals wont change.
In a heavy bottomed vessel, add gingelley oil and splutter mustard seeds. Once they crack, add channa dhal, urad dhal, curry leaves and saute everything well.
Once the dhals turn golden brown in colour, add asafoetida and saute for 5 minutes.
At this stage add the chopped brinjals into the heavy bottomed vessel. Drain the excess water.
Mix it well and add turmeric powder and mix for 2 minutes.
Now close the lid and cook the brinjal for five minutes so that they become tender.
After five minutes, add the required amount of salt, jaggery, extracted tamarind juice, Vangibath powder and saute for 2 minutes.
Cover the brinjals with lid and cook for 5 to 7 minutes.
Keep the cooked rice aside on a plate so that the grains remain separate.
Now add the cooked rice into the pan and mix it with brinjal curry.
Vangibath is ready to serve. Serve with raitha or plain curd and papad.