Vaangi bhat recipe | Spicy marathi eggplant rice |brinjal pulav

VAANGI BHAT - Another classical maharashtrian dish .Very tasty one pot meal .Good option for those who dont like brinjal /vaangi.  

Vangi means brinjal /eggplant  & bhat means rice.

Vaangi Bhaat is a delicious one pot meal, a wonderful combination of eggplant and rice combined with lovely aromatic spices. This is a typical Maharashtrian cuisine but made in bangalore & andhra pradesh too .In fact you get vaangi bhat mix MTR brand in south .You can even make this powder at home.

Vangi bhath is a rice preparation,in which brinjals/eggplant are sauteed with  the spices along with the ground masala powder and mixed with the rice.The freshly ground masala powder is the key ingredient for this rice which gives the excellent flavor and taste .
You can call this as a cousin of masale bhat .

Usually prepared during festivals like ganpati  or gudhi padva but you can enjoy it any time.

Today I am going to post Vangi bhat maharashtrian recipe .The recipe for south style is same as marathi except the ingredients used for grinding masala.

  

Ingredients:

250 gms eggplant / brinjal /aubergine/vangi
1 1/2 cup Basmati rice
10-12 cashewnuts
1 tsp sugar
salt as needed
2 tbsp oil
1 tsp jeere (cumin seeds)
1 tsp rai ( mustard seeds)
1 tsp hing
4-5 pepper( kali miri)
2 tamalpatra (bayleaf)
10-15 curry leaves
1 tsp red chilli powder
1 tsp haldi (turmeric)
1 tsp goda masala
2 green chillies slit
10-12 groundnuts (soaked in water)(optional)
3 cup water

GARNISH
1/4 cup fresh grated coconut
1/4 cup kothimbir
2 tbsp ghee

Whole garam masala to grind
1 tsp dhane (coriander seeds )
1 tsp jeere (cumin seeds)
1 tsp shahjeera
1 inch dalchini (cinamom)
2-3 lavang ( cloves)
1 badi elaichi(black cardamom)
1-2 tsp dry coconut grated
1-2 Dry red chilli




Method :


1. Dry roast Whole garam masala ingredients above & grind to powder.Soak  rice for 30 minutes in water & keep aside.Fry cashews till golden brown.

2.Cut brinjal  into vertical 4 pieces & keep it immersed in salty water .  keep water for boiling.


3.Heat oil in a kadhai /pan ,once hot add  jeere,rai,hing,tamalpatra ,pepper,ground nuts,curry leaves,green chillies & saute for a minute .




4. Next add vangi & saute for minute . Add haldi,red chilli powder,grind masala ( in step 1),sugar & drained rice & saute for 2 minutes.





5.Now add boiling water & salt & allow the rice to boil.Once water is reduced & rice is 80 percent done keep a lid on the kadhai & allow it to cook on slow flame till done.Keep checking or else the rice might get burnt.





6.Now switch off gas  & garnish  rice with fresh grated coconut ,kothimbir & fried cashewnuts (kaju).


7. Add a spoonful of ghee on the hot vaangi bhaat  just before serving




Variation:

1. Add 2 1/2 tsp goda masala /kala masala if you are in hurry & dont have time to grind masala.

2.Add tondli, cauliflower , green peas to above recipe  to make  masale bhaat