Maharashtrian Vaangi Bhaat: Spiced Eggplant Rice Recipe
Vaangi Bhaat Recipe (Maharashtrian-Style Spiced Brinjal Rice)
Experience the authentic taste of Maharashtra with this beloved Vaangi Bhaat recipe, a fragrant spiced rice dish featuring tender eggplant slices in a blend of aromatic spices. This traditional recipe makes for a satisfying vegetarian meal, perfect for lunch or a light dinner. Serve with raita or your favorite side dish for a complete meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants (brinjals) | 4 |
| Rice | 1 cup |
| Asafoetida (Hing) | 1/2 teaspoon |
| Salt | To taste |
| Oil | 2 tablespoons |
| Mustard seeds | 2 teaspoons |
| Turmeric powder | 1 teaspoon |
| Fresh coriander leaves | For garnish |
| Cloves | 6 |
| Black peppercorns | 7 |
| Cinnamon stick | 1-inch piece |
| Dry coconut (grated) | 2 tablespoons |
| Dried red chilies | 2 |
| Coriander seeds | 1 tablespoon |
| Cumin seeds | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 300 kcal |
| Carbohydrates | 45g |
| Protein | 6g |
| Fat | 12g |
| Fiber | 6g |
| Sodium | 240 mg |
Instructions
-
Prepare the Rice:
Begin by rinsing the rice thoroughly. Soak it in water for about 30 minutes, then drain. -
Prepare the Eggplants:
Wash the eggplants well, remove the stems, and slice them into thin rounds. Place the slices in a bowl of water to prevent them from browning. -
Make the Spice Mix:
In a heated pan, add the cloves, black peppercorns, cinnamon, dry coconut, dried red chilies, coriander seeds, and cumin seeds. Toast these spices over medium heat for about a minute, until they release a fragrant aroma. Transfer the mixture to a blender, allow it to cool slightly, then grind into a fine powder. -
Cook the Eggplants:
Heat oil in a large, deep pan over medium heat. Add the mustard seeds, letting them sizzle for a few seconds.- Add the sliced eggplants to the pan and cook for about 1-2 minutes, allowing them to soften slightly.
- Sprinkle in asafoetida (hing) and turmeric powder, stirring well to coat the eggplants in spices.
-
Add the Spice Mix:
Add 2 tablespoons of the ground spice mix to the pan, stirring continuously for 1 minute to blend flavors. -
Combine Rice and Cook:
Add the soaked and drained rice to the pan, stirring gently to mix with the eggplant and spices.- Pour in enough water to cook the rice (about 1.5 cups), and season with salt. Stir once more and cover the pan.
- Let the rice cook for about 15-20 minutes on low heat, until it is tender and fluffy.
-
Serve:
Once cooked, garnish the Vaangi Bhaat with fresh coriander leaves. Serve hot with cucumber raita, boondi raita, or any preferred yogurt side dish.
Tips
- Rice Variety: Traditional Maharashtrian recipes often use aromatic short-grain rice. However, basmati rice can be a great substitute if preferred.
- Spice Level: Adjust the number of red chilies to your desired heat level, or substitute with chili powder for an extra kick.
This Vaangi Bhaat recipe captures the essence of Maharashtra in a simple, flavorful dish. Enjoy it as a wholesome, balanced meal perfect for gatherings or quiet family dinners.
