Vangi Bhaat (Maharashtrian Brinjal Rice)
Description:
Vangi Bhaat is a flavorful Maharashtrian dish made with tender brinjals (eggplant) and rice, cooked with a rich mix of spices. This vegetarian recipe is garlic-free and simple to prepare, making it a great option for a wholesome everyday meal.
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
Ingredients:
- 4 brinjals (eggplants)
- 1 cup rice
- ½ teaspoon asafoetida
- Salt, to taste
- 2 tablespoons oil
- 2 teaspoons mustard seeds
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder (for grinding)
- 6 cloves
- 7 whole black peppercorns
- 1-inch cinnamon stick
- 2 tablespoons dry coconut (grated)
- 2 dried red chillies
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
Preparation Time: 20 minutes
Cook Time: 30 minutes
Instructions:
- Begin by soaking the rice in water for 30 minutes.
- Wash the brinjals, remove the stems, and slice them. Place the slices in a bowl of water to prevent browning.
- In a pan, heat the spices meant for grinding (cloves, black pepper, cinnamon, dry coconut, red chillies, coriander seeds, cumin seeds) over medium heat for about 1 minute until aromatic. Transfer this mixture to a blender and grind it into a smooth paste.
- Heat oil in a pan, and once hot, add mustard seeds. After about 10 seconds, add the sliced brinjal.
- Stir in the asafoetida and turmeric powder, and cook for 1 minute.
- Add the freshly ground masala paste, and cook for another minute.
- Add the soaked rice and water, along with salt to taste. Mix everything together, then cover the pan and cook until the rice is fully cooked and the brinjal is tender.
- Once done, turn off the heat. Garnish with fresh coriander leaves.
Serving Suggestion:
Serve this delightful Vangi Bhaat with Lauki Raita, Boondi Raita, or any raita of your choice for a complete and satisfying meal.
Enjoy this authentic Maharashtrian dish!
