Description:
One Pot Vangi Bhath, also known as Eggplant Rice, is a traditional Maharashtrian recipe where rice is cooked with eggplant and a blend of spices. This recipe is easy to prepare and perfect for those days when you’re craving something tasty yet simple to make.
Cuisine: South Karnataka
Course: Lunch
Diet: Vegetarian
Ingredients
- 1 cup rice (washed)
- 1 eggplant (finely chopped)
- Salt, to taste
- Oil, as needed
- 1 tbsp white urad dal
- 1 tbsp chana dal
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp white sesame seeds
- 1/4 tsp fenugreek seeds
- 3 dry red chilies
- For tempering:
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- 1 tsp turmeric powder
- 1 curry leaf
Preparation Time: 10 minutes
Cook Time: 20 minutes
Instructions
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Start by heating a pan. Add urad dal, chana dal, coriander seeds, cumin seeds, sesame seeds, fenugreek seeds, and dry red chilies. Dry roast for about 1 minute until they release their aroma. Let it cool, then grind it into a fine powder using a mixer or grinder. Set this mixture aside.
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Heat oil in a pressure cooker. Add mustard seeds and allow them to crackle for about 10 seconds. Then add curry leaves, asafoetida, chopped eggplant, and salt. Cook the eggplant until it softens slightly.
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Once the eggplant is tender, add turmeric powder, the prepared vangi bhath powder, rice, salt, and 2 cups of water. Stir well, close the cooker lid, and cook for 3 whistles. Allow the pressure to release naturally.
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If the rice isn’t fully cooked or appears a bit thick, add a little more water and cook for one more whistle.
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Serve the One Pot Vangi Bhath hot with raita and papad for a complete meal.
Enjoy this flavorful and easy-to-make dish for lunch!
