Vangi Bhath
Vangi Bhath is specially prepared in Maharastra and Karnataka. It is delicious and easy to make. It is often made as prasad in temples here in south India and that is how I tasted it at first. It is a one pot meal and have brinjals and rice as its main ingrediants hence called Vani means bringals and Bhat means rice. It is a spicy masala rice with brinjals and my daughters favorite.
Prep time: 20 min
Cook time: 35 min
Serves: 4
Ingredients: -
- Rice 2 cups washed
- Onion 1 chopped
- Small Brinjals 8-9 cut in big chunks
- Tamarind1 lemon size ball
- Green Chillies 2 slit lengthwise
- Chana dal (Split Bengal gram) 1 tbsp
- Oil 4 tablespoons
- Mustard seeds 1 tsp
- Drird red chillies 6
- Curry leaves 1 sprig
- Turmeric powder 1/2 tsp
- Asafoetida 1 pinch
- Salt to taste
For masala
- Black peppercorns 1 tbsp
- Whole dry red chillies 2-3
- Fennel seeds / Saunf 1/2 tsp
- Poppy seeds / khuskhus / posto 1 tbsp
- Cloves 2
- Green cardamoms 2
- Cinnamon 1 inch stick
- Coriander seeds 1 tbsp
Method :-
- Wash and cook rice in plenty of water and mix 1 tablespoon of oil and cool.
- Soak the tamarind and chana dal for about 1/2 hour separately.
- Dry roast the whole masala and grind it ti a coarse powder.
- Heat the oil in a pan or kadai add mustard seeds, red chillies, curry leaves and the chana dal and let it splutter.
- Add the onion and fry till it become transparent. Add the green chillies, brinjals and fry on medium flame till it starts to get soft.
- Add turmeric powder, asafoetida, salt and tamarind pulp.
- Add masala and fry till brinjals are completely cooked.
- Mix the rice into this mixture and mix thoroughly.
- Keep the flame low and cook till the rice is completely cooked and mixed with the brinjal mixture
- Serve hot with raita and papad.
