Monday, March 22

Vangi Bhath (Brinjal Rice)

Vangi Bhat is a delicious one pot meal. It is a wonderful combination of eggplant and rice combined with lovely aromatic spices. This is a typical Maharashtrian specialty but enjoyed throughout Southern India as well. Usually Vangi bhath is cooked with Eggplant but i like to add some other vegetables also like capsicum, potato, green peas. One of colleague use to bring vangi bhath for me in lunch, when she cooks vangi bhath she use to call me and say dont bring lunch today, because i have prepared VB. She was an expert when it came to cooking this dish. Whenever i would visit to her place, this dish was made. And she use to serve me with home made papads (crispy then lentil wafers), it was a wonderful and delicious combination. When i was cooking this dish i was really missing her alot. Iam waiting when i'll go back to india so that even i can cook VB and serve her in the same way, which she use to do it for me.


Ingredient's
1 Long brinjal, 1 red or green capsicum, 1 medium size potato, cut into large pieces 
1-1/2 cup Basmati rice 
4 tbsp Ghee 
4 Cloves (finely chopped) 
1 tsp Urad dal 
1/2tbsp cinammon, 1-1/2 tbsp Coriander seeds, 1/2tbsp musturd seeds 
5 dry red chillies 
2 Green chillies, 1 onion, and 1 tomato (chopped) 
6 Peppercorns 
1/2 tsp Turmeric 
1 tsp Oil for frying the masala 
1/2 Cup sour buttermilk or 2 tsp lemon juice 
Salt to taste

Cooking Method
Take a broad pan and heat oil. Fry 3 dry red chillies, gearlic cloves, cinammon, coriander and peppercorns, for 5 minutes. Grind them to form a fine powder. Heat ghee in a pan and add mustard seeds, urad dal, 2 dry red chillies, green chillies, onion and turmeric, stir it till the seasoning is done. Add the brinjal, capcisum, potato pieces and little bit of salt fry for 20sec. Add tomato, lemon juice, powdered masala, and mix them together properly. After that add water and check for salt, add salt if req. Then add rice and mix together gentely, cover the lid and cook till the rice is completely cooked in a medium flame.
Delicious Vangi Baath is ready to serve.




15 comments:

Anonymous said...

This looks Very tasty..:-)

Tina said...

Yummy and aromatic rice...

Anonymous said...

Vangi bhat is my favourite.. thanks for sharing...

Uma said...

never tried.. thanks for sharing! looks delicious.

Gita said...

The rice looks very delicious and colorful...nice step by step pictures :)

Rahi said...

The recipe is very good. The photos you added while coooking is also very informative. Keep posting more recipes :-)

Rumana Rawat said...

Thanks alot for all of u....i'll make sure u get to see lot of new recipe's on my blog.. :-)

Jagruti said...

Delicious rice..love eggplant in there..

Priya said...

Hi RUmana, thanks for ur beautiful comment...am here for the first time and u have a beautiful space...vangibath looks awesome and delicious..

Padhu said...

Looks delicious .I like the way u have cut brinjals.

Rumana Rawat said...

Thanks to all, for giveing such a beautiful comments on my blog... :-)

A 2 Z Vegetarian Cuisine said...

Thanks for dropping by our blog...Vaangi bhaat looks amazing..c u soon..

Gulmohar said...

Vangi baath looks fabulous..you have a nice and creative space here :-)

Ushnish Ghosh said...

Dear Rumana
I am just exploring , what great dishes you have. I have eaten Vangi Bhat , but never knew it was prepared like this. Cant wait to make
Have a nice weekend

nandini said...

Hello first time to your space... taking my own little time to browse through your recipes and this caught my interest as it is one of my favourite. Step by step is absolutely helpful...

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