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Vangi Bhaath (Rice with Eggplants) Recipe

Vangi Bhaath (Rice with Eggplants) Recipe
Recipe type: Appetiser
Cuisine: Indian
Another great one dish wonder, the Vangi Bhaath recipe is a Eggplant lovers dream! The flavor of the fresh spices are just amazing. Easy and full filling enough to satisfy all the senses – visually very appealing, the aroma is just fabulous, the texture of the rice and the eggplant combination – GREAT and the flavor – yuuuumm, mm mmmm… A great way to use and freshen up left-over rice. The flavors are so great, you won’t need anything to go with it but if you have to – try some yogurt or pickles! Finger-licking good…
  • Cinnamon sticks – 1″ piece
  • Cloves – 5
  • Chana dal – 1 tbsp
  • Coriander seeds- 1 tbsp
  • Urad dal – 1 tbsp
  • Dry Red Chillies -to taste
  • 1. Dry roast on low flame in a heavy bottomed skillet: Cinnamon Stick, Cloves and Channa Daal.
  • 2. After a minute or 2, add in Coriander Seeds, Urad Daal and Red Chillies and roast till you get a color and aroma.
  • 3. Keep stirring continuously and once done transfer to a plate or a bowl and allow it to cool down.
  • 4. Once the spices have cooled down, grind to a fine powder and keep aside till ready to use.
  • 5. Extra Masala can be stored in an airtight container for later use..
  • Rice:
  • Basmati Rice – 1 Cup
  • Water – 2 Cups
  • Salt – ½ tsp
  1. Method:
  2. We washed the Rice and soaked it for half an hour.
  3. We used a Rice-cooker and cooked the rice along with the Salt.
  4. Once done, remove the Rice from the cooker immediately and transfer to a plate and fluff the rice with a fork.
  5. Keep aside to use later.
  6. Make the Rice on the stove-top, microwave or used left-over rice for this application.
  7. Balance Ingredients:
  8. Eggplant/Brinjal – 1.5 lbs (3 long or 7 small round)
  9. Oil – 1 tbsp
  10. Mustard seeds – 1 tsp
  11. Chana dal – 1 tbsp
  12. Raw Peanuts – 2 tbsp
  13. Curry leaves – 1 sprig
  14. Turmeric powder- ¼ tsp
  15. Green Beans – ½ cup (1″ pc) – optional
  16. Tamarind Pulp – ¼ cup or soak a small lime sized tamarind in warm water for 15 mins and extract the juice
  17. Vangi Bhaath Powder- 2 tsp or to taste
  18. Dry Coconut Powder – 1 tbsp
  19. Jaggery – ½ tsp
  20. Salt to taste
  21. Cilantro – for garnish
  22. Method:
  23. Wash and cut the eggplants into thin long pieces. Soak them in Cold water with a pinch of salt and keep aside.
  24. Heat oil in a pan.
  25. Once hot, add Mustard Seeds and allow them to pop.
  26. Add the Chana Daal and cook for a min.
  27. Add the Raw Peanuts and allow the color of the daal and the Peanuts to change a bit.
  28. Add in Turmeric Powder and Curry Leaves.
  29. Add the Eggplants, Green beans(if using). Mix well so the Oil coats all the vegetables.
  30. Cover with a lid and cook on low heat.
  31. Cook till the Eggplants are done and keep stirring intermittently.
  32. Add Jaggery, Tamarind, Salt, Jaggery, Vangi Bhaat Masala and Dry Coconut Powder.
  33. Mix well and cook for 2 minutes.
  34. Add in the Cooked Rice and mix it in gently and little at a time.
  35. Once mixed in, cover and allow the rice to get heated all the way through.
  36. Garnish with some Cilantro and serve hot.
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