Sep 9, 2015

Vaangi Bhaat- Brinjal Rice


Vangi Bhaat or brinjal rice is stir fried rice recipe which made with cooked rice, brinjal halves and flavorful Indian spices. I love the flavor of brinjal, spices and tamarind in this rice recipe which served with curd or raita. I heard about vaangi bhaat recipe which is very popular in Maharashtra cuisine. That’s the main reason I choose vaangi bhaat recipe for Blogging Marathon under Indian cuisine theme. 





For this recipe I made fresh vaang bhaat masala at home with few ingredients which are easily available in every Indian kitchen. Here is the list of vaangi bhaat masala is urad dal, chana dal, coriander powder, pepper corns, coconut, red chilies. You can store this powder for long time in airtight jar.




Vaangi Bhaat- Brinjal Rice

Preparation Time: 30 Minutes
Cooking Time: 30 minutes
Servings: 4
Category: Rice
Cuisine: Maharashtra Cuisine


Ingredients:
For Vangi Masala
6 Red Chilies, Dried
2 Tbsps. Chana dal
2 Tsps. Urad dal
2 Tsps. Coriander seeds
10 Pepper corns
4 Tbsps. Coconut, grated

For Vangi Bhaat
2 Cup Rice, Boiled
15 Small Brinjal, halves
2 Small Sized Onion, Sliced
2 Tbsps. Vangi Bhaat Masala
1 Tbsp. Tamarind Paste
2 Green Chilies, chopped
1 Tsp. Ginger, Grated
1 Sprig Curry Leaves
1 Bay Leaf
1/4 Tsp. Asafoetida
1 Tsp. Mustard Seeds
1 Tsp. Urad Dal
1 Tsp. Chana Dal
1 Tbsp. Peanuts
1/2 Tsp. Turmeric Powder
Salt to Taste
1 1/2 Tbsps. Oil







Instructions:
Dry roast all the ingredients of masala on medium flame except coconut till to golden. Now add coconut and give a stir. Allow these ingredients to cool at room temp and grind them into a fine powder consistency. Now vaangi bhaat powder is ready to use.  

Heat the oil in a kadai, Add bay leaf, asafoetida, mustard seeds, urad dal, chana dal and peanuts. Saute till to crackle. 
Add ginger, chilies, curry leaves and onion and sauté few minutes.
Add brinjal, turmeric powder and salt and mix well.
Add tamarind paste and little water, give a quick stir.
Cover with lid and cook brinjal till to tender. Add vangi bhaat powder and mix well.
Add cooked rice and mix well. Cook the rice for 5 minutes on low flame.
Serve hot with raita or curd.

Tags: Vaangi bhaat, vangi baath, Vangi bath, eggplant recipe, rice recipe, main course, brinjal recipe, simplytadka, lunch meal, tiffin recipe, lunchbox recipe, blogging marathon, vangi masala, Maharashtra cuisine, indian food, indian recipe, vegetarian recipe, indian cuisine, brinjal rice






Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56



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13 comments:

  1. Vaangi bhat is one flavorful and filling one pot meal.Looks tempting.

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  2. That is a filling one pot meal. I had made it once with brinjal and soya.

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  3. Its been long since I tried this recipe. Need to try this soon.

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  4. Love this vaangi bhaat to the core, obviously i do this rice quite often.

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  5. The version sounds flavorful too. Though I don't use eggplant owing to allergies.

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  6. good attempt at Vangibhath Preeti !

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  7. I love Vangi bath and good that you choose this to make..

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  8. Looks delicious and nicely presented..

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  9. My most favorite eggplant preparation. Vangi bhaat looks amazing,

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  10. My all time fav rice. Looks so tempting...

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  11. Looms yum preeti. Its delicious treat anytime.

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  12. Love the dish anytime. One of our favorite dishes.

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