vangi bhaat recipe, how to make vangi bhat recipe | stepwise

vangi bhaat recipe with step by step pics – spiced brinjal/baingan rice made with freshly ground spices.

vangi bhaat is prepared in the same way as a masale bhaat or tondli (ivy gourd) bhaat. goda masala is added in these rice recipes and this spice blend gives the vangi bhath its unique flavor, taste and aroma.

in this recipe, i have roasted and ground the spices to prepare the goda masala, so there is no need of having a ready goda masala. if you do have goda masala powder, then skip grounding the spices.

vangi bhaat is a relatively easy recipe to prepare. one pot meal which is healthy as well does not take much time, if you have ready goda masala. i have cooked the rice in a kadai, but you can also cook in pressure cooker.

this vangi bhath is different from the karnataka version. the karnataka version has vangi bath masala which is a different spice blend than the goda masala. i have added onions in this recipe. you can easily skip them if you don't have onions and add a pinch of asafoetida/hing in the tempering instead.

serve this maharashtrian recipe of vangi bhaat plain or with side bowl of yogurt or raita.

on a side note, i have been too busy and will be travelling for some weeks more. thus not able to take pics and post regularly. for now i will be updating the recipes i have in the drafts folder. this vangi bhaat is one such recipe. will try to update these long pending recipes on some days.

step by step maharashtrian vangi bhaat recipe:

1. on a low flame in a small frying pan, dry roast the whole spices till they are aromatic.

2. bring the roasted spices to the side of the pan and add the desiccated coconut and sesame seeds.

3. stir & continue to dry roast till the coconut becomes golden. keep stirring regularly so that the coconut does not get burnt. let this spice and coconut mixture cool.

3. soak the rice in water for 30 mins and then drain them. keep aside. you can add basmati rice or ambe mohur rice (mango blossom rice) and even sona masuri.

4. quarter or chop the brinjals/aubergines/eggplants and keep them in a bowl of salted water for 15 minutes. this does not discolor them and gets rid of the bitterness if any.

5. once the roasted spices + coconut mixture gets cooled, grind them fine in a dry grinder or coffee grinder. only 2 to 3 tsp of the goda masala (as per your taste) needs to be added to the rice. the remaining goda masala can be refrigerated and added to vegetable dishes or lentils.

6. heat oil in a large thick bottomed pan. first splutter the mustard seeds and cumin seeds.

7. then add onions and saute till the onions turn translucent.

8. add curry leaves and green chilies. stir.

9. then add the drained brinjals along with turmeric powder. stir and saute for 3 to 4 minutes.

10. stir and then add the soaked rice,  2 to 3 tsp of the freshly ground goda masala and yogurt.

11. stir and pour water. season with salt.

12. stir very well.

13. cover with a lid and cook the rice on a low flame till the grains are tender and cooked.

14. meanwhile, roast cashews in a pan till they get some brown spots on them. you can also add peanuts instead of cashews. just roast them in the same way.

15. once the rice is cooked, fluff gently.

16. add grated coconut, chopped coriander leaves and the roasted cashews. mix the vangi bhaat gently.

17. serve vangi bhath plain or with curd or with a raita hot or warm. you can also top with a bit of ghee while serving vangi bhaat.

if you are looking for more maharashtrian recipes then do check masale bhaat, vangi bharit, bharli vangi, vangi bhaji, misal pav and matki amti recipe.

maharashtrian vangi bhaat recipe below:

vangi bhaat recipe

Total time

1 hour 10 mins

vangi bhaat recipe - maharashtrian one pot meal dish of spiced brinjal rice made with freshly ground spices

Author: dassana

Recipe type: main

Cuisine: maharashtrian

Serves: 3 to 4

Ingredients (american measuring cup used, 1 cup = 250 ml)

for the goda masala:

• 1 small tejpatta/indian bay leaf
• 1 small piece of dagad phool/stone flower/patthar phool
• 2 tsp coriander seeds/dhania
• 1 dry red chili, kashmiri or byadagi/bedgi chili
• 1.5 tbsp unsweetened desiccated coconut
• 1 tsp cumin seeds/jeera
• 3 cloves/lavang
• 1 inch cinnamon/dal chini
• ½ tsp caraway seeds/shah jeera
• 1.5 tbsp white sesame seeds/til
• 4 black peppercorns/sabut kali mirch
• a pinch of asafoetida/hing

remaining ingredients:

• 1.5 cups basmati rice or ambe mohur rice
• 4 to 5 medium brinjals/vangi/baingan/eggplant or 8 to 10 small brinjals, about 200 gms
• 1 green chili, chopped
• 1 medium onion, finely chopped
• 2 tbsp yogurt or 1 medium tomato, chopped
• 6 to 7 curry leaves/kadi patta or 1 indian bay leaf/tejpatta
• 15 to 18 cashews/kaju or peanuts
• ¾ tsp mustard seeds/rai or sarson
• ¾ tsp cumin seeds/jeera
• ¼ tsp turmeric powder
• ½ tbsp chopped coriander leaves/dhania patta
• 1 tbsp grated coconut
• 3 cups water for cooking the rice, add more if required
• 2 tbsp peanut oil or any vegetable oil
• salt as required

Instructions

preparing the goda masala:

1. on a low flame in a small frying pan, dry roast the whole spices mentioned under the list "for the goda masala", except sesame seeds and desiccate coconut. roast the spices till they become aromatic.
2. then add the desiccated coconut and sesame seeds and continue to dry roast till the coconut becomes golden. keep stirring regularly so that the coconut does not get burnt. let this spices cool.
3. once the roasted spices + coconut mixture gets cooled, grind them fine in a dry grinder or coffee grinder.
4. keep this small batch of goda masala aside and just add about 2 to 3 tsp of it in the vangi bhaat recipe. the remaining goda masala can be kept in the fridge in a small bowl or box and added to veggie dishes or dal.
5. rinse the rice for a few times in water. then soak the rice in water for 30 mins and then drain them. keep the soaked rice aside.
6. quarter or chop the brinjals/aubergines and keep them in a bowl of salted water for 15 minutes. this soaking does not discolor them and gets rid of the bitterness if any.
7. heat oil in a large thick bottomed pan and splutter the mustard seeds and cumin seeds.
8. then add onions and saute till the onions turn translucent.
9. add curry leaves and green chilies. stir.
10. then add the drained brinjals along with turmeric powder.
11. stir and saute 3 to 4 minutes.
12. then add the soaked rice, 2 to 3 tsp of the freshly ground goda masala and yogurt.
13. stir and pour water. season with salt. again stir very well.
14. cover with a lid and cook the rice on a low flame till the grains are tender and cooked.
15. in case the rice has not cooked and the water has dried, add some water and stir gently and continue to cook the rice.
16. meanwhile, roast cashews in a pan till they get some brown spots on them. instead of cashews, you can also add peanuts and roast them in the same way.
17. once the rice is cooked, fluff gently.
18. add grated coconut, chopped coriander leaves and the roasted cashews. mix gently.
19. serve vangi bhat plain or with a raita hot or warm. you can also garnish vangi bath with coriander leaves and grated coconut while serving.

Notes

for cooking in a pressure cooker - add about 2.5 to 2.75 cups water and pressure cook for 2 to 3 whistles.

3.2.2708

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