Vangi Bhat
Veg
Vegan
A one-pot brinjal rice — small, tender brinjals stuffed with a dry masala of roasted peanuts, sesame, goda masala, and coconut, sautéed in oil until soft, then mixed through cooked rice with a mustard-curry leaf tempering. The goda masala's characteristic blend of dried flowers and spices gives vangi bhat a flavour profile completely distinct from any other brinjal rice dish in India. A Maharashtrian festive and everyday favourite.
Cuisines
Malvani
Vidarbha
Kolhapuri
Maharashtrian
Best for
Lunch
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 8-10 | curry leaves |
| 1 cup | eggplant, chopped |
| 1 medium | onion, finely chopped |
| 1 teaspoon | ginger-garlic paste |
| 2 tablespoons | Vangi Bhat masala |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 2 cups | water |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash and soak the basmati rice for 20 minutes.
- 2 Heat oil in a pan and add mustard seeds. Let them splutter.
- 3 Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
- 4 Add chopped onions and sauté until they turn golden brown.
- 5 Add ginger-garlic paste and sauté until the raw smell disappears.
- 6 Add chopped eggplant and cook for 5 minutes until slightly tender.
- 7 Stir in Vangi Bhat masala, turmeric powder, red chili powder, and salt.
- 8 Drain the soaked rice and add it to the pan. Mix well with the spices.
- 9 Pour in water and bring it to a boil.
- 10 Reduce the heat to low, cover the pan with a lid, and let it cook for 15-20 minutes or until the rice is fully cooked and water is absorbed.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For extra flavour, you can add a pinch of garam masala at the end before serving.