Vangi Bhaat Recipe

 
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Vangi Bhaat
  • Chef: Shusma Tripathi
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

An authentic rice recipe from Maharashtra with coconut, cashews, freshly ground spice powder and brinjal.

Ingredients of Vangi Bhaat

  • 1 1/2 cups tendli or brinjals -sliced horizontally
  • 1 cup long grained rice
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3 cardamoms
  • 1 cinnamon
  • 5 cloves
  • 1 tsp fenugreek seeds
  • 2 slit green chilli
  • 5 curry leaves
  • 1 tsp asafoetida
  • 1 tsp turmeric powder
  • 1 cup grated coconut
  • 1 tsp chilli powder
  • 1 Tbsp ghee
  • Salt to taste
  • 2 Tbsp chopped coriander
  • 2 Tbsp fried cashew nuts
  • Spice Powder
  • Grind all the ingredients together:
  • 2 roasted cloves
  • 1 cinnamon
  • 1 tsp roasted coriander seeds
  • 1 tsp roasted cumin seeds
  • 1 tsp caraway seeds
  • 1 cup grated dry coconut
  • 2 Tbsp sesame seeds

How to Make Vangi Bhaat

  • 1.1. Soak rice in water for 10 minutes. Drain and keep aside.
  • 2.2. Heat ghee, add mustard seeds and wait until crackled.
  • 3.3. Add cumin seeds, cardamom, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves, asafoetida.
  • 4.4. Add tendli or brinjals, rice and sauté for a few minutes.
  • 5.5. Add turmeric powder, chilli powder, half the spice powder, salt and mix well.
  • 6.6. Sauté for a further 2 minutes. Add 2 cups of hot water and cook on slow flame till the rice is tender.
  • 7.7. Add 1 cup grated coconut and remaining half of spice powder.
  • 8.8. Cover and cook for about 2 minutes on a very slow flame.
  • 9.9. Serve hot, garnished with grated coconut, coriander and fried cashewnuts.

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