By: Payal
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Vangi Bhaat is a classic Maharashtrian dish packed with the goodness of brinjal, coconut, and spices. It's hearty, flavourful, and perfect for lunch or dinner. Here's how you can whip it up at home.
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1 1/2 cups brinjals, 1 cup long-grain rice, 1 tsp mustard seeds, cumin, green chilli, curry leaves, asafoetida1 tsp turmeric powder, 1 cup grated coconut, chilli powder, ghee, Salt,
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3 cardamoms, 1 cinnamon stick, 5 cloves, 1 tsp fenugreek seeds
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2 roasted cloves, 1 cinnamon stick, 1 tsp roasted coriander seeds, 1 tsp roasted cumin seeds, 1 tsp caraway seeds, 1 cup grated dry coconut, 2 tbsp sesame seeds
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Start by soaking the rice in water for 10 minutes. Drain and set aside. Heat ghee in a pan, toss in the mustard seeds, and let them crackle.
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Add cumin seeds, cardamom, cinnamon, cloves, fenugreek seeds, green chilli, curry leaves, and asafoetida to the pan. Let the spices release their aroma.
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Throw in the brinjals and rice. Sauté everything together for a few minutes, making sure the flavours coat the rice and veggies.
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Sprinkle turmeric powder, chilli powder, half of the freshly ground spice powder, and salt. Mix it all up nicely so the spices are evenly distributed.
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Cook for another 2 minutes, then pour in 2 cups of hot water. Cover and let it simmer on a low flame until the rice is cooked and tender.
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Stir in the grated coconut and the rest of the spice powder. Cover the pan again and cook on a very low flame for about 2 minutes.
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Serve the Vangi Bhaat hot, garnished with more grated coconut, chopped coriander, and fried cashews for that extra crunch.
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For more Maharashtrian recipes, click here.
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