Vangi Bhaat

Rice is an important part of Maharashtrian meal.. Most common rice dishes being varan bhaat(dal rice), khichdi, dahi bhaat(yoghurt rice), vangi bhaat(eggplant rice), masale bhaat etc. Here's Vangi Bhaat for "RCI Maharashtrian Cuisine", "V of Indian Vegetables" and "JFI Eggplant"!

Vangi Bhaat

What you need:

2 cups Basmati Rcie
3-4 small Brinjals, cut into long pieces
2 Potatoes, cubed (optional)
1 Onion sliced

2-3 Cinnamon Sticks
10-12 Black Peppers
4-5 Cloves
2 Bay Leaves
3-4 Cardamoms

1 tsp Cumin Seeds
1 tsp Goda Masala
1-2 tsp Red Chilli Powder
1 tsp Turmeric

Water
Salt
Oil

How to proceed:


1) Wash and soak rice in water for 15 mins
2) Cook rice and remove water from it. Each rice grain should be separate and intact!3) Spread rice and leave aside to cool
4) Cut brinjals and potatoes and soak in water
5) Heat 3-4 tbsp oil in a pan, add whole masala ingredients to it
6) When the whole spices are done, add Cumin Seeds
7) Add Onions and saute for a min
8) Now add goda masala, red chilli powder and turmeric and mix
9) Add diced Eggplants and Potatoes and mix well to coat the spices well
10) Add a cup of Water and add some salt
11) Cook covered for some time till eggplants and potatoes are cooked
12) Now add rice, mix well using a fork (to prevent rice from breaking)
13) Mix well and cook for 2-3 mins

* I served the Vangi Bhaat with Dahi Chutney (Shengdana Chutney added to Yoghurt)