Vangi Bhaat (Spiced Eggplant Rice)

Today’s recipe essentially belongs to the southern part of India. Something I am not too used to, yet I have never been able to resist this dish since the time I have got introduced to it. The first time I had this dish was in Bangalore at a friend’s place. And I was completely blown away by the aromas and flavors of this dish. Personally I don’t quite like eggplants, but if it is cooked in this form, I can eat it all day! Vangi Bhaat is a flavorful dish prepared often in South India on special occasions like festivals and family functions. Small eggplants are used in Vangi Baath and the spice powder is blended using freshly roasted ingredients.

Although this dish is a part of Karnataka’s cuisine, it is very popular in Andhra Pradesh, Tamil Nadu and even Maharashtra. The secret ingredient for this Vangi Bhaat is the spice mix freshly prepared at home. It is mostly a home-made dish and hardly served in restaurants.

IMG_20160828_193737_1472391163952.jpg

This recipe is very simple and perfect for luncbox. The Vangi Bhaat spice mix can be prepared in a large batch and stored in the fridge for a long time. For all you people out there who do not like eggplants, this will be your frequent go-to eggplant dish once you’ve had it…..believe me you will love it !

IMG_20160828_193721.jpg

Ingredients:

Small Eggplants – 6-8 (Diced up)

Cooked rice – 1 cup

Onion – 1 (finely chopped)

Curry leaves – 7-8

Peanuts – 10-12 (slit into half)

Fresh Coconut – cut into small pieces

Chana dal /ย Split chickpeas – 1 tsp

Cumin seeds – 1 tsp

Cinnamon stick- 1

Cloves – 4-5

Whole black peppercorns

Dried red chillies – 3

Coriander seeds – 1.5 tsp

Turmeric powder – 1/2 tsp

Goda masala – 1 tsp

Red chilli powder – 1/2 tsp

Garam masala powder – 1 tsp

Coriander leaves – finely chopped

Salt – as per taste

Method:

Dice up the eggplant into small pieces. Soak them in water to avoid discoloring.

Cook the rice in a pot of boiling water. Once the rice is done, drain and keep aside.

Prepare the vangi bhaat spice powder.

Roast chopped coconut, cumin seeds, coriander seeds, dried red chillies, chana dal, black peppercorns, cloves and cinnamon. Roast for a few mins until the spices are aromatic. Once roasted, take it off the heat and let it cool. Once cool, grind them into a fine powder.

I prefer to cook the eggplants separately with spices first and then add them into the rice. However usually the norm is that the eggplants are cooked together with the tempering. You could do that as well.

Add some oil in a pan. Cover and cook the eggplants with some goda masala, red chilli powder and salt until well done.

To prepare the rice, take some oil in a pan. Add the finely chopped onions, curry leaves and peanuts. Also add the turmeric powder. Fry for a few mins.

Add the blended spice powder that we prepared earlier. Mix well.

Add the cooked rice. Mix well.

Now add the cooked eggplants and chopped coriander leaves. Sprinkle some garam masala on top. Mix well. Taste and adjust the salt.

Once mixed well, Vaangi bhaat will be ready to serve. Garnish with some extra coriander leaves on top.

IMG_20160828_193804IMG_20160828_193915_1472390900837IMG_20160828_193929

Relishย this spicy eggplant rice with some raita and you are sure going to love it!! :)))

Advertisements

60 thoughts on “Vangi Bhaat (Spiced Eggplant Rice)

  1. Woe!! That looks pretty delicious. An entirely new way of having Bhaat. I just knew about frying the rice with nuggets of garlic and mustard seeds, but this infact presents an entirely unique and interesting combination.โ˜บ๐Ÿ‘

    Liked by 2 people

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s