Meena's Taste Mantra

Vangi Bhaat - Flavoured Rice cooked with Indian aromatic Spices and Aubergine | Eggplant

Vangi Bhat is a South Karnataka Specialty. This is an aromatic rice and the very smell is sure to make your mouth water. There are various ways to prepare this lovely dish, but Amma's recipe is what we love as it is healthy and tasty too!

Since we had some brinjals leftover and for a change Appa was in no mood for a Sambhar, Amma planned this yum recipe for lunch today! A complete meal in itself and tastes awesome even at room temperature. So a great Tiffin Option too!

INGREDIENTS

4 Kathirikkai | Baingan | Brinjals | Eggplant | Aubergine, 2 " thick roundels

3 Tomato, finely chopped

2 Onion, finely chopped

2 cups Rice, cooked

1 tsp Adrak | Ginger, finely chopped

4 cloves Lahsun | Garlic, finely chopped | Optional

1 tsp Oil

1 tsp Homemade Ghee | Clarified Butter

1/2 tsp Rai | Mustard Seeds

8 to 10 Kadhi Patta | Curry Leaves

1/2 tsp Jeera | Cumin Seeds

2 Pinches Hing | Asafoetida Powder

1 tsp Haldi | Turmeric Powder

Lemon size Imli | Tamarind's extract

1/2 tsp Vellam | Gur | Jaggery, grated

To taste Salt

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1 tsp Fresh Coconut, grated

For Masala Paste

2 tsp Dhania | Coriander Seeds

1 tsp Jeera | Cumin Seeds

1/2 tsp Black Til | Sesame Seeds

10 Kali Miri | Black Pepper

1 " Dalchini | Cinnamon

3 Lavang | Clove

5 Sukhi Lal Mirch | Dried Red Chilli

3 Green Elaichi | Cardamom

1 tsp Fresh Coconut, grated

METHOD

For Masala Paste

In a non stick kadhai dry roast all ingredients except grated coconut. Dry roast till the mixture becomes aromatic.
Add coconut and saute for few seconds and then switch off the gas.
Transfer to a plate and let the mixture cool.
Grind to a thick paste. Add about 1 to 2 tsp water as required.

In a thick bottomed pan, heat oil and ghee.
Add rai, jeera, hing and curry leaves.
When rai crackles, add onion and saute till onion becomes translucent.
Add adrak and garlic and saute for a minute. We did not add garlic.
Add tomato, haldi, grated gur and salt. Cook till tomatoes become soft and gets mixed well with the onions. This should take approximately 2 minutes.
Add brinjals, imli extract and masala paste. Add 1 cup water and mix well.
On a low flame, cook till the brinjals are done. The consistency of the gravy will be thick,
Combine cooked rice well. cover cook for a minute so that the rice absorbs the flavours.
Switch off the gas.
Transfer Vangi Bhaat to a serving bowl and garnish with chopped coriander and freshly grated coconut.
Serve hot with any Raita or fresh curd and any papad | Potato Chips.

We relished this lovely Vangi Bhaat with fresh curd and Roasted Papad.

We have used:

1. Tamil Ponny Rice

2. Borges Olive Oil Light

3. Tata Salt Lite

4. LG Hing Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.