Tuesday, 17 June 2008

Vangi Bhaath ~ Auburgine Rice

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''Vangi'' means Brinjal / Eggplant / Aubergine in Marathi language and ''Bhaat'' means Rice. The origin of this dish is from Maharashtra, but it is even cooked in parts of Karnataka. My hubby hates Brinjal, so the other day when I told him I have cooked Vangi Bhaat he immediately frowned. When he tasted the dish he really liked it and insisted on making this dish frequently. Keeping his dislike for brinjals in mind, I added less Brinjals and added other vegetables to enhance the taste. Tradionally Vangi Bhaath Masala was made in house, However, nowadays, one gets ready-made Vangi Bhaath Masala in pretty much every indian grocery shop. I recommend MTR Vangi Bhaath Masala.


1 Cup of Rice
2 to 3 medium size Brinjals
1 Medium Sized Onion
1 Small Tomatoe
1/2 Cup of Boiled Peas
1 Tablespoon of Chana dal (Bengal Gram)
1/2 Tablespoon of Urad Dal (Split White Lentil)
1 Teaspoon of Mustard seeds
4 - 5 Cashewnuts
1/4 Teaspoon of Asafoedita
1/2 Teaspoon of Turmeric Powder
1/2 Teaspoon of Red Chilly Powder
3 - 4 Curry Leaves
1 Tablespoon of Ginger and Garlic Paste
2 Tablespoon of Tamarind Pulp
1/2 Cup of Crushed Roasted Peanuts
1/2 Cup of Freshly Grated Coconut
2 Tablespoon Oil
3 Cups of Water
Salt to taste

Vangi Bhaath Masala Powder:
1 Tablespoon of Chana dal
1 Tablespoon of Urad dal

1 stick of Cinnamon (Tuj / Dalchinni) 5 Cardamoms 5 Cloves 2 Tablespoon Cariander Seeds 2 Whole dry Red Chillies 4 Tablespoon of flaked Coconut 8 Black Pepper corns 6 Cassia Buds (Subject to availability) 1 Tablespoon of Oil

Vangi Bhaat Masala:
1. Roast all spices except flaked coconut in oil. Take out from the flame let it cool for few minutes and after adding flaked coconut grind all the ingredients in to powder.
2. One can store this powdered masala in an air tight container.

1. Boil the rice in water and once the rice is cooked keep it aside.
2. Wash all the vegetables and cut them in to desired shapes.
3. Take a kadhai add oil, and roast the cashewnuts. Then add chana dal, urad dal, mustard seeds. Once it starts spluttering add curry leaves and saute the onions.
4. Once the onions become tansparent add tomatoe and add turmeric powder, asafoedita, chilly powder, cariander powder and ginger - garlic paste. Let it cook till the oil starts leaving the vessel.
5. Add boiled peas, crushed roasted peanuts, vangi baath masala, Tamarind pulp and salt to taste and mix well. Cook for 1 minute over the low flame.
6. Add cooked rice and fresh grated coconut and mix well. Let it cook for few mintues on a low flame.
7. Before serving garnish it with fresh grated Coconut.


Sudha 15 March 2009 at 16:35  

Hi Purva,
Thanks 4 d recepie but my doubt is how much water should be taken for pulavs.

Purva Desai 17 March 2009 at 04:02  

Hi Sudha,
Thanks for dropping by, I have already boiled the rice, to boil the rice I have mentioned in my post 3 cups of water and the baigan will get cooked from the water it will ooze out and tamarind pulp. So there is no usage of water in this dish


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