Vaangi Bhaat Recipe (Maharashtrian Style Brinjal Rice)
A vegetarian Maharashtrian Recipes recipe with to 5 brinjal (baingan / eggplant), rice, asafoetida (hing). Ready in 50 min, serves 4.
Curated bySachin Deshmukh🇮🇳
- 1
To begin making the Vaangi Bhaat recipe, first wash and soak the rice in water for 30 minutes
rice(1 cup) - 2
Wash and remove the stems from the brinjals
to 5 brinjal (baingan / eggplant)(4) - 3
Slice them and put them in a bowl of water
- 4
In a small pan dry roast (separately) the ingredients under ‘To be ground together’
- 5
Cool and coarsely grind them together in a blender
- 6
In a heavy bottom pan/wok, heat the oil
- 7
Add the mustard seeds and once they splutter, drain and add the brinjal slices
to 5 brinjal (baingan / eggplant)(4)teaspoons mustard seeds(2)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 tablespoon) - 8
Add hing and turmeric powder
turmeric powder (haldi)(1 teaspoon) - 9
Stir and add about 2- 2 ½ tablespoons of the ground spice mix
tablespoons sunflower oil(2)tablespoons dry coconut (kopra) - grated(2) - 10
Saute for a minute and drain the rice and add to the brinjals
to 5 brinjal (baingan / eggplant)(4)rice(1 cup) - 11
Mix and add the required water (water quantity may change depending on the quality of rice)
rice(1 cup) - 12
Add salt, stir and cook covered till the rice is done
rice(1 cup)salt - to taste - 13
Once it is ooked, garnish it with the coriander leaves
coriander (dhania) leaves - for garnishcoriander (dhania) seeds(1 tablespoon) - 14
Serve Vaangi Bhaat with Lauki Raita, Burani Raita or any other Raita of your choice
Nutrition Facts
Per serving
Rate this recipe
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Vaangi Bhaat Recipe (Maharashtrian Style Brinjal Rice)
A vegetarian Maharashtrian Recipes recipe with to 5 brinjal (baingan / eggplant), rice, asafoetida (hing). Ready in 50 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Directions
14 steps- 1
To begin making the Vaangi Bhaat recipe, first wash and soak the rice in water for 30 minutes
rice(1 cup) - 2
Wash and remove the stems from the brinjals
to 5 brinjal (baingan / eggplant)(4) - 3
Slice them and put them in a bowl of water
- 4
In a small pan dry roast (separately) the ingredients under ‘To be ground together’
- 5
Cool and coarsely grind them together in a blender
- 6
In a heavy bottom pan/wok, heat the oil
- 7
Add the mustard seeds and once they splutter, drain and add the brinjal slices
to 5 brinjal (baingan / eggplant)(4)teaspoons mustard seeds(2)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 tablespoon) - 8
Add hing and turmeric powder
turmeric powder (haldi)(1 teaspoon) - 9
Stir and add about 2- 2 ½ tablespoons of the ground spice mix
tablespoons sunflower oil(2)tablespoons dry coconut (kopra) - grated(2) - 10
Saute for a minute and drain the rice and add to the brinjals
to 5 brinjal (baingan / eggplant)(4)rice(1 cup) - 11
Mix and add the required water (water quantity may change depending on the quality of rice)
rice(1 cup) - 12
Add salt, stir and cook covered till the rice is done
rice(1 cup)salt - to taste - 13
Once it is ooked, garnish it with the coriander leaves
coriander (dhania) leaves - for garnishcoriander (dhania) seeds(1 tablespoon) - 14
Serve Vaangi Bhaat with Lauki Raita, Burani Raita or any other Raita of your choice
About this recipe
A vegetarian Maharashtrian Recipes recipe with to 5 brinjal (baingan / eggplant), rice, asafoetida (hing). Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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