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Vangi Bhaat is that dish which is made of rice and baingan (brinjal) along with the addition of fresh spices that are ground. Vangi Bhaat is made in a way which is similar to the way of preparing ivy gourd (tondli) bhaat or masala bhaat. The spice named goda masala is added to this recipe. The spice blends with the vangi bhaat in a way that it imparts unique aroma, flavour and taste to the dish.
The spices are ground and roasted in order to prepare goda masala such that there isn’t the requirement to have readymade goda masala. But in case you have the readymade powder then there is no requirement of spice grounding. This is an easy and healthy dish. One pot meal of this dish takes relatively very less time if there is availability of readymade goda masala. The rice may be cooked in pressure cooker or kadai.
You can serve the vangi bhaat which is of Maharashtrian cuisine with raita or yogurt (curd) or just plainly. The quantity of curd or raita can be one bowl full.
The vangi bhaat is a traditional dish of South Karnataka. It has plenty and good quantities of brinjals, blended and simple spices. It has rice as a key ingredient. So all the above makes it a yummy and tasty dish. It can be served along with raita.
Karnataka style of cooking this dish is different than Maharashtra style of cooking the same recipe. In the Karnataka style there is a blend of a different spice namely vangi bhaat masala. This spice is different than goda masala which blends nicely in the Maharashtrian style. Onions are added in the dish. Asafoetida pinch is added in case you do not have onions while tempering.
This dish is super-delicious dish of rice. It is made for breakfast and in Diwali and Vara Maha Lakshmi Vrata. Vangi Bhaat has lots of vangi bhaat powder, green and long brinjals. In case the guests and family members have no desire of eating this they can relish vangi bhaat along with methi leaves.
Curry leaf is an important item in this dish. These leaves gives flavour to recipe and offer benefits that are health-oriented. Pulao are not spicy therefore if you want spice in your rice then vangi bhaat is a viable option because it is gravy too. To obtain a standard bench-mark theme it is quite often that when you want to eat brinjal you can cook Vangi bhaat.
Ingredients for South Karnataka style of this dish-
For being roasting in 1 teaspoon oil and form spice powder by grounding-
- Bengal gram split or chana dal-4 teaspoon
- Black lentils split or urad dal-4 teaspoon
- Asafoetida or hing -1 teaspoon
- Coconut grated-1 cup
- Dhania or coriander seeds-4 tablespoon
- Sesame seeds or til -1 teaspoon
- Red chilli -6
- Sarson or mustard seeds-1 teaspoon
- Jeera or cumin seeds-1 teaspoon
- Hing or asafoetida pinch
- Chopped garlic clove-6 to 9
- Brinjal/baingan-1 kg which is cut to 4 inch pieces
- Basmati rice that is long grained and soaked for 1 hour, drained
- Sliced medium sized onions-4
- Green chilli – optional
- Red chilli powder
- Coriander chopped-4 tablespoon
- Oil-6 tablespoon
- Turmeric powder-1 teaspoon
Brinjals are rubbed with turmeric powder. Set aside. Oil is heated in the pressure cooker. Add cumin seeds, asafoetida and mustard seeds. At the time when seeds start crackling add garlic and onions. Sauté them for 2 to 3 minutes.
Spice powder that is ground is added. Sauté till cooking of the masala happens that may be for 5 minutes or so. The brinjals are added and mixed nicely. Add 4 water cups, red chilli powder, salt and rice in a pressure cooker and cook till 2 whistles happens. Reduce flame and then cook them for more 5 minutes. Then take off from heat.
Steam should be allowed to escape at the time before the lid is opened. The vangi bhaat is prepared. Serve hot after garnishing addition with coriander and boondi raita or carrot raita.