29 July, 2020
Vaangi Bhaat Rice ( Brinjal Rice)Posted in : Veg/Non Veg on by : Simmi Iyer
It is synonymous with Mysuru where the dish is an integral part of wedding menus. The dish’s key ingredient – the bottle-shaped green brinjal is commonly found in these parts. It’s rich in flavour and manages to hold its own despite the presence of a bunch of spices that come together in a unique Vangi Bath Masala that’s available in super markets across India. It tastes best with a Mosaru Bajji (Raitha), Sandige (rice crispies) or Happala (Papad)
- 1 1/2 cups tendli or brinjals -sliced horizontally
- 1 cup long grained rice
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 3 cardamoms
- 1 cinnamon
- 5 cloves
- 1 tsp fenugreek seeds
- 2 slit green chilli
- 5 curry leaves
- 1 tsp asafoetida
- 1 tsp turmeric powder
- 1 cup grated coconut
- 1 tsp chilli powder
- 1 Tbsp ghee
- Salt to taste
- 2 Tbsp chopped coriander
- 2 Tbsp fried cashew nuts
- Spice Powder
- Grind all the ingredients together:
- 2 roasted cloves
- 1 cinnamon
- 1 tsp roasted coriander seeds
- 1 tsp roasted cumin seeds
- 1 tsp caraway seeds
- 1 cup grated dry coconut
- 2 Tbsp sesame seeds
How to Make Vangi Bhaat
- Soak rice in water for 10 minutes. Drain and keep aside.
- Heat ghee, add mustard seeds and wait until crackled.
- Add cumin seeds, cardamom, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves, asafoetida.
- Add tendli or brinjals, rice and sauté for a few minutes.
- Add turmeric powder, chilli powder, half the spice powder, salt and mix well.
- Sauté for a further 2 minutes. Add 2 cups of hot water and cook on slow flame till the rice is tender.
- Add 1 cup grated coconut and remaining half of spice powder.
- Cover and cook for about 2 minutes on a very slow flame.
- Serve hot, garnished with grated coconut, coriander and fried cashewnuts.