Vangi Bhath ~ Maharashtrian Masale Bhat
Rice - 1 cup
Brinjal / Eggplant chopped - 1/4 kg
Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing a pinch
Turmeric a pinch
Curry leaves few
Maharashtrian Kala / Goda masala (1-2tps)
Curds / Yogurt - 2 tbsp
Cashews - handful
Salt to taste
Dry Chilies - 4 -5 nos
Cumin Seeds / Jeera - 1/2 tsp
Coriander Seeds - 1/2 tsp
Dry Coconut / Copra - 2 tsp
How to make Vangi Bhath
Roast the ingredients for the spice powder. Grind to a fine powder once it is cooled.
Wash and soak the rice in water for 15 - 20 mins.
In a nonstick pan, heat oil. Temper with mustard seeds, cumin seeds, hing, curry leaves, cashews.
Next, add the chopped brinjals, salt, and simmer for 5 -7 mins so that the brinjals get soft. Add the ground masala. Combine everything well.
Now add the drained rice and fry for a couple of minutes. Add the goda masala and combine everything well. Next, add the curds and mix.
Once everything is combined, add 2 cups of water.
Bring to boil and simmer. Cook on medium-low heat until rice is cooked.
Garnish with dry/fresh coconut and coriander leaves
Serve with raitha.
Other veggies like Tindora can be substituted in place of eggplant.
The original recipes call for a little sugar / Jaggery to be added. I avoided as we don't like sweet in spicy.
Final garnish can include fresh Grated Coconut or dry. I skipped this.
Get ready for another Rice dish to make your lunch easy!