>> Tuesday, June 25, 2013
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 non stick 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.
Now add the drained rice and fry for couple of minutes. Add the goda masala and combine everything well.
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 calls 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!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29