Vangi Bhaat or Eggplant rice is probably very popular in Maharashtra and Karnataka, especially in Bengaluru. Mostly the long green or purple brinjal is used in this rice. you can also use any other variety if you don't get this variety.
Ingredients
1 cup cooked rice (in cooker, 1:2 ratio rice, and water)
1/2 brinjal cut into cubes (put the brinjal cubes in water with salt )
5 tsp oil
1 tsp mustard
2 tsp chopped nuts
curry leaves
1/2 tsp turmeric powder
2-3 tsp vangi bhaat powder
2 tsp tamarind pulp
Salt to taste
Chopped coriander leaves
Procedure
In a pan heat oil and put mustard
When it starts crackling add curry leaves, nuts, turmeric powder, and brinjal cubes
Add a little salt and cover with a lid
When brinjal is cooked add tamarind paste and vangi bhaat powder and fry for 2 minutes
Add cooked rice and salt to taste and toss well
Garnish with chopped coriander leaves and serve hot with raita and pickle.
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