Vangi bhat (brinjal rice)

Name: Vangi bhat (brinjal rice)
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup cooked rice; 200 gm purple (or green) brinjal; 1 onion chopped; 1 green chilli chopped; 1 tbsp grated ginger; 12-15 curry leaves; 2 dry red chillies; 2 pinch hing powder; 1 tbsp oil + 1 tsp ghee; 1/2 tsp mustard seeds; 1 tbsp urad dal; 2 tbsp roasted peanuts; 2 tbsp Vangi Bhat masala or sambhar powder; 1/4 tsp turmeric powder; 2 tbs fresh grated or dry desiccate coconut powder; 1 tbsp tamarind pulp or powder; 1 tsp jaggery powder; Salt as required

Dr.Madhumita Mishra @FoodTalking

Odisha

#week2of5

This Vengi bhat ,is a delicious one of brinjal rice from Karnataka cuisine. When I was working in Dharwad, I learnt this recipe from my friend . This is so simple and soulful, no need of any side item as well.

This is mostly a no onion and garlic recipe with the use of moongphali oil (ground nut oil) in Karnataka.But I made it with oil and ghee and onion also.

#week2of5

This is mostly a no onion and garlic recipe with the use of moongphali oil (ground nut oil) in Karnataka.But I made it with oil and ghee and onion also.

Dr.Madhumita Mishra @FoodTalking

Odisha

#week2of5

This is mostly a no onion and garlic recipe with the use of moongphali oil (ground nut oil) in Karnataka.But I made it with oil and ghee and onion also.

#week2of5

This is mostly a no onion and garlic recipe with the use of moongphali oil (ground nut oil) in Karnataka.But I made it with oil and ghee and onion also.

Saved

Ingredients

20 mins

4 servings

2 cupcooked rice
200 gmpurple (or green) brinjal
1onion chopped
1green chilli chopped
1 tbspgrated ginger
12-15curry leaves
2dry red chillies
2 pinchhing powder
1 tbspoil + 1 tsp ghee
1/2 tspmustard seeds
1 tbspurad dal
2 tbsproasted peanuts
2 tbspVangi Bhat masala or sambhar powder
1/4 tspturmeric powder
2 tbsfresh grated or dry desiccate coconut powder
1 tbsptamarind pulp or powder
1 tspjaggery powder
Salt as required

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Steps

20 mins

1

Cut the brinjals into long pieces and soaked in salt water for 15-20 minutes
2

Heat oil and ghee in a kadai. Add mustard seeds. When they crackle then add urad dal. Then add 2 dry red chillies, curry leaves, hing powder. Saute for 30 seconds.
3

Now add onion and fry till rawness of onion is gone. Add the roasted peanuts, grated ginger and saute on low flame.
4

Add the brinjal, salt and turmeric, mix properly, cover and cook.
5

When the brinjals are cooked well, add Vangi bhat masala, coconut powder and jaggery.
6

Mix again very well, add 1 cup of water to make semi gravy consistency in the brinjal masala.
7

Bring the pan down from flame and add cooked rice in 2 to 3 batches and mix well,gently so that everything is mixed evenly.
8

Garnish the dish with chopped green coriander leaves and pomegranate seeds.
Serve vangi bhath with raita or green chutney.
Thanks

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Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on May 27, 2020 09:43

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.