Vangi bhat

Name: Vangi bhat
Cuisine: Indian
Ingredients: 4 brinjals; 2 onions; 1 cup basmati rice; 1 tbsp fennel seeds; 1 tbsp poppy seeds; 7-8 black pepper; 5 dry red chillies; 2 green cardamom; 2-3 tbsp oil; 1 tsp mustard seed; 1 tsp tamarind pulp; 1 tsp turmeric powder; 2 tsp salt; 3 green chillies; 1 tsp soaked chana dal; 4-5 curry leaves; 1 tbsp grated fresh coconut; 1 tbsp chopped coriander leaves

Falgooni Mangrola @sai123

Mumbai

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Falgooni Mangrola @sai123

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Ingredients

4brinjals
2onions
1 cupbasmati rice
1 tbspfennel seeds
1 tbsppoppy seeds
7-8black pepper
5dry red chillies
2green cardamom
2-3 tbspoil
1 tspmustard seed
1 tsptamarind pulp
1 tspturmeric powder
2 tspsalt
3green chillies
1 tspsoaked chana dal
4-5curry leaves
1 tbspgrated fresh coconut
1 tbspchopped coriander leaves

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Steps

1

Wash and soak basmati rice for 1/2 hr. Cook the rice, add salt and oil. When done strain the water and keep it aside.
2

Now heat oil in a pan, saute fennel seeds, poppy seeds, dry red chillies, black pepper and green cardamom till aroma of spices in the air. When cooled, blend it to a fine powder.
3

Heat oil in a big broad pan so that it becomes easy to mix well. Add mustard seed, chana dal, green chillies and dry red chillies. Then add sliced onions. Cover and cook till golden brown. Now add turmeric powder and salt.
4

Now slit the brinjals. Don't cut it fully. Add it into the pan, add tamarind pulp and little water and cook till done, add the grounded powder, add rice and mix well. Add salt if redq. Cover and cook for 5-7 mins on slow flame.
5

Remove it in a serving plate and garnish it with grated coconut and coriander leaves. Serve with raita.