Vangi Bhaat

Name: Vangi Bhaat
Yield: 3 persons
Cuisine: Indian
Ingredients: 1 cup basmati rice; 1 medium eggplant (🍆/ bringal); 2 tbsp oil; 1/2 tsp mustard seeds; 1 pinch asafoetida (hing); 5-6 curry leaves; 1 tbsp peanuts; 1 tbsp cashewnuts halves; to taste Salt; 1 tbsp grated fresh coconut; 2 tbsp fresh cream/ malai; For dry special masala :; 2 tbsp corainder seeds; 4-5 cloves; 1 " cinnamon stick; 2 tbsp fresh grated coconut; 1 medium bay leaf; 2 green cardamom; 2 dry red chillies; 1 tbsp sesame seeds (til); To serve:; Fresh curd

Jasmin Motta _ #BeingMotta @cook_12567865

#GA4
#week9
#eggplant
A spicy & delicious pulao from Maharashtrian cuisine is prepared with basmati rice, eggplant (brinjal) & specially prepared goda masala.
Vangi means eggplant/brinjal in Marathi.
For Goda masala/ special spicy masala got inspired by English Author Bethica Das recipe.

Jasmin Motta _ #BeingMotta @cook_12567865

Saved

Ingredients

3 persons

1 cupbasmati rice
1medium eggplant (🍆/ bringal)
2 tbspoil
1/2 tspmustard seeds
1 pinchasafoetida (hing)
5-6curry leaves
1 tbsppeanuts
1 tbspcashewnuts halves
to tasteSalt
1 tbspgrated fresh coconut
2 tbspfresh cream/ malai
For dry special masala :
2 tbspcorainder seeds
4-5cloves
1" cinnamon stick
2 tbspfresh grated coconut
1medium bay leaf
2green cardamom
2dry red chillies
1 tbspsesame seeds (til)
To serve:
Fresh curd

Saved

Steps

1

Wash and soak basmati rice for 30 minutes.
2

To prepare special dry masala..add grated coconut & roast till golden brown. Transfer in plate to cool.
3

In same pan add all other ingredients for making masala. Dry roast for 1 minute. Cool it. Grind in mixer jar along with roasted coconut.
4

Wash and chop eggplant (brinjal) into small pieces.
5

In pan pressure cooker add,heat ghee. Add mustard seeds as splutter add asafoetida and curry leaves.
6

Add peanuts and cashewnuts. Saute for 1 min. Add soaked rice and saute for 2-3 minutes.
7

Add chopped brinjal. Mix well. Add 11/2 cup water,salt mix well. Pressure cook for 2 whistles.
8

Open the cooker lid as steam escape. Add grinded dry masala, grated coconut and fresh cream/ malai. Mix well and cook for 1 minute.
9

Serve/Relish Delicious Hot Vangi Bhaat with fresh curd.