Maharashtrian Vangi Bhaat

Name: Maharashtrian Vangi Bhaat
Cuisine: Indian
Ingredients: 1 cup Basmati rice, soaked for an hour; 4-5 long eggplants, chopped to 1" pieces; 2-3 tbsp oil; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1 tsp asafoetida; 1 Sprig curry leaves; 8-10 peppercorns; to taste salt; 1/2 tsp turmeric powder; 3 tbsp goda masala (see below for the recipe); 12-15 fried cashewnuts; coriander leaves to garnish; For Goda Masala; 2 tbsp coriander seeds; 1 tbsp cumin seeds; 1 bay leaf; 1 inch cinnamon; 2 green cardamoms; 4-5 cloves; 2 dry red chilies; 3 tbsp fresh grated coconut; 1 tbsp sesame seeds

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Navratrisatvikfood - This is a very popular rice dish from Maharashtra, where rice is cooked with eggplants and the typical Maharashtrian spice mix called Goda Masala. It is mildly tempered with cumin, mustard, asafoetida, curry leaves and peppercorns.

It is a one dish meal and is generally had with some salad, papad or simple raita. There are two versions of Vangi Bhaat. The spices used are different in Maharashtra and in Karnataka. But nevertheless both the varieties are simply delicious.

Bethica Das @kitchen_flavours

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Ingredients

1 cupBasmati rice, soaked for an hour
4-5long eggplants, chopped to 1" pieces
2-3 tbspoil
1/2 tspcumin seeds
1/2 tspmustard seeds
1 tsp asafoetida
1 Sprig curry leaves
8-10peppercorns
to tastesalt
1/2 tspturmeric powder
3 tbspgoda masala (see below for the recipe)
12-15fried cashewnuts
coriander leaves to garnish
For Goda Masala
2 tbspcoriander seeds
1 tbspcumin seeds
1bay leaf
1 inchcinnamon
2green cardamoms
4-5cloves
2dry red chilies
3 tbspfresh grated coconut
1 tbspsesame seeds

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Steps

1

Heat oil in a pan and temper with the cumin seeds and mustard seeds. After it stops spluttering, add the asafoetida, peppercorns and the curry leaves.
2

Now add the chopped eggplants, turmeric powder and salt and saute till light brown. Add the rice, half of the cashew nuts, goda masala and 1 1/2 cups water.
3

Pressure cook for 2 whistles. Remove when cool and serve, garnished with cashew nuts and coriander leaves.
4

Goda Masala - Dry roast the coconut first till golden brown. Keep aside. Then roast all the other ingredients for a minute on low flame. When cool, grind them into a powder and store in an air tight container.