Many people enjoy exotic international foods only when they are in the mood for it. However, traditional and homely foods are always enjoyable for all of us, as they bring back happy and comfortable memories of home! Vangi Bhath is one such traditional Maharashtrian dish with an appetizing aroma and rich taste. Made of brinjals and rice, flavoured with a gamut of spices and a rich paste of coconut, onions, spices and seeds, this makes a perfect one-dish meal when served with a cup of curds or a raita. You can even pack it in the lunch box or carry it along while travelling . You can also try other Maharashtrian dishes like Maharashtrian Pitla or Maharashtrian Papdi and Moong Dal Vadi Subzi .
|For the paste|
|Finely chopped onions||1/2 Cup (8 tbs)|
|Grated dry coconut||1/4 Cup (4 tbs) ((((kopra))))|
|Coriander seeds||1/2 Tablespoon ((((dhania))))|
|Cumin seeds||1 Teaspoon (Leveled) ((((jeera))))|
|Sesame seeds||1 Teaspoon ((((til))))|
|Star anise||1 ((((chakri phool))))|
|Cinnamon stick||1 Small ((((dalchini))))|
|Curry leaves||3 ((((kadi patta))))|
|Cloves||2 (((laung / lavang)))|
|Bay leaf||1 (((tejpatta)))|
|Sliced brinjals||1 Cup (16 tbs) (((baingan/ eggplant)))|
|Chilli powder||1 1/2 Teaspoon|
|Turmeric powder||1/2 Teaspoon (((haldi)))|
|Garlic paste||1/2 Teaspoon (((lehsun paste)))|
|Ginger paste||1/4 Teaspoon (((adrak paste)))|
|Cooked long grained rice||3 Cup (48 tbs) (((basmati)))|
|Finely chopped coriander||1 Tablespoon (((dhania)))|
|For the garnish|
|Finely chopped coriander||1 Tablespoon ((dhania))|
For the paste
1. Heat the oil in a small non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Remove and keep aside.
2. In the same small non-stick pan, add the coconut and sauté on a medium flame for 2 minutes. Remove and keep aside.
3. In the same small non-stick pan, add the coriander seeds, cumin seeds, sesame seeds, star anise and cinnamon and sauté on a medium flame for 1 minute.
4. Combine all the sautéed ingredients along with the curry leaves and cup of water in a mixer and blend till smooth. Keep aside.
5. Heat the oil in a deep non-stick pan, add the cloves, bayleaf, cardamom and peppercorn and sauté on a medium flame for 30 seconds.
6. Add the brinjal and sauté on a medium flame for 4 minutes.
7. Add the prepared paste and 2 tbsp water, mix well and cook on a medium flame for 1 minute, while stirring continuously.
8. Add the chilli powder, turmeric powder, garlic paste, ginger paste, 5 tbsp of water and salt, mix well and cook on a medium flame for 1 minute.
9. Add the rice and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
10. Serve hot.