Maharashtrian style Vangi Bhaat– A spicy and tasty Maharashtrian style rice dish made with aubergine.This is very easy rice based dish and can be made with leftover plain rice too.
Vangi Bhaat is my recent favorite rice dish from the Maharashtrian cuisine. It tastes just amazing and very easy to put together too. All you need is some cooked rice and brinjal and within minutes you can make it in a jiffy.
I love how simple and easy are rice-based dishes and frankly, they are my favorite for lunch and lunch boxes. If given chances I could eat rice each day for very long but the family is quite opposite they need their share of gluten carbs.
Aubergines are my favorite of vegetables and I can have it in any form so when I was looking for recipes to try from the Maharashtrian cuisine I made sure to make vangi bhaat.
Frankly, I have had made it twice since Thursday, that much I loved it. But the best part is all of the family members like it and had plenty without any complaints. Again I followed the recipe from Tarla Dalal’s.
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Vaangi Bhaat
Ingredients
To Grind
- 1 onion, chopped
- 1 tablespoon coriander seeds
- 1 teaspoon oil
- 1/4 cup dry desiccated coconut
- 1 tablespoon sesame seeds
- 1 teaspoon cumin seeds
- few curry leaves
Other Ingredients
- 1 medium aubergine, sliced
- 1 star anise
- 1 bay leave
- 1 cinnamon stick
- 2-3 cloves
- 2-3 peppercorns
- 2-3 green cardamom
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- salt to taste
- 2 teaspoon ginger garlic paste
- 4 cups cooked basmati rice
- 4 tablespoon oil
- few coriander leaves, chopped
Instructions
- Heat oil in a pan and add curry leaves, cumin seeds, coriander seeds and let the seeds crackle.
- Add ginger garlic and let it cook for 1-2 minutes or until the raw smell goes away.
- Add in chopped onions and saute for a minute. Now add grated coconut, and sesame seeds and roast for a few minutes.
- Set it aside, cool and grind into a smooth paste using some water.
- Heat oil in the same pan and add cinnamon, cardamom, cloves, peppercorn, star anise and bay leaves. Stir and add aubergine slices.
- Cook for 3-4 minutes and then add salt, turmeric, chili powder and the ground paste.
- Add 1/4 cup water and Let it cook for 7-8 minutes more, stirring in between.
- Now add in the cooked rice and mix well until all the spices and masala combines with rice.
- Remove from heat, add coriander leaves and serve.
Notes
My theme for this week is Regional Recipes. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90
Please do let me know how this recipe turned out in the comments below. Don’t forget that you can also find me on Facebook, Twitter, Instagram, Pinterest and Google Plus.
Best Regards,
Sapana Behl
This dish looks delicious ! Have heard Vangi-bhaat a lot of times, but never checked its recipe. This is an easy and bright recipe .
Masala Bhat looks absolutely awesome , even I can eat rice day after day .. but my family prefers millets instead of chapati , however the rice dish is tempting !
Vangi bhat is one of my favourites too….love your version. it looks delicious and so inviting
Flavorful rice,perfect for lunch box..
You have written so good about vangi bhaat and the pics are tempting too. I think I need to give it a try so that I do not miss a delicious treat:)
In my parent’s place, eggplants are a favorite and my mom makes another version of Vangi bath. I am sure they would love this version as well.
Very nice pictures. Your version of masale bhaat looks delicious.
My mouth is just watering here.. vangi bhaat rocks and the spice mix went in it makes me hungry. Such an aromatic dish na.
I love vangi bhat and your plate is plated so well.
vangi bhaat is extraordinary recipe with a combination of rice and brinjal. the tempering of curry leaves will make it beyond compare. tantalizing picture
Vangi bhat really taste great.I too made once long back and we finished it in no time. lovely clicks.
Vangi bhaat is one of mine fav rice recipe. love thee flavor and taste.
This is one of my fav rice dishes. My mom used to make a slightly different one. Your version looks amazing..
lovey photos! and i love this recipe…….definitely will try it:)……yum
Vangi bhaat ,I love this recipe.Make a first time,but its really perfect.My family like your recipe,Amazing
Very good recipe. Brought back memories of childhood. Thank you fir sharing.
This may sound silly but I spent days looking through many vangi bath recipes, before finally deciding to try this one of yours (Indian cooking can be intimidating to those of us new to it 🙂 ). It turned out absolutely incredible. The spice mix (and toasted coconut/sesame) makes it explode with flavour. It was also not as hard as I worried, thanks to your clear easy instructions. Wonderful recipe, thank you.
Just one question, probably also silly but: where in the recipe should using the ginger-garlic paste go? I don’t know if I am missing it in the instructions somehow. In my case, I just added it in together with the turmeric/ground paste and it came out fine and delicious.
Thank you so much for trying the recipe and I am so glad it turned out well for you. I haven’t used ginger garlic paste but as you mentioned it turned out delicious so no harm. If I would add ginger garlic it would be after mustard seeds to saute a bit in oil to remove the raw smell of ginger-garlic.
Ok thank you, in that case I think it is in the ingredient list by mistake? I must say it all still tasted flawless though (for someone who never tried vangi bath before anyway 🙂 ).
Thanks also for that mustard seed, ginger-garlic tip…I will try to remember it as I try to improve my Indian cuisine skills. 🙂
Oh, my bad, I thought you were talking about Karnatak style Vangi bath that I recently posted. The version you made is Maharashtrian style and yes it does have ginger garlic paste. updated the recipe instructions to add it after mustard seeds. Thank you so much for trying and my apologies once again for creating the confusion.