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Vaangi Bhaat
Sapana Behl
A spicy and tasty Maharashtrian style rice dish made with aubergine.
4.88
from
8
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Lunch
Cuisine
Indian
Servings
4
People
Ingredients
1x
2x
3x
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
Make sure to roast the coconut and sesame seeds to get rid of the raw flavor.
Adjust spices as per your taste.
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@Behlsapana
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#cookingwithsapana
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