Vangi Bhaath

Vangi Bhaath Recipe

Vangi Bhaath is a flavorful South Indian rice dish made with brinjals (eggplants) and a blend of aromatic spices. This dish is particularly popular in Karnataka and Andhra Pradesh and is often served with raita or plain yogurt.

Ingredients

For the Rice:

• 1 cup basmati or any long-grain rice
• 2 cups water
• 1/2 teaspoon salt
• 1 teaspoon oil

For the Spice Powder (Vangi Bhaath Powder):

• 1 tablespoon chana dal (split Bengal gram)
• 1 tablespoon urad dal (split black gram)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon sesame seeds
• 2-3 dried red chilies
• 1 tablespoon grated coconut (fresh or desiccated)
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 tablespoon oil

For the Main Dish:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 1 medium onion, finely chopped
• 2-3 green chilies, slit
• 1-inch ginger, finely chopped
• 1/4 teaspoon turmeric powder
• 1 large or 2 medium brinjals (eggplants), chopped into bite-sized pieces
• 1 medium tomato, finely chopped
• Salt to taste
• 1/4 cup roasted peanuts (optional)
• 2 tablespoons chopped fresh coriander leaves

Instructions

Cooking the Rice:

1. Rinse and Cook Rice: Rinse 1 cup of rice under running water until the water runs clear. In a pot, bring 2 cups of water to a boil. Add the rice, 1/2 teaspoon salt, and 1 teaspoon oil. Cook on low heat until the rice is done and water is absorbed. Fluff the rice with a fork and set aside.

Preparing the Vangi Bhaath Powder:

1. Dry Roast Spices: In a pan, heat 1 tablespoon oil. Add chana dal, urad dal, cumin seeds, coriander seeds, sesame seeds, dried red chilies, and grated coconut. Roast until golden brown and aromatic.
2. Add Hing and Turmeric: Add a pinch of asafoetida and 1/2 teaspoon turmeric powder. Mix well.
3. Grind to Powder: Let the mixture cool. Grind it into a fine powder using a blender or spice grinder. Set aside.

Preparing the Main Dish:

1. Heat Oil: In a large pan, heat 2 tablespoons oil over medium heat.
2. Add Mustard and Cumin Seeds: Add mustard seeds and let them splutter. Then add cumin seeds and sauté for a few seconds.
3. Add Curry Leaves and Aromatics: Add curry leaves, finely chopped onion, slit green chilies, and finely chopped ginger. Sauté until the onions are golden brown.
4. Add Turmeric and Brinjals: Add 1/4 teaspoon turmeric powder and the chopped brinjals. Cook until the brinjals are soft and cooked through.
5. Add Tomatoes: Add the finely chopped tomato and cook until the tomatoes are soft and the oil starts to separate from the mixture.
6. Mix in the Spice Powder: Add the prepared Vangi Bhaath powder and salt to taste. Mix well.
7. Combine with Rice: Add the cooked rice to the pan and gently mix until the rice is evenly coated with the spice mixture.
8. Optional Peanuts: Add 1/4 cup roasted peanuts for an added crunch.
9. Garnish: Garnish with chopped fresh coriander leaves.

Serving:

• Serve Vangi Bhaath hot with raita, plain yogurt, or a side salad.

Enjoy your delicious and aromatic Vangi Bhaath!