Fragrant Rice with Aubergine (Eggplant) -Vangi Bhath

Fragrant Rice with Aubergine (Eggplant) -Vangi Bhath

Aubergine (Eggplant) lovers are all over the world . This barbecue item is loved by many vegetarians . This plant is native to India.

One of the famous Aubergine rice recipes in Maharashtra - Mumbai is Vangi Bhath. 'Vangi' is a Marathi word that means Aubergine and 'Bhath' means Rice . The philosophy and heart of the recipe comes from the southern part of India, it's inclusion in Maharashtrian cuisine was centuries ago after the Maratha invasion of southern India.

I made Vangi Bhath today !!! Absolutely Delicious plus simple to make. Many a times, I have cooked it for non-vegetarians as well and they have liked this vegetarian recipe too.

One can get all the ingredients in an Asian grocery shop or even in Tesco, Asda or Sainsbury's. I take this opportunity to share this receipe with you.

I chose Thai Jasmine fragrant rice- 2 cups . One can use Basmati Rice or long-grained rice as well. Cook the Rice separately and keep it aside. Take care that rice should not become sticky.

Now wash the Aubergine (1 - large-250 gms) and cut it into small pieces. Boil them separately and keep them aside. Ensure that Aubergine is not overcooked and do not become mushy. Pieces should be clearly visible.

Then get the following ingredient's ready for :

Tempering : Chopped onion- 1 cup, 2 red chillies , 1 tbsp- Cummin seeds, 1 tbsp- Black mustard seeds, 1tsp - Asafoetida , few curry leaves, 2 tsp- Yellow split lentils ( Chana dal), 2 tsp- White skinned lentils (Urad dal), 1 tsp- Moong dal.

Seasoning : 2 tsp- Coriander powder, 2 tsp- Garam Masala powder , 2 tsp- Vangi Bhath powder.

Other ingredients : 2 tsp-Tamarind pulp or 1/2 lemon juice, few roasted peanuts and roasted cashew nuts, 1cup- grated coconut or dessicated coconut, 1 slice -Raw mango .

Preparation :

Add oil in a large non-stick pan . When heated add mustard seeds . No sooner they crackle add cumin seeds, red chillies, curry leaves , asafoetida and onion . Fry gently until the onion softens and turns pink . Add all the lentils ( Chana, Urad, Moong) mentioned above . Fry for a minute.

Now add boiled Aubergine and while it is cooking , add all the seasoning - coriander powder, garam masala powder and vangi bhath powder. Also add the cooked rice . Mix well and let it fry for 3 mins.

Turn the heat down to low and add grated coconut , raw mango , tamarind pulp or lemon juice, roasted peanuts some roasted cashew nuts . Fry well until Aubergine secretes oil. Toss and mix well to get a good blend

Garnish with roasted cashew nuts , coriander and serve hot.

Recipe: Vegetarian, Vegan

Serves : 4

Preparation time : 10 mins

Cooking time: 30 mins

Contains nuts

Pretty and tasty to serve at a dinner party. Enjoy !!!