Vangi Bhaat

Vangi, Baingan, Brinjal, Eggplant, Aubergine, Gulla many names for one vegetable, and it is considered the king of vegetables in India. Why the title King(?), no particular reason, I think because of its crown like leaf structure on its head :) or maybe the purple color of an eggplant is associated with regality. Vangi bhaat is one of my favorite rice dishes, where the flavor of brinjal and spices bring in the uniqueness and drool worthy swad(taste) in your mouth. It's been a couple of years since I have invested my time and labor in making a vegetable patch in our yard. I have been harvesting eggplants on a regular basis in summer season. So, it's a regular dish in my house during that time, as it definitely feels very special to churn out dishes using home grown vegetables.


So let's check out the tangy spicy Vangi Bhaat Recipe:

VANGI BHAAT

Ingredients:

• 4-5 medium size eggplant or 1/2 big eggplant or 2 long eggplant cut into big cube
• 1 tsp mustard seeds
• 1 onion sliced
• 1 green chilli (optional), 
• 1 tbsp channa dal (soaked in water for 15 minutes)
• 2-3 dry red chillies broken 
• pinch of asafoetida (hing)
• 1/2 tsp turmeric
• 1 tbsp tamarind pulp ( or lemon size whole tamarind soaked in warm water)
• 1 tbsp oil
• salt to taste
• handful cilantro
• 1 tbsp grated coconut
• 1 tbsp crushed peanuts (dry roast)

Dry roast and grind

• 1 tsp oil
• 1 tsp coriander seeds 
• 10 black peppercorns
• 4-5 cloves
• 2 tsp poppy seeds
• 1 tsp fennel seeds
• 2 cardamom
• 4-5 red dry chillies
• 1 tbsp grated coconut

Plain Rice Preparation:*

In a vessel take 1&1/2 cups of basmati rice and 4 cups of water, add pinch of salt. Cook on med high flame for 22-25 minutes. You will see that the rice is cooked and soft, drain the extra water in a colander and spread the rice on a big surface plate, so that the rice gets all separated and fluffy. Keep aside.

Preparation:

• In a pan add oil, mustard seeds till it splutters, add soaked channa dal after draining the water from it.
• Saute for a minute, add broken dry red chillies, saute, add hing, then add sliced onions, green chilli, saute till onions turn golden brown.
• Add turmeric, salt to taste, add cubed eggplants and tamarind pulp along with little water, cover and cook till eggplants are done, around 15 minutes. 
• Once done, add the above ground masala and let it cook on medium flame for another 3-4 minutes.
• Now add the cooked plain rice* and slowly and delicately fold it in the masala, if your dish preparation has become dry, add water sparingly so that rice gets evenly coated. Garnish with cilantro, grated coconut and peanuts. Serve hot with raita, papad, pickles.

njoY!! happY cooking!!


Health Benefits: King of vegetables, better provide some royal benefits :) It helps in iron production in our body, keeps chronic diseases at bay, helps quit smoking(who knew?), has good amount of vitamin C and is effective as antiviral and antibacterial source, helps to have healthy strong hair, keeps the skin soft and supple, prevents skin cancer etc.
You are seeing homegrown brinjal's in the picture--->