VANGI BATH/EGGPLANT RICE - MAHARASHTRIAN STYLE
Vangi Bath/Eggplant Rice, Maharashtrian Style is a flavourful, filling,easy to make, one pot rice dish that is best enjoyed with some raita (yogurt relish), salad and papad.
Ingredients
- 200-250 g eggplant
- 1 cup rice
- 1 large onion sliced
- 4 tbsp plain thick yogurt
- 1 tbsp garlic minced
- 1 tsp ginger paste
- 1-2 green chillis chopped or paste
- 2 tbsp ghee/oil
- 1 sprig curry leaves
- 1½ - 2 tsp salt
- ⅛ tsp asafetida optional
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 -1½ tbsp Goda Masala
- 1 bay leaf
- 1-2 dry red chillis
- ¼ tsp turmeric powder
- ⅓ cup peanuts or cashew nuts
- 2 tbsp fresh grated coconut
- 2 tbsp fresh coriander chopped
- 1 tsp jaggery powder
- 2-2½ cups water
Instructions
- Wash the rice and soak it for 15-20 minutes in the measured amount of water.
- Cut the eggplant into chunks or thick wedges. Keep it in some water till required.
- Heat ghee or oil in a pan over medium heat.
- Add mustard seeds. As soon as they begin to pop, add cumin seeds.
- Add bay leaf, dry red chillis and curry leaves. Stir fry for a few seconds.
- Add asafetida and sliced onion. Stir fry the onion till it becomes transculent.
- Add peanuts or cashew nuts, garlic, ginger and chilli paste. Stir fry for 20-30 seconds.
- Drain out water from the eggplants. Add to the pan.
- Add turmeric powder and salt. Mix well. Cover the pan and allow the eggplant to cook for 2-3 minutes.
- Add the yogurt, jaggery powder and Goda Masala. Mix well.
- Add the water in which the rice was soaked. Allow it to come to a gentle boil.
- Add rice, mix well and cover the pan.
- Cook the rice for 20 minutes or till its done over medium to low heat.
- Garnish the rice with chopped coriander and grated coconut and serve with some raita, papad and salad.
Notes
- The amount of water required to cook the rice will depend on the rice. Sometimes old rice requires more water.
- Add Goda Masala, jaggery and other spices according to your taste according to your taste.
- If you do not like peanuts add cashew nuts. I've used peanuts while cooking the rice and garnished with cashew nuts.
- Sliced coconut instead of grated added a bit of bite to the rice.