Vangi Bhaat | Brinjal Rice | Katharikkai Sadham
Vangi Bhaat | Brinjal Rice recipe is a special recipe of Karnataka state and it is a tasty recipe which is made with brinjals or the egg plant that is cooked together with the rice. A special spice mix powder or the vangi bath powder is mixed to the rice, which gives a very nice flavor and taste to the rice.
Servings: 3
Calories: 300kcal
Ingredients
- Ghee – 2 tbsp
- oil – 1 tbsp
- mustard seeds – 1/4 tsp
- black gram – 1/4 tsp
- bengal gram – 1/2 tsp
- peanuts – 1 tbsp
- cumin seeds – 1/4 tsp
- cashews – 5 to 6 (otiona*
- curry leaves – 1 or 2 springs
- dry chilli – 3 to 4
- onion – 1 medium size cut lengthwise
- salt – as per taste
- green peas – 1/4 cup optional
- Green brinjal – 3 big chopped
- tamarind – 1 lemon size
- water – 1/4 cup
- vangi bhaat powder – 3 to 4 tbsp
- cooked rice – 3 cups
Instructions
Prepare the tempering
- In a kadai, add 1 tbsp of ghee and 1 tbsp of oil together. You can use fully ghee also for a more flavor rice.
- When the oil is hot, add the mustard seeds, black gram, bengal gram, peanuts, cumin seeds, and fry a little.
- If you want you can add the cashews here.
- Also add the curry leaves and dry red chilli and fry again for about 2 min oro until the dals turn light brown.
- To this add the onion and required salt and saute the onion nicely.
Addition of brinjal
- Once the onion is cooked, add the green peas and brinjal. For this vangi bhaat, normally green brinjal is used. But as I do not have that, I have used normal purple coloured brinjals.
- Once the veggies are sauted a bit, add the tamarind paste from the lemon sized tamarind. If you want you can use the lemon juice or tomato also jsut to give the tangy taste.
- Let the veggies cook with the tamarind paste, or else, add 1/4 cup water and cover and cook for about 5 minutes only. The brinjal should not be fully cooked, as it may become more soggy. So the veggie should be 85 to 90% cooked only.
- After 5 minutes, remove the cover and add the vangi bhaat powder.
- Mix gently, so that brinjal does not break.
Addition of rice
- Now add the cooked and cooled rice.
- Again mix them nicely, so that masala are well mixed with the rice. Adjust the salt and masala powder as per your taste.
- Add 1 tbsp of ghee and cover and cook for just 2 min, so that flavor of ghee is fully mixed with rice.
- Serve the tasty vangi bhaat with cucumber raita.
Video
Notes
check the below notes