Wednesday, June 4, 2014

Vanghi Bhat ~ Brinjal Rice

Vanghi Bhat is a combination of rice, spices and brinjal prepared in a spicy and aromatic way. This is one of my favourite recipes aswell. Vanghibhat is very common in Maharasthra, Karnataka and some parts of Andhra.

The term 'Vanghi' means Brinjal in Marathi. Every region has its way of cooking this wonderful recipe.

You Will Need
Purple Baby Brinjals 10-12
Rice 1 cup
Salt as per taste
Jaggery a pinch

For the spice powder
Chana dhal 1 tsp
Urad dhal 1 tsp
Dry Red Chillies 5-6
Dry Coconut 3tsp
Cumin Seeds 1/2 tsp
Black Peppercorns 4-5
Whole Coriander Seeds 1 tsp
Clove and Green Cardamom 2 each
Cinnamon 1/2 inch stick

To Temper
Ghee 2 tsp
Chana And Urad Dhal 1 tsp each
Cashewnut 10-12 broken
Curry Leaves Few

Dry Roast all the items mentioned under 'Spice Powder' one by one or until aromatic, cool and grind to fine powder and set aside.
Cook rice making sure that the grains are separate, spread on a large plate.
Chop brinjals into medium pieces and put them in a vessel of water until required. This is to avoid the brinjals from turning black.
Heat one tsp and sauté brinjal until half done, now add the prepared spice powder and  mix well
Now add the cooked rice, salt and mix well.
Finally add all the items mentioned under to temper and add to the prepared rice and mix well.
Garnish with coriander leaves and serve hot with cucumber raita and any side dish of your choice.

You can replace brinjal with capsicum and prepare capsicum rice in the same way.

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