Vangi Bhat / Spicy Eggplant Rice

This Recipe is free from :

 

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Vangi Bhat .JPG

Ingredients For Masala- 

 

  1. Chana dal - 2 TBSP

  2. Urad Dal - 1 TBSP

  3. Coriander seeds  - 2 TBSP

  4. Cumin seeds - 1 Tsp

  5. Black pepper cons -1 Tsp

  6. Cinnamon stick - ½ inch

  7. Green Cardamom - 2-3

  8. Coconut powder - 2 TBSP

  9. Dried red chilies - 4-5

 

For Vangi Bhat - 

 

  1. Vegetable oil - 1 TBSP

  2. Chana dal - 2 Tsp

  3. Urad dal  -1 Tsp

  4. Mustard seeds - 1 Tsp

  5. Hing powder - ¼ Tsp

  6. Red chillies - whole - 3-4

  7. Curry leaves  - 3-4

  8. Vangi / eggplants - cut into cubes  - 5-8 small or 1 big

  9. Turmeric powder - 1 Tsp

  10.  Vangi Bhat masala - 2 TBSP

  11. Salt to taste

  12. Tamarind concentrate  - 1 Tsp

  13. Jaggery - ½  Tsp

  14. Water  - ½ cup

  15. Cooked rice  -  2 cup

  16. Cilantro for garnishing.

Method - 

 

For Masala - 

 

  1. Heat a pan on medium heat. Add chana dal and urad dal. Dry roast for 2-3 minutes. 

  2. Add coriander seeds , cumin seeds , black pepper cons , cinnamon stick , coconut powder and dried red chilies . Dry roast for 3-4 minutes or till the spices start to  leave aroma

  3. Cool down and grind into a fine powder. 

 

For Vangi bhat - 

     

  1. Heat a heavy bottom pan on medium heat . Add oil. Once hot add chana dal and urad dal . Roast till they start changing the color.

  2. Add mustard seeds , hing powder , curry leaves , whole red chilies . Add the cut vangi or eggplants . Saute for a minute.

  3. Add the rest of masala’s turmeric powder ,  vangi bhat masala , salt to taste and mix well.  

  4. Add tamarind concentrate , jaggery and water . Mix well . Cover and cook for 5-7 minutes or till the eggplants are ¾ done.

  5. Add cooked rice and mix well. Cover and simmer or low heat for 10-12 minutes. 

  6. Garnish with finely chopped cilantro and serve hot with a side of vegan raita.