Vaangi Bhaath or spiced brinjal rice is a speciality in many states mainly from Maharashtra but very famous down south in Karnataka and Tamilnadu ,
It features as one the most popular rice preparations and served in many functions too .
Am not an ardent fan of brinjals in any form , but having lived in Karnataka for many years , I have tasted it very frequently even served in some weddings . Reluctantly I relished the dish for its spicy taste and somehow brinjals seemed right for this dish.
For vangi baath masala powder
2 tsp coriander seeds
2 tsp Chana dal
1 tsp black gram dal
1 bay leaf
1 tsp cumin seeds
2 red dry Kashmiri red chillies
Small piece of cinnamon
2 tsp sesame seeds
1/2 tsp turmeric powder
Pinch of asafoetida powder
4 -5 peppercorns
2 tbsp desiccated coconut powder / kopra
1 cup basmati rice or a long grain
1 1/2 cups chopped brinjals
1/2 cup thinly sliced onions
1 small green chilly chopped
Salt to taste
Chopped coriander leaves
1 tsp cumin seeds
1 tbsp oil
1 tbsp peanuts
Roast the vangi baath powder ingredients. Keep aside to cool and then grind to a powder and keep aside till required .
In a pan add some oil, cumin seeds , add some peanuts and Cashewnuts .
When they roast golden remove and keep aside . Now add the green chillies , sliced onions and sautée for few seconds. Now add the chopped brinjal pieces , mix well, and add the roasted ground vaangi baath powder, add the roasted Cashewnuts and peanuts .
Add water enough to cook rice and brinjals . Usually for basmati rice with vegetables we can add for 1 cup rice plus vegetables , around 2 cups water . depending on the quality of rice you use , decide on water requirements . Next after adding rice , salt, pinch of turmeric powder some chopped coriander leaves and cover and cook till rice is done .
Open the lid and stir gently to fluff out the rice with a fork
Serve tasty aromatic vangi baath with any raita or papad.
This can be easily prepared in a rice cooker too .