Vangi Bhaat Maharashtrian Style | Howe to make Vangi Bhaat Maharashtrian style | Vangi Bhaat Marathi recipe
Vangi Bhaat is a popular Maharashtrian style onepot rice dish made with aubergine/baingan and freshly homemade goda masala (blend of Indian spices). Vangi Bhaat is spicy, aromatic and very flavourful.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast, Main Course
Cuisine: Indian, Maharashtrian, vegeterian
Keyword: Maharashtrian Style Vangi Bhaat recipe, step by step Vangi Bhaat recipe, Vangi bath recipe, Vangi Bhaat recipe, Vangi Bhaat with goda masala
2cupsbasmati rice (around 250 gms)washed and soaked for 15 minutes
1largeonionthinly sliced
4tbspYogurt
1/2tspTurmeric powder
1/2tspMustard seeds
1/2tspCumin seeds
7-8Curry leaves (curry patta)
2Bay leaves
1dried red chilli
Pinch of hing
1tspJaggery/sweetener(optional)
Salt as per taste
2-3oil/ghee
4cupsWater
Fresh coriander seeds chopped to garnish
Handful cashew nuts
Grated coconut To garnish
Vangi bhaat goda masala spices
2tbspcoriander seeds
2-3Dried red Chilli
1/2tspSesame seeds
1/2tspCaraway seeds
1/4tspCumin seeds
2-3cloves
2Cardamoms
4-5black peppercorns
1inchCinnamon
2tspDesiccated coconut
2Bay Leaves
Pinch of hing
Instructions
Vangi bhaat goda masala powder
Dry roast all the ingredients under goda masala on low to medium heat until you get a nice aroma of all the spices.
Take it off the heat and let it cool for few minutes. Then grind it into a fine powder and keep it aside.
How to make vangi bhaat
Heat oil in a large thick bottomed pan on medium heat. When hot temper the oil with dried red chilli, bay leaf, cumin seeds, mustard seeds, curry leaves and a pinch of hing.
When the seeds sizzles and splatters add in the sliced onions and fry until translucent.
Now toss in the eggplants/baingan along with some salt and fry for 4-5 minutes covered until the aubergine is soft.
Add in the goda masala powder and turmeric powder and mix everything well so that it coats each and every eggplant piece.
Add the yogurt to the eggplant and mix well.
Now add the rice to the eggplant and stir well.
Check the seasoning ad salt and jaggery at this point.
Now add 4 cups of water to it, mix well cover add cook on low heat for 15-20 minutes or until the rice and eggplant is cooked through.
Garnish with chopped coriander leaves, cashew nuts and grated coconut. And serve with raita.
Notes
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