VAANGI BHAAT
(from Nandini’s recipe box)
Source: http://andhraspicy.blogspot.in/2007/09/vaangi-bhaat-for-rci.html
Categories: Rice recipies
Ingredients
- 1 cup basmati rice
- 6 small brinjals
- 2 tbsp ghee or oil
- 3 bay leaves
- 1 big onion chopped finely
- 5 tbsp of green leaves (mixed of coriander and mint)
- salt to taste
- 4 green chillies (slit them length wise)
- few curry leaves
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds powder
- 1/2 tsp coriander powder
- For masala paste:
- 1/2 cup onion (chopped big slices)
- 1/2 cup fresh coconut
- 1/2 tsp peppercorns
- 1 tsp ginger garlic paste
- 3 cloves
- 3 cardamom pods
- 1 small piece of cinnamon stick
- salt to taste
- 3 dried red chillies
- 1 tsp oil
Directions
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Wash the brinjals, remove the stems, slit part way into quarters and keep in salt water.
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Wash and soak the basmati rice for 30 minutes.
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Heat 1 tsp oil in a kadai, add all above masala paste ingredients, roast lightly, turn off the heat. Let them cool completely and then make paste with little water.
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Stuff above masala paste into brinjals and keep aside.
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Heat oil, add bay leaves, onions, curry leaves and green chillies, saute till transparent. Add turmeric powder, cumin powder, coriander powder and green leaves, fry for few more seconds on low heat.
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Add remaining masala paste and stuffed brinjals, fry for 5 minutes, add soaked rice, fry for more few seconds, then add water and salt, mix, covered, cook till done.
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Garnish with any vegetable gravy dish. I prepared aloo gravy as combo for this vaangi bhaat. Really enjoyed lot.
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Notes:
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It has been brought to my attention that sometimes, the eggplants do not cook by the time the rice is tender. I usually make this rice in the pressure cooker and have no problem with the eggplants getting cooked. If you are making it on the stove-top, you might want to partially cook the stuffed eggplants either in a pan or in the microwave before proceeding to cook them with the rice.
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To make this dish with eggplant cubes, simply saute the masala paste and the cubes with the rice and proceed.
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To make “masale bhaat”, substitute mixed veggies (cauliflower, green pepper, green peas, carrot, potato, eggplant) for the eggplants.
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Make sure the heat is low and that you watch it often so as not to overcook the eggplants (they fall apart).
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Serve with a generous dollop of ghee, some papads and yogurt for a complete meal.