Eggplants or brinjals are called vangi and rice as bhath in Marathi (in South India, they call it bath). Vangi bhath is a popular rice dish made with eggplants and spice powder.
Ingredients:
- Cooked white rice 1 cup
- Oil 2 tsp
- Eggplants 2-3 medium sized
- Curry leaves 5-6
- Mustard seeds ½ tsp
- Cilantro
- Turmeric powder ½ tsp
- Tamarind paste
- Jaggery if you like
- Frozen grated coconut. You can use dried coconut in place of a frozen one. In that case, you have to dry roast it along with other spices while making vangi bhath powder.
- Cashew and/or peanuts
Vangi bhath powder can be made at home or you can use store-bought (like MTR) one.
First, we will see how this powder is made. You can make it in bulk and use it whenever you need it as it has dried-roasted ingredients. It does not go bad for a long time.
You will need 1 tsp coriander seeds, 1 tsp cumin seeds, 4-5 dried red chilies, 1 tbs chana dal, 1 tbs urad dal, 2-3 cloves, 1-inch piece of cinnamon, 4-5 peppercorns, and 2-3 cardamom (optional).
Take a small pan. Add 1 tbs of each- chana dal and urad dal and dry roast until it changes color. Add coriander and cumin seeds and roast them. Then add pieces of dried red chili, cloves, cinnamon, peppercorns, and (optional) cardamom and roast them. Let it cool and then grind it in the mixer to a coarse powder.
Method:
- Wash, and cut eggplants into either long pieces or cubes. You can keep it in a pot with water and ½ tsp salt to avoid darkening.
- Heat oil in a pot.
- Add mustard seeds and let them pop.
- Add cashew and/or peanuts and roast them.
- Add curry leaves and then eggplant cubes.
- Add turmeric powder, hing, and salt. Mix well and allow it to cook.
- Then add vangi bhath powder and mix well.
- Once the eggplant cubes cook well, add tamarind paste, grated coconut, and jaggery.
- Check the taste and add salt if needed.
- Lastly, add cooked rice and mix well.
- You can garnish it with cilantro.
Back to Savi’s Kitchen!