Vangi Bhat, also known as Brinjal Rice or Eggplant Rice, is a traditional South Indian dish that hails from the state of Karnataka, though it is also popular in Tamil Nadu and other southern regions. This flavorful rice dish is made with a unique spice blend and is characterized by its use of brinjals (eggplants) as the main vegetable ingredient.
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Ingredients
6 Birnjal
Water as Required
1 Tsp Turmeric Powder
4-5 Dry Red Chilli
1 Tbsp Bengal Gram
1 Tsp Skinned Split black Gram
1 Tbsp Whole Coriander Seeds
1 Tsp Black Pepper Corn
¼ Tsp Fenugreek Seeds
4-5 Clove
1 Tsp Cumin Seeds
1 Tsp Poppy Seeds
4 Green Cardamom
1 Inch Cinnamon
½ Tsp Sesame Seeds
¼ Cup Dry Coconut slice
1 Tbsp Oil
1 Tsp Cumin Seeds
2 Dry Red Chilli
1 Tsp Bengal Gram
1 Tsp Skinned Split black Gram
1 Tsp Mustard Seeds
½ Tsp Asafoetida
2 Tbsp Peanuts
15-20 Curry Leaves
1 Onion sliced
Salt to Taste
1 Tsp Red Chilli Powder
1 Tsp Turmeric Powder
1 Cup Water
2 Cup Parliament Rozana Basmati Rice soaked
2 Cup Water
2 Tbsp Tamarind Paste
2 Tbsp Coriander chopped
Fresh Coriander chopped for Garnish
Method :-
1. Take a brinjal and cut off the upper part of its peel. Then make 4 incisions in the middle part of the brinjal.
2. Add water and turmeric powder in a bowl, mix well and leave the brinjal in turmeric water.
3. Place kadai on medium flame and add dry red chilli, Bengal gram, Skinned Split black Gram, coriander seeds, black pepper corn, fenugreek seeds, clove, cumin seeds, poppy seeds, green cardamom, cinnamon, sesame seeds and coconut slice dry roast on medium flame.
4. Now take it out in a mixer jar and grind it coarsely.
5. Place the cooker in a medium and heat the oil. Add cumin seeds, dry red chilli, Bengal gram, skinned spilt black gram, mustard seeds and asafoetida sauté for a minute.
6. Now add peanuts, curry leaves, sliced onion and salt mix well.
7. Add red chilli powder, turmeric powder and grinded powder mix well.
8. Now add brinjal and water mix well. Close the lid of the pressure cooker and for about 8 minutes or for 2 whistles.
9. Now add grinded powder and soaked Parliament Rozana Basmati Rice mix well.
10. Now add water, tamarind paste and fresh coriander chopped mix well.
11. Close the lid of the pressure cooker and for about 5-7 minutes or for 4 whistles.
12. Now side out in a bowl and garnish with chopped coriander.
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22 май 2024
