Thursday, April 20, 2006
Simple Vangi bhaath
Vangi Bhaath can also called as Brinjal/Eggplant Rice. This is the simplest version I made. I have another idea in mind to make this differently. It might be a little bit lengthy. I shall do it next time and share with you all. For now, let me add the simple recipe.
Rice - Cooked
Brinjals - cut lengthwise
Onions - 2 big (cut lengthwise)
Tomatos - 1 big
Oil - 7-8 Table spoons
Green Chillies - 5-6 in number (can add more or less depending upon spicyness reqiquired)
Cinnamon Sticks - 1 piece
Bay leaves - 2
Cloves - 3
Cardammom - 2
Salt to Taste
Method of Preparation
1. Cook rice seperately in a pressure cooker or electric cooker. Spread the rice in a big vessel after it is done. Add a little bit of oil and try mixing from the ends.
2. Put a kadai or big pan on the stove. Pour oil in it. let the oil heat. Then add Jeera, green chillies, Cardammom, Bay leaves, Cinnamon Sticks and fry for few seconds.
3. Add onions and fry until they turn light brown or translucent.
4. Add Brinjals and let it cook. Do not mix the above too much. Brinjal is sensitive so if you stir too many times it might become like paste. let the brinjal almost cook and add tomato.
5. Add garam masala and salt and stir it. Let it cook for 4 more minutes.
6. Add the above Brinjal mixture to the rice and server hot with Raita.
1. I used Sona Masoori rice this time but will look even good if we do it with Basmati rice.
2. Do not mix the rice or brinjal mixture heavily. It will not be phool phool if you do it so.
3. Garnish with Coriander, fried onions.
Preparation/Cooking Time: 10-15 minutes
Category: Main Coarse (Rice Varieties)
Labels: Rice Varieties