VANGI BHAAT

Vangi Bhaat is my offering for Nupur from 'One Hot Stove' blog's "A to Z Indian Vegetalbles" event. This week's letter is "V", thanks Nupur!:))

I am also sending this as one of my entries to Sangeeta from "Ghar Ka Khana" for JFI "Eggplants". Thanks Sangeeta!:))

Vangi Bhaat:
'Vangi' is Eggplant and 'Bhaat' means spiced rice.This time I made my favorite rice dish spiced with Eggplants sauteed in oil and mixed with an very tasty blend of spice powders.I already have my mom's Vangi Bhaat at Foodie's Hope.This is another version of Vangi Bhaat I make.If you have the dry masala powder handy, Vangi Bhaat makes a quick brunch when don't want to cook too many dishes.I serve this with crisps or Sev and some plain yogurt too,a perfect dish for "V"! Enjoy.

Beautiful long purple Eggplants:

I feel that these are the best kind of Eggplants to make Vangi Bhaat.But as long as the Eggplants are firm and fresh,I guess you can use other varieties as well.Short,round dark purple Eggplants will work fine too.


Here is a simple,quick and tasty Vangi Bhaat:

Vangi Bhaat itself is not very photogenic dish although it tastes fabulous! To make it a little attractive and give a contrast of colors,I added a ring of Madras style Sev around it! Now it's looks great,doesn't it? Imagine it without the Sev around it! ;D


Vangi Bhaat powder:


Roast 2 tbsp dry coconut, 1 tbsp Coriander seeds, 2 tsp Urad dal,1 tbsp Chana dal,1 tsp Sesame seeds,2-3 red chillies,few pepper corns,1" cinnamon,2 cloves,1/2 tsp Turmeric.Cool and powder.Store it in a air tight jar and use as much as you need to mix in the Vangi Bhaat.



How to make it:



You need: 3-4 purple Eggplants,chopped into long rectangle pieces.3-4 tbsp oil,1/2 tsp Mustard seeds, 2 tsp each of Urad and Chana dal,1-2 red chillies,salt and 2-3 tbsp Tamarind juice.2 Cups cooked and cooled any long grain or Sona Massori rice.
1. Heat oil,add mustard seeds,Urad dal,Chana dal,red chillies,When reddish,add Eggplant pieces and fry until half way fried.
2. Add salt and tamarind juice,2 tbsp Vangi Bhaat pd and simmer on low heat until oil shows on top and Eggplants are soft and shiny.DO NOT add water.
3. Add to cooked and cooled rice and mix well.Adjust the salt.Serve after keeping it for 2-4 hrs. with yogurt and crisps.

Note: If you just want to make the sauce to use it later,make the sauce( must add salt the Eggplant sauce to make it tastier)and keep it in the fridge until you are ready to mix with rice.Heat in the Microwave for 1-2 mins before you mix with cooled rice.After mixing,do not keep in the fridge.Vangi Bhaat always tastes best when served at room temp.

Enjoy the Vangi Bhaat and have a great week!Can you believe,I don't have the time to post any other dish at Aroma this week except this??!!Shocking but true!!:D