Name: Maharashtrian Vangi Bhaat recipe by Bethica Das at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 2
Ingredients: 1 cup Basmati rice, soaked for an hour; 4-5 long eggplants, chopped to 1" pieces; 2-3 tbsp. oil; 1/2 tsp. cumin seeds; 1/2 tsp. mustard seeds; 1/4 tsp. asafoetida; 1 sprig curry leaves; 8-10 peppercorns; salt to taste; 1/2 tsp. turmeric powder; 3 tbsp. goda masala; 12-15 roasted cashew nuts; coriander leaves to garnish

ABOUT Maharashtrian Vangi Bhaat RECIPE

This dish reminds me of my stay in Mumbai and when I first learnt about it from a neighbour. It is a very popular rice dish from Maharashtra, where rice is cooked with eggplants and the typical Maharashtrian spice mix called Goda Masala. It is mildly tempered with cumin, mustard, asafoetida, curry leaves and peppercorns. It is a one dish meal and is generally had with some salad, papad or simple raita. Country....UAE.

Ingredients Serving: 2

1 cup Basmati rice, soaked for an hour
4-5 long eggplants, chopped to 1" pieces
2-3 tbsp. oil
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1/4 tsp. asafoetida
1 sprig curry leaves
8-10 peppercorns
salt to taste
1/2 tsp. turmeric powder
3 tbsp. goda masala
12-15 roasted cashew nuts
coriander leaves to garnish

Instructions

Heat oil in a pan and temper with the cumin seeds and mustard seeds. After it stops spluttering, add the asafoetida, peppercorns and the curry leaves.
Now add the chopped eggplants, turmeric powder and salt and saute till light brown. Add the rice, half of the cashew nuts, goda masala and 1 1/2 cups water.
Pressure cook for 2 whistles. Remove when cool and serve, garnished with cashew nuts and coriander leaves.

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