As the name suggest 'Vaangi' in marati means Brinjal, Bhaat means simply the rice with spice mixture.
Though the name originates from marati but very popular in Bangalore and Mysore cities of Karnataka. Strictly doesn't have to be only brinjal in this rice and spice mixture. It always tastes wonderful with brinjal and green bell peppers. Sometimes it is very obvious to add brinjal and bell peppers to make vaangi bhaat..
You can also add other vegetables with brinjal and capsicum, like beans carrot to make it a mixed vegetable vaangi bhaat or even the fenugreek greens or cluster beans.
This can be a perfect complete meal with yogurt rice for picnics or packed lunches.
Do not get scared from the no. of spices we add, but effort is worth when you taste it.
Now coming to the recipe,
Ingredients:
Rice - 1 cup,
Brinjal - 1/4 kg,
Green Bell Peppers - 2 medium,
Oil - 1 tblspn,
Tamarind - 1medium lemon sized(soak in warm water and squeeze the pulp) ,
Salt.
Spices to fry and Grind.
Oil - 2 tspn,
Chana dal - 1 tblspn,
Urad dal - 1 tspn,
Coriander seeds - 1tblspn,
Cumin - 1/2 tspn,
Fenugreek seeds - 1/8 of a tspn,
Cinnamon - 1 inch stick,
Cloves - 3
Red Chillies - 5-6,
Curry leaves - 1 sprig,
Asafoetida - a pinch,
Dry coconut or copra - 1/4 cup grated,
Turmeric - 1/4 tspn.
For Seasoning:
Oil - 1 tspn,
Mustard - 1 tspn,
Cashew - 1 tspn broken,
Curry leaves - 1 sprig,
Asafoetida - a pinch,
Method:
Cook rice and cool. Prepare the rice at least 2 hours before and spread and cool it.
Fry the ingredients under frying except copra and turmeric.
Fry the ingredients until the dals are well roasted to light brown.
Cool the above and powder it and then again add the copra and turmeric and powder to fine semolina consistency.
In a broad pan heat oil add green bell peppers and brinjal and cook them in medium flame.
Take care not to over cook the vegetables.
You can add a pinch of salt to vegetables while cooking, so it doesn't tastes bland.
Now add tamarind pulp and powdered spice and bring to a boil.
Keep stirring until it forms a big lump, keep stirring until it reaches the consistency almost of dry sabji.
Remove from heat.
Add salt to cooked rice and this mixture and mix it well.
You can also add lemon juice if you find the bhaat less tangy.
Season with ingredients under seasoning and add to the bhaat and mix well.
Allow the rice mixture to sit for an hour before serving, so all the spices and flavours seep into the rice.
Serve with chips or papad.
Though the name originates from marati but very popular in Bangalore and Mysore cities of Karnataka. Strictly doesn't have to be only brinjal in this rice and spice mixture. It always tastes wonderful with brinjal and green bell peppers. Sometimes it is very obvious to add brinjal and bell peppers to make vaangi bhaat..
You can also add other vegetables with brinjal and capsicum, like beans carrot to make it a mixed vegetable vaangi bhaat or even the fenugreek greens or cluster beans.
This can be a perfect complete meal with yogurt rice for picnics or packed lunches.
Do not get scared from the no. of spices we add, but effort is worth when you taste it.
Now coming to the recipe,
Ingredients:
Rice - 1 cup,
Brinjal - 1/4 kg,
Green Bell Peppers - 2 medium,
Oil - 1 tblspn,
Tamarind - 1medium lemon sized(soak in warm water and squeeze the pulp) ,
Salt.
Spices to fry and Grind.
Oil - 2 tspn,
Chana dal - 1 tblspn,
Urad dal - 1 tspn,
Coriander seeds - 1tblspn,
Cumin - 1/2 tspn,
Fenugreek seeds - 1/8 of a tspn,
Cinnamon - 1 inch stick,
Cloves - 3
Red Chillies - 5-6,
Curry leaves - 1 sprig,
Asafoetida - a pinch,
Dry coconut or copra - 1/4 cup grated,
Turmeric - 1/4 tspn.
For Seasoning:
Oil - 1 tspn,
Mustard - 1 tspn,
Cashew - 1 tspn broken,
Curry leaves - 1 sprig,
Asafoetida - a pinch,
Method:
Cook rice and cool. Prepare the rice at least 2 hours before and spread and cool it.
Fry the ingredients under frying except copra and turmeric.
Fry the ingredients until the dals are well roasted to light brown.
Cool the above and powder it and then again add the copra and turmeric and powder to fine semolina consistency.
In a broad pan heat oil add green bell peppers and brinjal and cook them in medium flame.
Take care not to over cook the vegetables.
You can add a pinch of salt to vegetables while cooking, so it doesn't tastes bland.
Now add tamarind pulp and powdered spice and bring to a boil.
Keep stirring until it forms a big lump, keep stirring until it reaches the consistency almost of dry sabji.
Remove from heat.
Add salt to cooked rice and this mixture and mix it well.
You can also add lemon juice if you find the bhaat less tangy.
Season with ingredients under seasoning and add to the bhaat and mix well.
Allow the rice mixture to sit for an hour before serving, so all the spices and flavours seep into the rice.
Serve with chips or papad.
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