Popular rice prepration from the Maharashtrian Cuisine made using brinjals and some spices.
VAANGI BHAAT
Ingredients
6-8 small brinjals vertically quartered
1½ cups basmati rice, soaked and drained
2-3 tablespoons oil
2 teaspoons mustard seeds
1½ teaspoons cumin seeds (jeera)
2-3 green chillies, chopped
8-10 curry leaves
¾ cup cashewnuts
1 large onion, finely chopped
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
2 tablespoons goda masala
¾ cup yogurt
½ cup scraped fresh coconut + for garnishing
Salt to taste
2-3 tablespoons chopped coriander leaves + for garnishing
Method
1. Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add cumin seeds, green chillies, curry leaves and cashewnuts, mix and sauté for 1-2 minutes.
2. Add onions, mix and sauté till translucent. Add chilli powder, turmeric powder and goda masala, mix well and cook for 3-4 minutes.
3. Add yogurt, mix and cook till the oil separates. Add coconut and brinjal and mix well.
4. Add rice, 3 cups water, salt and coriander leaves. Mix well, cover and cook till rice is done.
5. Garnish with coconut and coriander leaves and serve hot.
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