Special Brinjal Rice (vaangi Bhaat)


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Special Brinjal Rice (vaangi Bhaat)


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This is the traditional rice dish of South Karnataka made with simple blended spices and lots of brinjals, very tasty and yummy recipe, serve accompanied with raita

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Special Brinjal Rice (vaangi Bhaat) recipe - How to make Special Brinjal Rice (vaangi Bhaat)

Preparation Time:    Cooking Time:    Total Time:     Makes 1 serving
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Ingredients

To Be Roasted In 1/2 Tsp Of Oil and Ground To A Spice Powder
2 tsp chana dal (split bengal gram)
2 tsp urad dal (split black lentils)
1/2 tsp asafoetida (hing)
1/2 cup grated coconut
2 tbsp coriander (dhania) seeds
1/2 tsp sesame seeds (til)
2-3 red chilli

For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
4-5 garlic clove , chopped

Other Ingredients
1/2 kg brinjal (baingan / eggplant) , cut into 2" strips
2 cups long grained rice (basmati) , soaked for 1 hour and drained
2 medium size onions , sliced
green chilli (optional)
red chilli powder to taste
2 tbsp chopped coriander (dhania)
3 tbsp oil
1/2 tsp turmeric powder (haldi)
salt to taste
Method
    Method
  1. Rub the brinjals with turmeric powder and keep aside.
  2. Heat oil in a pressure cooker, add mustard seeds, cumin seeds and asfoetida.
  3. When the seeds crackle add the onions and garlic sauté for 1 minute.
  4. Add the ground spice powder and sauté for another 2 to 3 minutes till the masala is cooked.
  5. Add the brinjals and mix well.
  6. Add rice, 2 cups of water, salt and red chilli powder and pressure cook for 1 whistle, lower the flame and let it cook for another 2 minutes.Switch off the gas.
  7. Allow the steam to escape before opening the lid.
  8. Serve hot garnished with coriander and carrot raita or boondi raita.

Handy tip:

    Handy tip:
  1. To avoid the brinjals from turning black put them in cold water mixed with salt and lemon juice.
  2. Add very little water to grind the spice powder.
  3. The proportion of the rice and water should be equal, or the rice will become soggy and mushy.


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This recipe was contributed by me and my style on 05 Dec 2013
Hello everyone, I am Ashwini Shetti lives in Ghaziabad UP basically from south karnataka. My whole...

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