Vaangi Bhaat By mdsk


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Vaangi bhaat is a traditional Maharstrian rice or bhaat recipe with the brinjals or vangi stir fried with ground masala and then added to the cooked rice. Add tamarind juice,peanuts and curry leaves to render that authentic vangi bhat taste and flavour.

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Vaangi Bhaat By mdsk recipe - How to make Vaangi Bhaat By mdsk

Preparation Time:    Cooking Time:    Total Time:    


Raw rice - 1 1/2 cups
3 cups water
2 tbsp ghee
2 cloves (laung / lavang)
salt to taste
Small brinjals - 300 gm
Tamarind - Size of small lime
1/2 cup grated coconut
For Masala Powder
Grated copra (dry coconut) - 5 tbsp
Coriander seeds - 2 tbsp
1 tsp cumin seeds (jeera)
Red chillies - 6-8
1/2 tsp turmeric powder (haldi)
2 each cloves (laung / lavang) and cardamom (elaichi)
Saha jeera - 1/4 tsp
Nutmeg - a small piece
For Seasoning
Oil or ghee - 3 tbsp
1 tsp mustard seeds ( rai / sarson)
Black gram (urad) dal - 2 tsp
Peanuts - 2 tbsp
a few curry leaves (kadi patta)

  1. 1.roast all the masala ingredients with 1 tsp oil and powder together.
  2. 2.wash the rice, drain and mix with 1/2 the powder and salt to taste.
  3. 3.heat 2 tbsp ghee, fry cloves for 1/2 minute, and add to rice. add 3 cups water and cook till done. allow to cool.
  4. 4.soak tamarind in 1/2 cup water and extract the juice. ( or use 1 tbsp of ready made tamarind paste)
  5. 5.wash and slit brinjals from top towards stem, but do not to separate into segments.
  6. 6.mix remaining masala powder with salt and stuff the brinjals.
  7. 7.heat oil or ghee and season with mustard, black gram dal, peanuts and curry leaves. 8. 8. add brinjals and fry for a few minutes. 8.add tamarind juice , cover and cook on a low flame till they soft but not mushy.
  8. 9.add the cooked rice, keep covered on a low flame for 5 minutes.
  9. 10.add grated coconut, mix and serve hot.
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This recipe was contributed by mdsk on 28 Aug 2004

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