Vangi Bath, Maharashtrian Rice with Baingan Video by Tarla Dalal

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Vangi Bath, Maharashtrian Rice with Baingan Video. Many people enjoy exotic international foods only when they are in the mood for it. However, traditional and homely foods are always enjoyable for all of us, as they bring back happy and comfortable memories of home! Vangi Bhath is one such traditional Maharashtrian dish with an appetizing aroma and rich taste. Made of brinjals and rice, flavoured with a gamut of spices and a rich paste of coconut, onions, spices and seeds, this makes a perfect one-dish meal when served with a cup of curds or a raita.

Recipe Description for Vangi Bath, Maharashtrian Style Baingan Rice

Preparation Time: 15 mins
Cooking Time: 14 mins
Makes 3 servings
Show me for servings

Ingredients

For The Paste
1 tbsp oil
1/2 cup finely chopped onions
1/4 cup grated dry coconut (kopra)
1/2 tbsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1 tsp sesame seeds (til)
1 star anise (chakri phool)
1 small stick cinnamon (dalchini)
3 curry leaves (kadi patta)

Other Ingredients For Vangi Bath
1 tbsp oil
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 cardamom (elaichi)
1 black peppercorns (kalimirch)
1 cup sliced brinjals (baingan / eggplant)
1 1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 tsp garlic (lehsun) paste
1/4 tsp ginger (adrak) paste
salt to taste
3 cups cooked long grained rice (basmati)
1 tbsp finely chopped coriander (dhania)

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

For the paste

Heat the oil in a small non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Remove and keep aside.
In the same small non-stick pan, add the coconut and sauté on a medium flame for 2 minutes. Remove and keep aside.
In the same small non-stick pan, add the coriander seeds, cumin seeds, sesame seeds, star anise and cinnamon and sauté on a medium flame for 1 minute.
Combine all the sautéed ingredients along with the curry leaves and ¼ cup of water in a mixer and blend till smooth. Keep aside.

How to proceed to make vangi bath

To make {span class="bold1"}vangi bath{/span}, heat the oil in a deep non-stick pan, add the cloves, bayleaf, cardamom and peppercorn and sauté on a medium flame for 30 seconds.
Add the brinjal and sauté on a medium flame for 4 minutes.
Add the prepared paste and 2 tbsp water, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the chilli powder, turmeric powder, garlic paste, ginger paste, 5 tbsp of water and salt, mix well and cook on a medium flame for 1 minute.
Add the rice and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve the {span class="bold1"}vangi bath{/span} hot.

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RECIPE SOURCE : Tarla Dalal's Latest Recipes