How to make Vaangi Bhath - Baby brinjal rice- a delicious recipe.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Baby Brinjals (बेबी बैंगन)

Cuisine : Karnataka

Course : Rice

Vaangi Bhath

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Vaangi Bhath checkout Nasi Kuning, Poha Prawn Biryani, Nasi Goreng, Wholesome Khichadi . You can also find more Rice recipes like Sprout Khichdi, Kolambi Bhaat, Gatte Ka Pulao, Til Bhaat.

Vaangi Bhath Recipe Card

Vaangi Bhath
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vaangi Bhath Recipe

  • Rice 2 cups

  • Baby Brinjals 10 tablespoons

  • Tamarind 1 lemon si long

  • Onions 2

  • Baby brinjals 10-12

  • Green chillies 4

  • Split Bengal gram (chana dal) 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Whole dry red chillies 6

  • Curry leaves 1 sprigs

  • Turmeric powder 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • For masala

  • Black peppercorns 1 tablespoon

  • Whole dry red chillies 4

  • Fennel seeds (saunf) 1/2 teaspoon

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Cloves 2

  • Green cardamoms 2

Method

Step 1

Wash and boil rice in plenty of water till ¾th done. Drain well, mix 4 tablespoons of oil and cool.

Step 2

Soak the tamarind in warm water and extract the pulp and keep aside.

Step 3

Heat 2 tablespoons of oil and lightly fry the masala ingredients. Cool and grind to a coarse powder.

Step 4

Peel and slice onions, wash and cut brinjals into four or six pieces. Wash and slit the green chillies.

Step 5

Soak chana dal for about 10 minutes, drain and keep aside. Heat the remaining oil and temper with mustard seeds, red chillies, curry leaves and the chana dal.

Step 6

Fry till well roasted and light brown in color. Add the onion and sauté till it turns pink.

Step 7

Add the green chillies and stir. Add the brinjals and stir-fry on high heat till it is half done.

Step 8

Sprinkle turmeric powder, asafoetida and salt and add the tamarind pulp.

Step 9

Add the masala powder and cook till the brinjal is completely cooked. Mix the rice into this thoroughly and toss over high heat.

Step 10

Reduce heat, sprinkle little water, cover and cook till the rice is soft and completely cooked.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.