VAANGI BHAAT- SK Khazana Flavourful pulao made with brinjals and some masalas – a Maharashtrian speciality This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 13 Aug 2018 in Recipes Course New Update Advertisment Main Ingredients 6-8 small brinjals vertically quartered , 1½ cups basmati rice, soaked and drained Cuisine Maharashtrian Course Rice Prep Time 26-30 minutes Cook time 31-40 minutes Serve 1 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for VAANGI BHAAT- SK Khazana 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 whole 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 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. Add onions, mix and sauté till translucent. Add chilli powder, turmeric powder and goda masala, mix well and cook for 3-4 minutes. Add yogurt, mix and cook till the oil separates. Add coconut and brinjal and mix well. Add rice, 3 cups water, salt and coriander leaves. Mix well, cover and cook till rice is done. Garnish with coconut and coriander leaves and serve hot. Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article