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VAANGI BHAAT- SK Khazana

Flavourful pulao made with brinjals and some masalas – a Maharashtrian speciality This is a Sanjeev Kapoor exclusive recipe.

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VAANGI BHAAT- SK Khazana

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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

  1. 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.
  2. Add onions, mix and sauté till translucent. Add chilli powder, turmeric powder and goda masala, mix well and cook for 3-4 minutes.
  3. Add yogurt, mix and cook till the oil separates. Add coconut and brinjal and mix well.
  4. Add rice, 3 cups water, salt and coriander leaves. Mix well, cover and cook till rice is done.
  5. Garnish with coconut and coriander leaves and serve hot.