How to make VAANGI BHAAT- SK Khazana -
Flavourful pulao made with brinjals and some masalas – a Maharashtrian speciality
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : 6-8 small brinjals vertically quartered , 1½ cups basmati rice, soaked and drained
Cuisine : Maharashtrian
Course : Rice
You can also find more Rice recipes like Herbed Rice With Mushrooms Rice In Lotus Leaf Angoori Pulao Tawa Pulao - SK Khazana
VAANGI BHAAT- SK Khazana Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 1
Level Of Cooking : Easy
Taste : Spicy
Ingredients for VAANGI BHAAT- SK Khazana Recipe
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
Step 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.
Step 2
Add onions, mix and sauté till translucent. Add chilli powder, turmeric powder and goda masala, mix well and cook for 3-4 minutes.
Step 3
Add yogurt, mix and cook till the oil separates. Add coconut and brinjal and mix well.
Step 4
Add rice, 3 cups water, salt and coriander leaves. Mix well, cover and cook till rice is done.
Step 5
Garnish with coconut and coriander leaves and serve hot.
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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.
