Nut-Free Vangi Bhat
Nut-Free Vangi Bhat is a delightful twist on the classic South Indian spiced rice dish, crafted with bold flavors and comforting textures while catering to nut-free diets. This aromatic recipe features perfectly cooked basmati rice combined with tender bite-sized pieces of eggplant, infused with a robust blend of spices including turmeric, Vangi Bhat masala, and tangy tamarind paste. The dish is seasoned with mustard seeds, curry leaves, and a hint of asafoetida, creating an irresistible harmony of savory and tangy notes. Quick to prepare in under 45 minutes, it serves as a delicious and satisfying meal for four, ideal for weeknight dinners or special occasions. Garnished with fresh coriander leaves, Nut-Free Vangi Bhat pairs beautifully with creamy yogurt or a cooling raita, making it a wholesome, vegetarian-friendly favorite.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 4 pieces Small eggplants (brinjal)
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 0.25 teaspoons Asafoetida (hing)
- 0.5 teaspoons Turmeric powder
- 2 teaspoons Vangi Bhat masala powder
- 1 teaspoons Salt
- 1 teaspoon Tamarind paste
- 2 tablespoons Fresh coriander leaves
Instructions
Rinse the basmati rice under cold water until the water runs clear. Cook the rice with 2 cups of water until tender. Set aside and let it cool slightly.
Rinse and slice the eggplants into small bite-sized pieces. Soak them in water to prevent discoloration.
In a large frying pan or deep skillet, heat the vegetable oil over medium heat.
Add the mustard seeds and let them splutter. Then add the curry leaves and asafoetida, stirring for 30 seconds.
Add the sliced eggplants to the pan and stir well to coat them in the spices.
Sprinkle the turmeric powder and salt over the eggplants. Cook for 8-10 minutes, stirring occasionally, until they start to soften.
Mix in the Vangi Bhat masala powder and tamarind paste, ensuring the eggplants are fully coated with the spices. Cook for another 3-5 minutes.
Add the cooked rice to the pan and gently mix it with the spiced eggplant mixture until the rice is evenly coated.
Remove from heat and garnish with freshly chopped coriander leaves. Serve warm with a side of yogurt or a raita of your choice.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 16.2 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
