Soy-Free Vangi Bhat
Discover the irresistible flavors of Soy-Free Vangi Bhat, a traditional Maharashtrian rice dish brimming with bold spices and tender baby eggplants. This recipe is perfect for those seeking a soy-free, gluten-free option without compromising on taste. Fluffy basmati rice is infused with the aromatic blend of homemade or store-bought Vangi Bhat powder, tamarind pulp, and fragrant curry leaves, creating a dish that is equal parts tangy and spicy. Coconut oil enhances the richness, while garnishes like fresh coriander leaves and optional cashew nuts add a delightful crunch. Easy to prepare in under an hour, this wholesome one-pot meal is perfect as a standalone dish or paired with coconut chutney and raita for a satisfying, authentic Indian dining experience.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 4 small Eggplants (small Indian variety or baby eggplants)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 0.5 teaspoon Asafoetida (hing, optional for gluten-free)
- 2 Dried red chilies
- 2 tablespoons Vangi Bhat powder (store-bought or homemade)
- 1 tablespoon Tamarind pulp
- 2 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Fresh coriander leaves (chopped)
- 10 Cashew nuts (optional)
Instructions
Wash the basmati rice thoroughly under running water and soak it in 2 cups of water for 20 minutes. After soaking, drain and cook the rice until tender but not mushy. Let it cool and fluff the rice with a fork.
Wash the eggplants and chop them into medium-sized pieces. Set them aside in a bowl of salted water to prevent discoloration.
Heat the coconut oil in a heavy-bottomed pan over medium heat. Add the mustard seeds and let them splutter.
Add the curry leaves, asafoetida (if using), and dried red chilies. Sauté for 30 seconds until fragrant.
Add the chopped eggplants and stir-fry for 5–7 minutes, until they soften slightly.
Stir in the turmeric powder, Vangi Bhat powder, and tamarind pulp. Mix well.
Add 1/4 cup of water along with the salt. Cover the pan and let the eggplants cook on low heat until tender and fully cooked, about 10 minutes.
Once the eggplants are cooked, gently fold in the cooked rice. Ensure the spice mixture coats the rice evenly.
Taste and adjust the salt if needed. Optionally, garnish with fresh coriander leaves and roasted cashew nuts for added flavor and crunch.
Serve warm as a main dish or alongside coconut chutney and raita for a complete meal.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 37.5 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3309 mg | 70% | |
*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.
