Vangi Bhat
Vangi Bhat, a vibrant and aromatic South Indian rice dish, is a perfect harmony of tender eggplants, fragrant basmati rice, and an exclusive blend of spices. This one-pot vegetarian delight boasts the bold flavors of Vangi Bhat masala, complemented by the crunch of golden cashews and the freshness of curry leaves. The infused turmeric and asafoetida add depth while a garnish of fresh cilantro provides a burst of color and zest. Perfect as a comforting meal or a side dish, this recipe is both quick and easy, making it ideal for busy weeknights. Serve it hot with a dollop of yogurt or your favorite chutney to experience the authentic taste of South Indian cuisine at home.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 6 pieces Small eggplants (brinjals)
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 3 tablespoons Vangi Bhat masala powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
- 10 pieces Cashews
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak it in water for about 15 minutes, then drain.
In a medium saucepan, bring 2 cups of water to a boil. Add the soaked rice, reduce the heat to low, cover, and cook for about 12-15 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.
Wash and quarter the eggplants. If the eggplants are large, cut them into smaller even-sized pieces.
In a large pan, heat oil over medium heat. Add mustard seeds and let them splutter.
Add curry leaves, asafoetida, and cashews. Sauté until the cashews turn golden brown.
Stir in the eggplant pieces and fry them until they are slightly softened, about 5-7 minutes.
Add turmeric powder, vangi bhat masala powder, and salt. Mix well to coat the eggplants with the masala.
Continue cooking until the eggplants are fully cooked and the spices are fragrant, about 5 more minutes.
Add the cooked rice to the pan and gently mix to combine without breaking the rice grains.
Garnish with chopped cilantro before serving. Serve hot with yogurt or a side dish of your choice.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.4 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 506 mg | 11% | |
*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.
