• Overview
  • Ingredients
  • Directions
  • Reviews

This delicious recipe comes from the region of Maratha's - Maharashtra. It's unique flavour, taste and aroma is quite an offering for your senses. Also, the rich ingredients make it a perfect, healthy pot meal. Try it on a lazy weekend and relish it with a glass of buttermilk. Maharashtrian Vangi Bhaat

Ingredient

For Masala
  • 1 tbsp. chana dal 
  • 1 tbsp. urad dal 
  • 1 tbsp. moong dal
  • ¾ tbsp. coriander seeds
  • ½ tsp cumin seeds
  • 2 inch cinnamon 
  • 5-6 cloves 
  • 7-8 red chili
  • ¼ tsp. oil 
For Bhaat
  • 1 tbsp. peanut
  • 1 tbsp. chana dal 
  • ½ tsp. mustard seeds
  • 4-5 curry leaves
  • 1-2 green chili
  • ½ cup onion, chopped 
  • 1-2 eggplant
  • ¼ tsp. tamarind extract 
  • 2 tsp. bhaat masala
  • 1 pinch turmeric powder 
  • 1tbsp. dry coconut, shredded
  • 1 cup rice 
  • 1 tbsp. lemon juice
  • Oil 
  • Salt 

Direction

For Masala
  • Roast all the spices except chili and cloves one by one on a very low flame till they leave a nice aroma
  • Heat oil and fry the cloves
  • Take out and in the same vessel, fry the chilies a bit and powder them all 
  • Store in an air tight container
For Bhaat
  • Cook the rice(don't overcook) and keep aside 
  • Cut the eggplants into desired shapes then keep the pieces in water 
  • Heat oil and fry peanuts and take them out 
  • Add chana dal, fry and take out
  • Heat remaining oil and add mustard seeds 
  • Once the seeds start to pop, add curry leaves and fry for some time 
  • Add green chilies, onion and fry till onions turn slightly brownish 
  • Add eggplant pieces and fry for some time 
  • If required, sprinkle very little water, close the lid and cook 
  • When the eggplants are done, add tamarind, salt, vangi bhath masala, turmeric powder, dry coconut and mix well 
  • Once cooked, take it off the heat
  • Add rice, lemon juice, fried peanuts, chana dal and mix well
For Masala
  • 1 tbsp. chana dal 
  • 1 tbsp. urad dal 
  • 1 tbsp. moong dal
  • ¾ tbsp. coriander seeds
  • ½ tsp cumin seeds
  • 2 inch cinnamon 
  • 5-6 cloves 
  • 7-8 red chili
  • ¼ tsp. oil 
For Bhaat
  • 1 tbsp. peanut
  • 1 tbsp. chana dal 
  • ½ tsp. mustard seeds
  • 4-5 curry leaves
  • 1-2 green chili
  • ½ cup onion, chopped 
  • 1-2 eggplant
  • ¼ tsp. tamarind extract 
  • 2 tsp. bhaat masala
  • 1 pinch turmeric powder 
  • 1tbsp. dry coconut, shredded
  • 1 cup rice 
  • 1 tbsp. lemon juice
  • Oil 
  • Salt 
For Masala
  • Roast all the spices except chili and cloves one by one on a very low flame till they leave a nice aroma
  • Heat oil and fry the cloves
  • Take out and in the same vessel, fry the chilies a bit and powder them all 
  • Store in an air tight container
For Bhaat
  • Cook the rice(don't overcook) and keep aside 
  • Cut the eggplants into desired shapes then keep the pieces in water 
  • Heat oil and fry peanuts and take them out 
  • Add chana dal, fry and take out
  • Heat remaining oil and add mustard seeds 
  • Once the seeds start to pop, add curry leaves and fry for some time 
  • Add green chilies, onion and fry till onions turn slightly brownish 
  • Add eggplant pieces and fry for some time 
  • If required, sprinkle very little water, close the lid and cook 
  • When the eggplants are done, add tamarind, salt, vangi bhath masala, turmeric powder, dry coconut and mix well 
  • Once cooked, take it off the heat
  • Add rice, lemon juice, fried peanuts, chana dal and mix well

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