• 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

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Prawn Curry

    From the local shacks of Goa, comes this spicy Prawn Curry which you can relish with a plate of Basmati Rice.

    Recipe by Kohinoor

    (0)

    Korma Pulao

    Korma gravies are very popular with most people. Korma gravy can be combined with everything from vegetables to paneer to chicken. Here is an innovative recipe of a layered pulao made with korma gravy and rice that has been flavoured with whole garam masalas and saffron.

    Recipe by Kohinoor

    (0)

    Vegetable Korma

    Vegetable Korma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk. It is available all over India.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.