• Overview
  • Ingredients
  • Directions
  • Reviews

Vangi Bhaat Recipe is prepared in the similar manner as that of masala bhaat, Vangi Bhaat is one pot meal which is healthy and does not take much time to cook.

Ingredient

  • Cooked Rice: 2 Cups
  • Brinjal: 1/4 Cup
  • Salt: 1/4 teaspoon
  • Oil: 2Tbsp
  • Turmeric: ¼ tsp
  • Cashews:10
  • Onion: 1

Ingredients for Vangi Bhaat Powder:

  • Channa dal:2tsp
  • Urid dal: 2tsp
  • Red Chillies:2
  • Oil: 2tsp
  • Turmeric:1/4 tsp
  • Coriander Seeds:1tsp
  • Grated Coconut:2tsp
  • Hing:1/4 tsp
  • Sesame Seeds:1/4 tsp

Ingredients for Seasoning:

  • Oil: 2tsp
  • Cumin Seed: 1tsp

Direction

  • Cook the basmati rice fluffy and nicely and keep it ready 
  • Chop the onion vertically and keep it aside 
  • Wash and chop the brinjals into small cubes and keep it aside 
  • Keep a pan in a flame, add brinjals, turmeric and oil and toss well and keep in medium flame and allow it to cook completely and get roasted. Take the roasted and cooked brinjals separately 
  • Heat another pan, add oil and when the oil is hot, add dals and fry till the dals turn golden brown color. Take it in a mixer. Add sesame seeds, coconut, hing and turmeric and fry till the coconut turns slight golden color 
  • Grind all the fried ingredients in a mixer to a fine powder 
  • Heat oil in a pan, add cashews and fry it till they turn golden brown color. Take this aside 
  • Now add cumin seeds to the hot oil and allow them to sputter 
  • Add chopped onions and add a pinch of salt and mix well and allow the onions to turn transparent and slightly brown 
  • Now add the chopped and cooked brinjal pieces and mix well along with necessary salt. Keep in flame for 2 minutes 
  • Add the vangibath powder and mix well and keep in flame for another 5 minutes 
  • Add the cooked rice to the brinjal fry 
  • Mix the cooked rice nicely and add the cashew nuts and mix well 
  • The scrumptious and mild spicy Vaangi Bath is ready to serve with any raitha. Vaangi bath goes very well with cucumber raitha or onion Raitha
  • Cooked Rice: 2 Cups
  • Brinjal: 1/4 Cup
  • Salt: 1/4 teaspoon
  • Oil: 2Tbsp
  • Turmeric: ¼ tsp
  • Cashews:10
  • Onion: 1

Ingredients for Vangi Bhaat Powder:

  • Channa dal:2tsp
  • Urid dal: 2tsp
  • Red Chillies:2
  • Oil: 2tsp
  • Turmeric:1/4 tsp
  • Coriander Seeds:1tsp
  • Grated Coconut:2tsp
  • Hing:1/4 tsp
  • Sesame Seeds:1/4 tsp

Ingredients for Seasoning:

  • Oil: 2tsp
  • Cumin Seed: 1tsp

  • Cook the basmati rice fluffy and nicely and keep it ready 
  • Chop the onion vertically and keep it aside 
  • Wash and chop the brinjals into small cubes and keep it aside 
  • Keep a pan in a flame, add brinjals, turmeric and oil and toss well and keep in medium flame and allow it to cook completely and get roasted. Take the roasted and cooked brinjals separately 
  • Heat another pan, add oil and when the oil is hot, add dals and fry till the dals turn golden brown color. Take it in a mixer. Add sesame seeds, coconut, hing and turmeric and fry till the coconut turns slight golden color 
  • Grind all the fried ingredients in a mixer to a fine powder 
  • Heat oil in a pan, add cashews and fry it till they turn golden brown color. Take this aside 
  • Now add cumin seeds to the hot oil and allow them to sputter 
  • Add chopped onions and add a pinch of salt and mix well and allow the onions to turn transparent and slightly brown 
  • Now add the chopped and cooked brinjal pieces and mix well along with necessary salt. Keep in flame for 2 minutes 
  • Add the vangibath powder and mix well and keep in flame for another 5 minutes 
  • Add the cooked rice to the brinjal fry 
  • Mix the cooked rice nicely and add the cashew nuts and mix well 
  • The scrumptious and mild spicy Vaangi Bath is ready to serve with any raitha. Vaangi bath goes very well with cucumber raitha or onion Raitha

Not reviewed yet

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