Vangi means Eggplant/Brinjal. Bhat is rice.
So here is a spicy rice preparation made using eggplants. There is a distinct difference in Vangi Bhat made in Karnataka and Maharashtra. In Karnataka they use tomatoes hence the color is red. In Maharashtra they use Goda Masala.
Although I have used Goda Masala, I cannot say it's an authentic preparation.
But yes , it's very tasty, if I may say so myself.
Lots of recipes use raw rice to make this but I always prefer to use cooked and cold rice. This way the rice doesn't break while mixing.
Also it's a great way to use up left over rice.
Add more green chili to the paste if you want to crank up the heat.
Ingredients
Baby Brinjal 5
Cooked Rice 3 cups
Oil 3 tbsp
Shah Jeera 1/2 tsp.
Shah Jeera 1/2 tsp.
Bay leaf 1
Goda Masala 3 tbsp
Salt to taste
Shah Jeera 1/2 tsp.sp or more
Green paste
Coriander 1/2 cup
Fresh Coconut 1/2 cup + more for garnish
Ginger 2 tsp grated
Garlic 4 fat cloves
Green chili 1 add
Method
Cut brinjals into four or six slices depending on their size.
Soak them in salt and turmeric water.
Make a fine paste of all the ingredients mentioned under green paste,using little water.
Heat a tbsp oil in a pan.
Add Brinjal slices.
Cook them in medium high heat so that they char a bit.
Cook them till they are done but not mushy.
They should hold their shape.
Remove them on a plate.
In the same pan heat remaining oil.
Add Shah Jeera , Cumin seeds and bay leaf.
Once the seeds crackle add the green paste.
Cook on low medium heat, till the raw smell of garlic goes.
Splash some water so that it doesn't stick to the pan.
Now add Goda Masala , salt and lemon juice.
Mix well.
Tip in rice.
Mix gently.
Add the Brinjal pieces.
Mix with a light hand.
Taste and add more Goda Masala , lemon juice and salt , if needed.
Cook on low heat, so that rice and brinjal absorb all the flavours.
Garnish with grated coconut.
Serve hot with raita of your choice.