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Vangi Bhaath
Region: Indian
Dish:Non Vegetarian - Rice Items


Vangi Bhath Masala:
Cinnamon sticks 1″ piece
Cloves 5
Chana dal 1 tbsp
Coriander seeds- 1 tbsp
Urad dal 1 tbsp
Dry Red Chillies -to taste

1. Dry roast on low flame in a heavy bottomed skillet: Cinnamon Stick, Cloves and Channa Daal.
2. After a minute or 2, add in Coriander Seeds, Urad Daal and Red Chillies and roast till you get a color and aroma.
3. Keep stirring continuously and once done transfer to a plate or a bowl and allow it to cool down.
4. Once the spices have cooled down, grind to a fine powder and keep aside till ready to use.
5. Extra Masala can be stored in an airtight container for later use..

Basmati Rice 1 Cup
Water 2 Cups
Salt 1/2 tsp

Eggplant/Brinjal 1.5 lbs (3 long or 7 small round)
Oil 1 tbsp
Mustard seeds 1 tsp
Chana dal 1 tbsp
Raw Peanuts 2 tbsp
Curry leaves 1 sprig
Turmeric powder- 1/4 tsp
Green Beans 1/2 cup (1″ pc) optional
Tamarind Pulp 1/4 cup or soak a small lime sized tamarind in warm water for 15 mins and extract the juice
Vangi Bhaath Powder- 2 tsp or to taste
Dry Coconut Powder 1 tbsp
Jaggery 1/2 tsp
Salt to taste
Cilantro for garnish


1. Wash and cut the eggplants into thin long pieces. Soak them in Cold water with a pinch of salt and keep aside.
2. Heat oil in a pan.
3. Once hot, add Mustard Seeds and allow them to pop.
4. Add the Chana Daal and cook for a min.
5. Add the Raw Peanuts and allow the color of the daal and the Peanuts to change a bit.
6. Add in Turmeric Powder and Curry Leaves.
7. Add the Eggplants, Green beans(if using). Mix well so the Oil coats all the vegetables.
8. Cover with a lid and cook on low heat.
9. Cook till the Eggplants are done and keep stirring intermittently.
10. Add Jaggery, Tamarind, Salt, Jaggery, Vangi Bhaat Masala and Dry Coconut Powder.
11. Mix well and cook for 2 minutes.
12. Add in the Cooked Rice and mix it in gently and little at a time.
13. Once mixed in, cover and allow the rice to get heated all the way through.
14. Garnish with some Cilantro and serve hot.

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