Maharashtrian · serves 2

Vangi Bhaat

Brinjal rice with a roasted spice paste. One pot, and it packs well for tomorrow.

35 min Some work Vegetarian

Ingredients

  • 1.5 cups rice
  • 4 small brinjals, quartered lengthways
  • 1/4 cup peanuts
  • 1/4 cup grated coconut
  • 2 tbsp goda masala
  • 1 onion
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 1 tsp jaggery
  • 4 tbsp oil

Method

  1. Sit the cut brinjals in salted water so they don't blacken while you work.
  2. Dry roast the coconut and peanuts till golden, then grind coarsely with the goda masala.
  3. Mustard seeds, curry leaves in oil, then onion till soft.
  4. Drained brinjal, fried 5 minutes till the edges brown.
  5. Rice, the ground masala, jaggery, salt and 3 cups water. 2 whistles.
  6. Rest 10 minutes. Fold gently — the brinjal breaks easily. Curd on the side.

Questions people ask about Vangi Bhaat

How long does Vangi Bhaat take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Vangi Bhaat?

Sit the cut brinjals in salted water so they don't blacken while you work.

What can I use instead of rice in Vangi Bhaat?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Vangi Bhaat ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Vangi Bhaat vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need a pressure cooker for Vangi Bhaat?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Vangi Bhaat?

Curd on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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