Maharashtrian Vangi Bhaat

Introduce

Chef :

Bethica Das

Maharashtrian Vangi Bhaat

#Navratrisatvikfood - This is a very popular rice dish from Maharashtra, where rice is cooked with eggplants and the typical Maharashtrian spice mix called Goda Masala. It is mildly tempered with cumin, mustard, asafoetida, curry leaves and peppercorns.

Ingredient

1 cup

Basmati rice, soaked for an hour

4-5

long eggplants, chopped to 1" pieces

2-3 tbsp

oil

1 tbsp

cumin seeds

1/2 tsp

mustard seeds

1 tsp

asafoetida

Sprig curry leaves

8-10

peppercorns

to taste

salt

1/2 tsp

turmeric powder

3 tbsp

goda masala (see below for the recipe)

12-15

fried cashewnuts

2 tbsp

coriander seeds

bay leaf

1 inch

cinnamon

green cardamoms

4-5

cloves

dry red chilies

3 tbsp

fresh grated coconut

1 tbsp

sesame seeds

Cooking instructions

* Step 1

Heat oil in a pan and temper with the cumin seeds and mustard seeds. After it stops spluttering, add the asafoetida, peppercorns and the curry leaves.

* Step 2

Now add the chopped eggplants, turmeric powder and salt and saute till light brown. Add the rice, half of the cashew nuts, goda masala and 1 1/2 cups water.

* Step 3

Pressure cook for 2 whistles. Remove when cool and serve, garnished with cashew nuts and coriander leaves.

* Step 4

Goda Masala - Dry roast the coconut first till golden brown. Keep aside. Then roast all the other ingredients for a minute on low flame. When cool, grind them into a powder and store in an air tight container.

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