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    Home » Rice Variety » Vangi Bhat-Aromatic Rice Pilaf With Brinjal/Eggplant

    Vangi Bhat-Aromatic Rice Pilaf With Brinjal/Eggplant

    Published: Nov 10, 2017 · Modified: Mar 17, 2018 by Bhawana ·

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    One more memory from US stay.... In India yet to make again, but was great in taste. Planning for lunch this weekend.
    I never had
    a chance to eat vangi bhat while we were in bangalore. But always having a keen desire of
    making it. After checking many blogs I found different ways of cooking. I was
    very confused about it because I never thought of brinjal mix with rice. So
    finally tried the way similer to lemon rice just added tamarind paste as an
    extra ingredient. When finished cooking I was so happy the way it came out J. Me and my husband loved it so much
    that next day my husband told me to make it for lunch too. Really a must try
    recipe for all J
     
     
    Ingredients Sufficient For Two
    1.5 Cup
    Sona Masoori rice (any kind of rice will work)
    1 Medium
    sized onion chopped finely
    1 dried bay
    leaf
    1"
    cinnamon
    4-5 Dry red
    chili
    1 Tsp
    ginger-garlic paste
    3-4 Green
    chilies slit or finely chopped (optional)
    2 Fistful
    peanuts
    3 teaspoon chana
    dal/bengal gram
    1 teaspoon cumin
    seeds
    1 Tsp
    mustard seeds
    ¼ Tsp
    turmeric powder
    ¾ teaspoon red
    chili powder
    1.5 Tsp
    tamarind paste
    1 Sprig of
    curry leaves
    Chopped
    green coriander for garnishing
    4 Cup
    brinjal cur into big pieces
    ¼ Tsp
    garam masala
    Salt as per
    taste
    Method: Soak the rice for half an hour. Cook them and let it cool to the room temperature.
    Soak the chana dal/bangal gram too before one hour.
    Heat the
    oil in a pan. Add dry red chili, bay leaf and cinnamon. Add
    cumin and
    mustard seeds to this. Once they start spluttering add
    onions,
    soaked chana dal and peanut and fry it till onion's color
    changes to
    brown. This takes usually 2-3 min on medium heat.
    To this add ginger-garlic paste & curry leaves and cook that
    for a min.
    Now add turmeric powder, red chili powder, garam masala and salt as
    per taste. Mix well and put the cut brinjal/eggplant. Cook this until brinjal/eggplant become
    tender. It takes around 10-12 min. Add tamarind paste to it and mix well. Cook
    the brinjal/eggplant for another few min. When brinjal/eggplant are soft enough add them to the
    cooked rice and mix well. Adjust salt as per taste. garnish it with chopped
    coriander and serve hot with curd/pickle/chutney.

    If you try this recipe then we would love to hear from you. Do share a picture with us on code2cook2017@gmail.com or tag me at @code2cook using hashtag #code2cook.

    Also if you liked this recipe, Do not forget to rate us at the end of the post. You can follow me on Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

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    Hi, Bhawana Singh! Code2Cook is all about Vegetarian, Vegan, recipes which are tasty and easy to make. All recipes are given clear instructions with step by step photos.

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