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 http://rumanarawat.blogspot.com/2010/03/vangi-bhath-brinjal-rice.html |
Add a photoVangi Bhat is a delicious one pot meal. It is a wonderful combination of eggplant and rice combined with lovely aromatic spices. This is a typical Maharashtrian specialty but enjoyed throughout Southern India as well.
Ingredientes
- 1 Long brinjal, 1 red or green capsicum, 1 medium size potato, cut into large pieces
- 1-1/2 cup Basmati rice
- 4 tbsp Ghee
- 4 Cloves (finely chopped)
- 1 tsp Urad dal
- 1/2tbsp cinammon, 1-1/2 tbsp Coriander seeds, 1/2tbsp musturd seeds
- 5 dry red chillies
- 2 Green chillies, 1 onion, and 1 tomato (chopped)
- 6 Peppercorns
- 1/2 tsp Turmeric
- 1 tsp Oil for frying the masala
- 1/2 Cup sour buttermilk or 2 tsp lemon juice
- Salt to taste
Direcciones
- Take a broad pan and heat oil. Fry 3 dry red chillies, gearlic cloves, cinammon, coriander and peppercorns, for 5 minutes. Grind them to form a fine powder.
- Heat ghee in a pan and add mustard seeds, urad dal, 2 dry red chillies, green chillies, onion and turmeric, stir it till the seasoning is done.
- Add the brinjal, capcisum, potato pieces and little bit of salt fry for 20sec
- Add tomato, lemon juice, powdered masala, and mix them together properly.
- After that add water and check for salt, add salt if req.
- Then add rice and mix together gentely, cover the lid and cook till the rice is completely cooked in a medium flame.
- Delicious Vangi Baath is ready to serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 524g | |
| Calories 1587 | |
| Calories from Fat 528 | 33% |
| Total Fat 58.98g | 74% |
| Saturated Fat 33.37g | 133% |
| Trans Fat 0.12g | |
| Cholesterol 136mg | 45% |
| Sodium 153mg | 6% |
| Potassium 780mg | 22% |
| Total Carbs 235.88g | 63% |
| Dietary Fiber 5.5g | 18% |
| Sugars 9.63g | 6% |
| Protein 25.5g | 41% |
