Vangi Bhat

Experience the irresistible flavors of South India with this authentic Vangi Bhat recipe, a one-pot rice dish that's brimming with bold spices and tender eggplant (brinjal). Perfectly cooked basmati rice is infused with the aromatic goodness of vangi bhat masala, turmeric, and asafoetida, creating a dish that's both comforting and flavor-packed. The sautéed curry leaves, golden cashews, and spluttered mustard seeds add layers of texture and aroma, making each bite a delight. Garnished with fresh cilantro, this dish is ideal for a wholesome lunch or dinner, and pairs beautifully with a side of creamy yogurt or a crunchy papad. Ready in under 45 minutes, this vegetarian recipe is a simple yet flavorful way to spice up your weeknight meals.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 6 pieces Small eggplants (brinjals)
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 10 leaves Curry leaves
• 0.25 teaspoon Asafoetida (hing)
• 0.5 teaspoon Turmeric powder
• 3 tablespoons Vangi Bhat masala powder
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (coriander leaves), chopped
• 10 pieces Cashews

Directions

Step 1

Rinse the basmati rice in cold water until the water runs clear. Soak it in water for about 15 minutes, then drain.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the soaked rice, reduce the heat to low, cover, and cook for about 12-15 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.

Step 3

Wash and quarter the eggplants. If the eggplants are large, cut them into smaller even-sized pieces.

Step 4

In a large pan, heat oil over medium heat. Add mustard seeds and let them splutter.

Step 5

Add curry leaves, asafoetida, and cashews. Sauté until the cashews turn golden brown.

Step 6

Stir in the eggplant pieces and fry them until they are slightly softened, about 5-7 minutes.

Step 7

Add turmeric powder, vangi bhat masala powder, and salt. Mix well to coat the eggplants with the masala.

Step 8

Continue cooking until the eggplants are fully cooked and the spices are fragrant, about 5 more minutes.

Step 9

Add the cooked rice to the pan and gently mix to combine without breaking the rice grains.

Step 10

Garnish with chopped cilantro before serving. Serve hot with yogurt or a side dish of your choice.

Nutrition Facts

Serving size	(1256.0g)

Amount per serving	% Daily Value*
Calories	791.1

Total Fat 40.4g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 2404.2mg	0%
Total Carbohydrate 98.9g	0%
Dietary Fiber 22.1g	0%
Total Sugars 20.3g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 189.0mg	0%
Iron 8.9mg	0%
Potassium 1530.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 8.5%

Carbs: 47.7%