vangi bhaat recipe with step by step pics – spiced and tasty baingan rice made with freshly ground spices.
vangi bhaat is prepared in the same way as a masale bhaat or tondli (ivy gourd) bhaat. goda masala is added in these rice recipes and this spice blend gives the vangi bhath its unique flavor, taste and aroma.
in this recipe, i have roasted and ground the spices to prepare the goda masala, so there is no need of having a ready goda masala. if you do have goda masala powder, then skip grounding the spices.
vangi bhaat is a relatively easy recipe to prepare. one pot meal which is healthy as well does not take much time, if you have ready goda masala. i have cooked the rice in a kadai, but you can also cook in pressure cooker.
this maharashtrian vangi bhath is different from the karnataka version. the karnataka version of vangi bhath has vangi bath masala which is a different spice blend than the goda masala. i have added onions in this maharashtrian vangi bath recipe. you can easily skip them if you don’t have onions and add a pinch of asafoetida (hing) in the tempering instead.
serve this maharashtrian recipe of vangi bhaat plain or with side bowl of yogurt or raita.
if you are looking for more maharashtrian recipes then do check:
maharashtrian vangi bhaat
ingredients (1 cup = 250 ml)
for the goda masala
- 1 small tejpatta (indian bay leaf)
- 1 small piece of dagad phool (stone flower or patthar phool)
- 2 teaspoon coriander seeds (sabut dhania)
- 1 dry red chili, kashmiri or byadagi or bedgi chili
- 1.5 tablespoon unsweetened desiccated coconut
- 1 teaspoon cumin seeds (jeera)
- 3 cloves (lavang)
- 1 inch cinnamon (dalchini)
- ½ teaspoon caraway seeds (shah jeera)
- 1.5 tablespoon white sesame seeds (safed til)
- 4 black peppercorns (sabut kali mirch)
- 1 pinch asafoetida (hing)
remaining ingredients for vangi bhaat
- 1.5 cups basmati rice or ambe mohur rice
- 4 to 5 medium baingan (vangi or brinjals or eggplant) OR 8 to 10 small baingan OR about 200 grams
- 1 green chili, chopped (hari mirch)
- 1 medium onion, finely chopped
- 2 tablespoon curd (yogurt or dahi) OR 1 medium tomato, chopped
- 6 to 7 curry leaves (kadi patta) OR 1 tejpatta (indian bay leaf)
- 15 to 18 cashews (kaju) OR peanuts (moongphali)
- ¾ teaspoon mustard seeds (rai or sarson)
- ¾ teaspoon cumin seeds (jeera)
- ¼ teaspoon turmeric powder (haldi)
- ½ tablespoon chopped coriander leaves (dhania patta)
- 1 tablespoon grated coconut
- 3 cups water for cooking the rice, add more if required
- 2 tablespoon peanut oil or any vegetable oil
- salt as required
how to make maharashtrian vangi bhaat
making goda masala for vangi bhaat
- on a low flame in a small frying pan, dry roast the whole spices mentioned under the list "for the goda masala", except sesame seeds and desiccate coconut. roast the spices till they become aromatic.
- then add the desiccated coconut and sesame seeds and continue to dry roast till the coconut becomes golden. keep stirring regularly so that the coconut does not get burnt. let this spices cool.
- once the roasted spices + coconut mixture gets cooled, grind them fine in a dry grinder or coffee grinder.
- keep this small batch of goda masala aside and just add about 2 to 3 tsp of it in the vangi bhaat recipe. the remaining goda masala can be kept in the fridge in a small bowl or box and added to veggie dishes or dal.
soaking rice and vangi
rinse the rice for a few times in water. then soak the rice in water for 30 minutes and then drain them. keep the soaked rice aside.
quarter or chop the vangi (brinjals or baingan or aubergines)
keep the chopped vangi in a bowl of salted water for 15 minutes. this soaking does not discolor them and gets rid of the bitterness if any.
making vangi bhaat
- heat oil in a large thick bottomed pan and splutter the mustard seeds and cumin seeds.
- then add onions and saute till the onions turn translucent.
- add curry leaves and green chilies. stir.
then add the drained brinjals (vangi) along with turmeric powder.
- stir and saute 3 to 4 minutes.
- then add the soaked rice, 2 to 3 tsp of the freshly ground goda masala and yogurt.
- stir and pour water. season with salt. again stir very well.
- cover with a lid and cook the rice on a low flame till the grains are tender and cooked.
- in case the rice has not cooked and the water has dried, add some water and stir gently and continue to cook the rice.
- meanwhile, roast cashews in a pan till they get some brown spots on them. instead of cashews, you can also add peanuts and roast them in the same way.
once the rice is cooked, fluff the vangi bhaat gently.
- add grated coconut, chopped coriander leaves and the roasted cashews. mix gently.
serve vangi bhaat plain or with a raita hot or warm.
you can also garnish vangi bhat with coriander leaves and grated coconut while serving.
- for cooking in a pressure cooker - add about 2.5 to 2.75 cups water and pressure cook for 2 to 3 whistles.
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preparation to make vangi bhaat recipe
1. on a low flame in a small frying pan, dry roast the whole spices till they are aromatic.
2. bring the roasted spices to the side of the pan and add the desiccated coconut and sesame seeds.
3. stir & continue to dry roast till the coconut becomes golden. keep stirring regularly so that the coconut does not get burnt. let this spice and coconut mixture cool.
3. soak the rice in water for 30 minutes and then drain them. keep aside. you can add basmati rice or ambe mohur rice (mango blossom rice) and even sona masuri.
4. quarter or chop the vangi (brinjals or aubergines or baingan). keep the chopped vangi in a bowl of salted water for 15 minutes. this does not discolor them and gets rid of the bitterness if any.
5. once the roasted spices + coconut mixture gets cooled, grind them fine in a dry grinder or coffee grinder. only 2 to 3 tsp of the goda masala (as per your taste) needs to be added to the rice. the remaining goda masala can be refrigerated and added to vegetable dishes or lentils.
how to make vangi bhaat or vangi bhath
6. heat oil in a large thick bottomed pan. first splutter the mustard seeds and cumin seeds.
7. then add onions and saute till the onions turn translucent.
8. add curry leaves and green chilies. stir.
9. then add the drained brinjals (vangi) along with turmeric powder. stir and saute for 3 to 4 minutes.
10. stir and then add the soaked rice, 2 to 3 tsp of the freshly ground goda masala and yogurt.
11. stir and pour water. season with salt.
12. stir very well.
13. cover with a lid and cook the rice on a low flame till the grains are tender and cooked.
14. meanwhile, roast cashews in a pan till they get some brown spots on them. you can also add peanuts instead of cashews. just roast them in the same way.
15. once the rice is cooked, fluff vangi bhaat gently.
16. add grated coconut, chopped coriander leaves and the roasted cashews. mix the vangi bhaat gently.
17. serve vangi bhath plain or with curd or with a raita hot or warm. you can also top with a bit of ghee while serving vangi bhaat.