Vangi Bhat ~ a treat from Bengaluru!

Just back from a trip to Bengaluru and chanced upon the delicious Vangi Bhat (a rice preperation with aubergines, raw peanuts and some spices).  I came back home and twisted it to my likes (read conveniece) without really sacrificing any taste from the originial.  I did not make any special podi (spice powder) for the Vangi Bhat, instead used my recently ground Molagapodi as a subsitute.  Check out the recipe and do post your feedback!

Ingredients:

3 long green brinjal (also known as Aubergines, you can also use the purple ones but longer variety preferred)

1 cup rice (long grain)

1 Tbsp Tamarind pulp

handful of raw peanuts

1 star anise

2 cloves

1 inch piece of cinnamon stick

1 tsp cumin seeds

½ tsp mustard seeds

½ tsp hing powder

1 tsp turmeric powder

½ tsp chili powder (adjust to taste, I prefer milder taste)

3 Tbsp Molagapodi (see recipe)

3 tsp coriander powder

3 Tbsp sesame oil

Fresh Cilantro and grated coconut to garnish

Method:

1)  Wash, drain and steam rice and let it cool (you can use left over rice too).

2)  Cut Brinjal into cubes and let it soak in salt water.

3)  Heat a large, heavy bottom pan, add oil.

4)  When oil is hot add, mustard seeds and let them splutter,  add cumin, star anise, cinnamon and cloves.  Add hing and raw peanuts.

5)  When peanuts are lightly roasted, add brinjal, turmeric powder, chili powder and coriander powder.  Add salt at this stage and tamarind pulp.  Let this mixture cook for 3 – 4 minutes until brinjal has softened.

6)  Add steamed rice and molagapodi powder.  Adjust seasoning.  Gently toss the rice with brinjal mixture until well mixed.  Make sure you do this lightly, so that the rice does not break and turn mushy.

7)  Take it off heat, into a serving bowl, garnish with fresh coconut and cilantro. Serve with a side of Papadoms and raita.

BTW do watch this space for a lot more from Bengaluru! Happy Cooking :)