A Great Combo Comfort Meal ...... Spicy Vangi Bhaat (Spicy Green Brinjal Masala Rice) With Kokum Kadhi And Vaingana Podi (Green Brinjal Tava Fries) ....
Spicy Vangi Bhaat is a very common dish prepared almost in every home in the southern parts on India. There are many ways of preparing this awesome spicy dish that goes very well with kokum kadhi or curds / Raita. I myself prepare Vangi bhaat at least in 4-5 varities. This one just one of them with some variations which I have prepared directly in a pressure cooker pan. Soon I will post my other methods too.
Vangi is a Hindi / Marathi word for the vegetable brinjal in English. Brinjals that are available in green and purple colour are in small, medium and large sizes. You can use any one for this dish. I have used the green variety, that is available in and around Mangalore called Matti Gula. Small sized purple variety brinjals also taste good when just given slit and added in whole. Do be careful about the purchase of brinjal as many a time they have worms hidden in them which are not visible at all. So slicing them into two solves the problem of worms. Once you cut the brinjal, put the pieces in water to avoid them turning blackish. Soaking in water arrests the change in colour.
Cut 1 large sized green brinjal into 1” cube pieces and put them in water.
Soak 2 cups of Basmati / Jeera rice in plenty of water for 30 minutes. Wash well and drain off the water. Put it in a colander for at least 10-15 minutes for the excess water to drain off. Keep this ready aside.
Peel off the skin and slice 2 large or 3 medium size lengthwise. Keep this aside.
Peel off the skin of 6-8 garlic cloves and chop them also to fine pieces.
Chop 1" piece of ginger and keep it aside.
Put half of the sliced onions in a mixer grinder along with small 1” piece of finely chopped ginger, 6-8 peeled and finely chopped garlic, 1 tblsp of chilly powder, ¼ tsp of haldi powder, 1 tblsp coriander powder, 1 tsp of jeera powder, 1 tsp of fennel powder, 1 tblsp of garam masala powder and grind to a smooth paste. Keep this ready aside.
In a pressure cooker pan add ½ cup of ghee and let it melt on high heat, when hot add in 8-10 curry leaves, 2 bay leaves, 2-3 cloves and ½ cup of broken cashew nuts, stir till the cashews are browned, now add in the remaining half of the sliced onion and fry till they turn light brown in colour.
Now add in the ground masala and mix well. Fry for 2-3 minutes on medium flame. Do not burn the masala, if necessary sprinkle some water and mix well.
Now add in the drained rice, salt to taste, and 3 cups of water and mix well. Lastly add in the cubed brinjal pieces on top and cover the pressure cooker pan with the lid and cook on medium heat till you get 2-3 whistles. Remove from fire and let the pressure drop on it own.
Once the pressure cooker lid is able to be opened, remove the lid and allow the steam to pass off. Stay away from the cooker lest the steam reaches your face. Be careful. Allow the cooked vaangi bhaat to cool for 5-10 minutes undisturbed. That is do not mix or put spatula into the cooker.
The bhaat should be allowed to cool off a bit before you mix it lightly with a fork to separate the grains. Add in ½ cup of finely chopped coriander leaves and mix lightly with a large fort. Serve hot with raita / salad or kokum kadhi.
** For the Vaingana Podi Recipe, Please follow the link given below ….
** For Kokum / Sol Kadhi-2 Recipe, Please follow the link given below …..
** For the Kokum Kadhi / Sol Kadhi Recipe, Please refer to the link given below …..
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