One Pot Meal : A Spicy Brinjal Rice dish : Vangi Bhaat

Posted by in One Pot Meal, Vegan, Vegetables

Aubergine or eggplant is known as baingan in Hindi. Apparently a king, bored with the vegetable called it be-gun or without any properties of its own. I disagree, I find it a very versatile vegetable. My kitchen garden has gifted me with a huge crop of the eggplant. It is a very popular dish and there are many variations. This is the recipe my mother used and it turns out very tasty.

First of all one has to make the vangi bhaat masala

Vangi Bhaat masala
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372 calories
24 g
0 g
31 g
2 g
16 g
65 g
278 g
21 g
0 g
14 g
Nutrition Facts
Serving Size
65g
Amount Per Serving
Calories 372
Calories from Fat 269
% Daily Value *
Total Fat 31g
48%
Saturated Fat 16g
78%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 278mg
12%
Total Carbohydrates 24g
8%
Dietary Fiber 3g
12%
Sugars 21g
Protein 2g
Vitamin A
7%
Vitamin C
1%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup fresh/frozen grated coconut
  2. 1/2 tsp peppercorns
  3. 1/2 tsp sesame seeds
  4. 3-4 cloves
  5. 1 small piece of cinnamom stick
  6. 2 cardamom pods
  7. salt to taste
  8. 2-3 dried red chillies
  9. 1 tbsp oil
Instructions
  1. Roast the spices together until the coconut is brown.
  2. Let it cool.
  3. Grind the mixture into a paste
Notes
  1. I forgot to take a photo of this step
beta
calories
372
fat
31g
protein
2g
carbs
24g
more
Desi Paleo http://cooking.ritulalit.com/

Of course you can buy this paste from any good store but I like making it at home.

Now you can either use left over rice or boil one cup of rice. I like using long grained basmati rice for this dish.

Vangi bhaat
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2469 calories
429 g
0 g
74 g
83 g
10 g
4807 g
877 g
115 g
0 g
57 g
Nutrition Facts
Serving Size
4807g
Amount Per Serving
Calories 2469
Calories from Fat 622
% Daily Value *
Total Fat 74g
113%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 22g
Monounsaturated Fat 35g
Cholesterol 0mg
0%
Sodium 877mg
37%
Total Carbohydrates 429g
143%
Dietary Fiber 166g
664%
Sugars 115g
Protein 83g
Vitamin A
24%
Vitamin C
177%
Calcium
54%
Iron
97%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup long-grained rice such as Basmati
  2. 8 small eggplants
  3. For tempering
  4. 1/2 tsp mustard seeds
  5. 1/2 tsp cumin seeds
  6. 1 tbsp oil
  7. 1 medium onion, finely sliced
  8. 10 curry leaves
  9. 1/2 tsp turmeric powder
  10. 1 teaspoon ginger garlic paste
  11. salt to taste
  12. To add at the last
  13. 1 tablespoon tamarind paste.
  14. Half cup peanuts lightly fried for garnish.
Instructions
  1. Wash the eggplants, cut into cubes.
  2. Set the rice to boil. Once the rice is done, spread on a plate to separate the grains and fluff them a bit.
  3. In a wok, add some oil.
  4. When the oil is heated add the tempering.
  5. Once that is done, lightly fry the onions and add the ginger garlic paste.
  6. After the raw smell of ginger garlic goes, add the brinjal and fry till translucent.
  7. Now add the rice, salt and the vangi bhaat paste.
  8. |Stir on high heat until it is all well mixed
  9. Add tamarind paste, stir and cover for a minute on low flame.
  10. Add peanuts and mix it all together.
Notes
  1. If allergic to peanuts omit them.
  2. Normally one adds coriander leaves but I did not have any today.
beta
calories
2469
fat
74g
protein
83g
carbs
429g
more
Desi Paleo http://cooking.ritulalit.com/
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