Vangibhaath

Mr. Parveez has always been a big fan of the south Indian Food varieties, mainly the vegetarian food. One of the rice dishes, were Vangibhaath. Its basically eggplant cooked with spices and a few other ingredients and mixed with rice and served with peanut chutney on the side.

He had been making this dish since he started cooking in USA and back home, this dish was one of the few dishes that his elder sister would make at home. Soon after we got married, on one of his “Special Breakfast weekend”, he made Vangibhaath. Now, I am not a huge fan of eggplant, but I decided not to tell that to Mr. Parveez since the dish was made with so much love. I tried and I was more than happy to not bring up my dislike for eggplants.

This dish is amazing. The eggplants are completely cooked and merge really well with the spices of the dish. The cashews and chana daal ad a lot of crunch to the dish and lastly the flavor of tamarind is so well blended with the dish that all you would ever taste is a delicious rice dish made with little effort and a lot of love.

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Vangibhaath

Eggplant and rice cooked together with South Indian spices.

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Cuisine

Indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 4 TBLSP olive oil
• 3 No. Dry red chilies
• 12 No. curry leaves
• 1/2 tsp Mustard seeds
• 1/4 tsp Asafoetida
• 1/4 cup Chana daal washed
• 1/4 cup Cashews pan fried
• 2 No. Eggplant Long eggplants, sliced
• 2 tsp Tamarind
• 1/4 cup Water
• 2 cups Long grain Basmati Rice washed, soaked for 20 minutes and boiled
• 1/2 cup Coriander leaves chopped
• 2 TBLSP Vangibhaath masala Recipe in the masala section
• 1 tsp Salt
• 1/4 cup Mint leaves For Garnishing

Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 4 TBLSP olive oil 3 No. Dry red chilies 12 No. curry leaves 1/2 tsp Mustard seeds 1/4 tsp Asafoetida 1/4 cup Chana daal washed 1/4 cup Cashews pan fried 2 No. Eggplant Long eggplants, sliced 2 tsp Tamarind 1/4 cup Water 2 cups Long grain Basmati Rice washed, soaked for 20 minutes and boiled 1/2 cup Coriander leaves chopped 2 TBLSP Vangibhaath masala Recipe in the masala section 1 tsp Salt 1/4 cup Mint leaves For Garnishing

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Instructions

1. Add Oil to a pan. Add Mustard seeds, Asafoetida, curry leaves and dry red chilies. Cook till they splutter.

   
2. Add the chana daal to it and fry till its crunchy. Take everything out of the pan and keep it aside.

   
3. Fry the cashews and keep them aside.

   
4. Boil the eggplants till they change color, around 8-10 minutes. Drain the water and add the eggplants to the pan and saute.

   
5. Add the tempering of chana daal and mustard seeds to the eggplant.

   
6. Add the Vangibhaath masala, Tamarind paste, salt and water. Mix well.

   
7. Add the boiled rice and mix well.

   
8. Add coriander leaves. Cover and cook on low flame for 7-10 minutes.

   
9. Garnish with cashews and mint leaves. Serve with Peanut chutney.

   

Recipe Notes

• The cashews can be substituted with peanuts.
• I prefer boiling my eggplants. Its helps them cook completely and also absorb less oil. You can run sliced eggplant immersed in water in the microwave for 6 minutes too.