Fresh baby eggplant
Vangi Bhaat – How many of you know of this mouth watering dish that comes from the southern part of India? My neighbor used to make this when I was growing up and I have relished it every single time. It’s a no fuss dish with minimal ingredients and yet every time it tastes so delicious. If you are fan of eggplant, this dish is sure to please your taste buds. I have never made this dish although I always wanted to until I got the inspiration from my dear friend Vaishali of Holy Cow!. The original recipe is here. I did make some very slight modifications to the dish which I have mentioned below and it turned out so darn good. It’s the mixture of spices that Vaishali has mentioned in her recipe that made all the difference. It is even easier to make this recipe if you have left over rice. So give it a try.
Rice – Cooked separately or use left overs
Some eggplant (brinjal) according to rice amount, cut very small
1 medium size onion or per rice amount, cut very small
1/2 tsp turmeric
1 tbsp canola or vegetable oil + 1 tsp sesame oil
1 tsp rye
Some curry leaves
1 & 1/2 tbsp coriander seeds
1 tbsp channa dal
1 tbsp + 1 tsp urad dal
2 red chilies or per taste
Salt to taste
In a skillet, toast coriander seeds, channa dal, 1 tbsp urad dal, red chilies until golden brown and the spices release their aroma. Using a spice grinder or coffee grinder, powder the toasted spices.
Heat oil in a large skillet, add rye & let it splutter. Now add the remaining urad dal, curry leaves. Once the urad dal has turned golden brown, add onions and sauté until translucent, then add the eggplant pieces. Let the eggplant cook for some time until soft and then add the ground spices, turmeric and mix thoroughly. Cook for a couple of minutes before adding the cooked rice. Mix together gently so that the spices coat every grain of rice well. Garnish with fresh dhania. Serve hot with fried papad. Tastes heavenly.
Super flavorful Vangi Bhaat on fried papad
NOTE: The changes I made from the original recipe – I did not use oil to toast or water to grind, I used onions with eggplant, and I used sesame or gingelly oil along with regular canola or vegetable oil.
I want to say my heartful thanks to Mona of Zaiqa.net for presenting me with the Inspiration Award.
I am very thankful and greatful that my blog has inspired some of the fellow bloggers and non-bloggers. As part of the rules of the award, the main inspiration in my life is my Mom. She is an amazing cook who can cook the most boring, tasteless vegetable and turn it into an work of art that is so delicious. I would like to pass on this award to Vaishali of Holy Cow!, Madhuram of Eggless Cooking, EasyCrafts of Simple Indian Cooking and Kumudha of Global Vegan