Vangi Bhaat

Recipe PREP 15 min COOK 35 min
Vangi Bhaat

Vangi Bhaat

PREP 15 min COOK 35 min

Description

Vangi means eggplant, and bhaat means together. This Indian dish pairs eggplant with piquant, sour notes of tamarind. The eggplant provides fiber, vitamins B, C, and K, plus minerals and anti-inflammatory anthocyanins. Combined with rice's complex carbs and antioxidant-rich spices, this dish supports healthy cholesterol and blood sugar levels.


NOTE

Serve Vangi Bhaat with a side of chickpeas or beans for a complete meal.

Note: You can find split yellow and black lentils at Indian markets or online. You can cook your rice as you prepare the masala for this dish. This recipe yields 1/2 cup masala. 

Ingredients

Serves 4 Yield

For the Masala

  • 2 Tbsp (24 g) split yellow lentils or chickpeas
  • 1 Tbsp (14 g) split black lentils
  • 2 Tbsp (8 g) coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1/2 in (1.25 cm) cinnamon stick
  • 2 cardamom pods
  • 4 cloves
  • 6 dried red chiles (any Indian variety or árbol)
  • 2 Tbsp (1 g) dried unsweetened shredded coconut
  • 1/4 tsp asafoetida powder
  • 1 tsp (5 g) deseeded tamarind paste

For the Eggplant Rice

  • 2 Tbsp (30 ml) peanut or sunflower oil
  • 1 tsp mustard seeds
  • 8 curry leaves
  • 4 (about 12 oz / 350 g) green (or Thai) eggplants, cut into eighths and kept in a bowl of water
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • Scant 1 cup (200 ml) water
  • 1¾ cup (250 g ) cooked sona masuri or basmati rice
  • 1 tsp ghee

Directions

  1. Step 1
    Make the masala: In a pan, dry toast the Bengal gram and the black gram for a minute on medium heat. Lower the heat and add the coriander, cumin, peppercorns, cinnamon, cardamom, cloves, and chile. Stirring, heat until fragrant. Add the coconut and cook for a minute. Transfer the toasted spices and coconut onto a plate and let cool. In a grinder, add the spices, asafoetida powder, and tamarind. Grind it to a smooth powder and set aside.
  2. Step 2
    Make the eggplant rice: Heat the oil in a large pan over medium heat. When the oil is hot and shimmering, add the mustard seeds and let them splutter. Add the curry leaves and sauté for 30 seconds. Drain the eggplant with a strainer, shaking off any excess water. Add the eggplant to the pan, then the turmeric, salt, and masala. Add water, cover the pan, and cook, stirring occasionally, on low heat until the eggplant is cooked through yet holds its shape, about 20 minutes.
  3. Step 3
    Add the cooked rice to the pan, and fold in gently with the cooked eggplant. Make sure each grain is well-coated with the masala. Add ghee and serve hot.

Substitutions: Vangi bhaat is traditionally made with green eggplant, but use whatever eggplant you find

Try It With: Vangi Bhaat is usually served with yogurt or raita for balance, as they bring to the plate probiotics (gut health) and protein. 

Photo by Jeni Afuso

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