Dive into the vibrant world of Indian cuisine with a dish that promises to tantalize your taste buds—Vangi Bath Brinjal Rice! This aromatic and colorful recipe, brimming with the goodness of brinjal (eggplant) and fragrant spices, is not only a feast for the eyes but also a delightful experience for your palate. With its rich flavors and comforting texture, this dish is perfect for a family dinner or a special gathering. Ready to impress your loved ones? Let’s uncover the secrets to making this irresistible dish that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- Brinjal (eggplant) - 1 large, chopped
- Rice - 1 cup
- Onion - 1 medium, sliced
- Tomato - 1 medium, chopped
- Mustard seeds - 1 tsp
- Turmeric powder - 1/2 tsp
- Vangi bath powder - 2 tbsp
- Salt - to taste
- Oil - 2 tbsp
- Fresh coriander leaves - for garnish
Instructions
- Begin by gathering all the ingredients: 1 large brinjal (eggplant), 1 cup of rice, 1 medium onion, 1 medium tomato, 1 tsp mustard seeds, 1/2 tsp turmeric powder, 2 tbsp vangi bath powder, salt to taste, 2 tbsp oil, and fresh coriander leaves for garnish.
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. Soak the rice in water for about 15 minutes, then drain and set aside.
- Heat 2 tbsp of oil in a large pan or kadhai over medium heat. Once the oil is hot, add 1 tsp of mustard seeds. Allow them to splutter, which should take about 30 seconds.
- Add the sliced onion to the pan and sauté until they turn translucent and lightly golden, about 4-5 minutes.
- Next, add the chopped brinjal and sauté for another 5-7 minutes, stirring occasionally, until the brinjal softens.
- Stir in the chopped tomato and cook for an additional 3-4 minutes until the tomato breaks down and combines well with the brinjal and onion mixture.
- Sprinkle in 1/2 tsp of turmeric powder and 2 tbsp of vangi bath powder. Mix well to coat the vegetables evenly with the spices. Cook for another 2-3 minutes to allow the spices to release their flavors.
- Add the soaked and drained rice to the pan, along with 2 cups of water (for 1 cup of rice). Season with salt to taste. Stir everything together gently to combine.
- Increase the heat to high and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and has absorbed all the water.
- Once the rice is cooked, turn off the heat and let it sit covered for another 5 minutes. This helps the rice to fluff up.
- After resting, remove the lid and gently fluff the rice with a fork. Garnish with freshly chopped coriander leaves.
- Serve the Vangi Bath hot, paired with raita or any side dish of your choice.
Tips
- Choose the Right Brinjal: Opt for a large, firm brinjal with a shiny skin. This ensures a fresh and flavorful base for your dish.
- Rinse and Soak the Rice: Don’t skip rinsing the rice until the water runs clear to eliminate excess starch. Soaking it for 15 minutes helps achieve a fluffy texture.
- Master the Tempering: Allow the mustard seeds to splutter before adding the onions. This step enhances the overall flavor and aroma of the dish.
- Cook on Low Heat: Once you've added the rice and water, bring it to a boil, then reduce the heat to low. This slow cooking method allows the flavors to meld beautifully.
- Let It Rest: After cooking, let the rice sit covered for an additional 5 minutes. This resting period helps the grains to fluff up perfectly.
- Garnish Generously: Fresh coriander leaves not only add a pop of color but also a burst of freshness to your Vangi Bath. Don’t hold back on the garnish!
- Pair It Right: Serve your Vangi Bath with a side of raita or a simple salad to balance the spices and enhance your meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
