Vangi Bhaat

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Vangi Bhaat. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vangi Bhaat is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It's enjoyed by millions every day. They are fine and they look wonderful. Vangi Bhaat is something that I've loved my whole life.

Many things affect the quality of taste from Vangi Bhaat, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vangi Bhaat delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vangi Bhaat is 3 persons. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Vangi Bhaat using 22 ingredients and 9 steps. Here is how you cook it.

#GA4
#week9
#eggplant
A spicy & delicious pulao from Maharashtrian cuisine is prepared with basmati rice, eggplant (brinjal) & specially prepared goda masala.
Vangi means eggplant/brinjal in Marathi.
For Goda masala/ special spicy masala got inspired by English Author Bethica Das recipe.

Ingredients and spices that need to be Make ready to make Vangi Bhaat:

1. 1 cup basmati rice
2. 1 medium eggplant (🍆/ bringal)
3. 2 tbsp oil
4. 1/2 tsp mustard seeds
5. 1 pinch asafoetida (hing)
6. 5-6 curry leaves
7. 1 tbsp peanuts
8. 1 tbsp cashewnuts halves
9. to taste Salt
10. 1 tbsp grated fresh coconut
11. 2 tbsp fresh cream/ malai
12. For dry special masala :
13. 2 tbsp corainder seeds
14. 4-5 cloves
15. 1 " cinnamon stick
16. 2 tbsp fresh grated coconut
17. 1 medium bay leaf
18. 2 green cardamom
19. 2 dry red chillies
20. 1 tbsp sesame seeds (til)
21. To serve:
22. Fresh curd

Steps to make to make Vangi Bhaat

1. Wash and soak basmati rice for 30 minutes.
2. To prepare special dry masala..add grated coconut & roast till golden brown. Transfer in plate to cool.
3. In same pan add all other ingredients for making masala. Dry roast for 1 minute. Cool it. Grind in mixer jar along with roasted coconut.
4. Wash and chop eggplant (brinjal) into small pieces.
5. In pan pressure cooker add,heat ghee. Add mustard seeds as splutter add asafoetida and curry leaves.
6. Add peanuts and cashewnuts. Saute for 1 min. Add soaked rice and saute for 2-3 minutes.
7. Add chopped brinjal. Mix well. Add 11/2 cup water,salt mix well. Pressure cook for 2 whistles.
8. Open the cooker lid as steam escape. Add grinded dry masala, grated coconut and fresh cream/ malai. Mix well and cook for 1 minute.
9. Serve/Relish Delicious Hot Vangi Bhaat with fresh curd.

As your experience and confidence grows, you will locate that you have extra natural control over your diet regimen and also adjust your diet plan to your personal tastes in time. Whether you want to offer a recipe that makes use of fewer or even more ingredients or is a little bit essentially spicy, you can make easy adjustments to accomplish this objective. In other words, begin making your dishes on schedule. As for standard cooking skills for newbies you do not require to discover them yet only if you master some basic food preparation methods.

This isn't a total overview to quick as well as simple lunch recipes but its great food for thought. Ideally this will certainly get your creative juices streaming so you can prepare delicious dishes for your household without doing way too many heavy meals on your journey.

So that's going to wrap this up for this special food How to Make Quick Vangi Bhaat. Thanks so much for your time. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!