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Maharashtrian Vangi Bhaat

Maharashtrian Vangi Bhaat

Cooking Time

Preparation Time : 60

Cook Time : 20

Total Time : 80

Ingredients

Serves 2

  • 1 cup Basmati rice, soaked for an hour

  • 4-5 long eggplants, chopped to 1

  • 2-3 tbsp. oil

  • 1/2 tsp. cumin seeds

  • 1/2 tsp. mustard seeds

  • 1/4 tsp. asafoetida

  • 1 sprig curry leaves

  • 8-10 peppercorns

  • 1/2 tsp. turmeric powder

  • 1 tsp salt or to taste

  • 3 tbsp. goda masala

  • 12-15 roasted cashew nuts

  • 1 tsp chopped coriander leaves

Directions

  • 01

    Heat oil in a pan and temper with the cumin seeds and mustard seeds. After it stops spluttering, add the asafoetida, peppercorns and the curry leaves.

  • 02

    Now add the chopped eggplants, turmeric powder and salt and saute till light brown. Add the rice, half of the cashew nuts, goda masala and 1 1/2 cups water.

  • 03

    Pressures cook for 2 whistles. Serve, garnished with cashew and coriander leaves.

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