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(Eggplants) small ones - 7 to 8
- 2 (big ones)
- 3 tbsp
- 1 inch stub
- 4 pods
- 2 tsp
Red chilly powder - 2 tsp or to taste
- 1/2 tsp
(Coriander leaves) - 1/2 a bunch
few sprigs (optional)
- 3 cups (preferably Basmati)
- 1 stick
- 2 -3 pods
- A few
- A few
Oil - 6 tbsp
How to Make Vaangi Bhat
First remove the stems of the brinjal and make two slits in them, keeping them whole.
Grind roasted peanuts, ginger, garlic, little of the cilantro and tomatoes together to form a thick paste.
Now stuff this paste in the cut brinjals.
Heat oil in a kadai and gently place the stuffed brinjals in it and pour the remaining masala paste in it and fry.
You can pour little water if the paste is too thick, but take care to see that first there is enough oil for all brinjals to at least partly immerse in it.
Then add turmeric, salt, chilly powder and garam masala powder. Saute it gently to mix all the masalas well.
Now close the lid and simmer till the oil separates and the brinjals are cooked.
For the Rice :
Soak the rice in water for 1/2 hr.
Heat oil in a large wide bottomed preferably non-stick vessel and add cinnamon, cardamom, cloves and bay leaves.
When it splutters, add pudina, green chillies and the soaked rice. Fry a little, then add 5 cups of water and salt and bring it to a rolling boil.
Now simmer and close the vessel with a lid.
Heat oil in a small kadai and fry sliced onions in it till it is deep brown (but not black) in colour. Drain the excess oil and remove the onions.
When the Rice is three-fourths done, gently scoop out portions of rice and place the cooked brinjals along with little gravy in it. Cover it with the scooped rice. Close the lid.
When the rice is fully done remove from flame and garnish with fried onions.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.