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The ingredients needed to cook Maharashtrian Vangi Bhaat:
- Prepare 1 cup Basmati rice, soaked for an hour
- Prepare 4-5 long eggplants, chopped to 1" pieces
- You need 2-3 tbsp oil
- You need 1/2 tsp cumin seeds
- Use 1/2 tsp mustard seeds
- You need 1 tsp asafoetida
- Provide 1 Sprig curry leaves
- You need 8-10 peppercorns
- Use to taste salt
- You need 1/2 tsp turmeric powder
- Use 3 tbsp goda masala (see below for the recipe)
- Provide 12-15 fried cashewnuts
- Take coriander leaves to garnish
- Get For Goda Masala
- Get 2 tbsp coriander seeds
- Provide 1 tbsp cumin seeds
- Prepare 1 bay leaf
- Provide 1 inch cinnamon
- Provide 2 green cardamoms
- Take 4-5 cloves
- Get 2 dry red chilies
- Provide 3 tbsp fresh grated coconut
- Provide 1 tbsp sesame seeds
Steps to make Maharashtrian Vangi Bhaat:
- 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.
- 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.
- Pressure cook for 2 whistles. Remove when cool and serve, garnished with cashew nuts and coriander leaves.
- Goda Masala - Dry roast the coconut first till golden brown. Keep aside. Then roast all the other ingredients for a minute on low flame. When cool, grind them into a powder and store in an air tight container.
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