I know there are several versions of Vangi bhath but I fell in love with what I ate in one of the Indian restaurants during my trip to North Carolina in Summer.It seemed like a tasty mix of South Indian and North Indian flavors.So here it is, an attempt to recreate that restaurant's version.
1 medium eggplant, chopped
2 cups long grain rice
1 medium onion, chopped
2 tomatoes(firm and not too juicy), chopped
2 potatoes, peeled, cubed and boiled just below tender
3 cardamom pods
3/4 inch cinnamon stick
1 bay leaf
1 tsp curry powder
2 tsps Cumin-Coriander powder
3 green chilies, vertically sliced
1 tbsp chopped cilantro
1 tsp Urad dal
1 small onion, thinly sliced
1/4 cup cashews, roughly chopped
1 tbsp chopped coriander (optional)
- Place the rice in a bowl of water and leave it to soak for 15 min to half hour.
- Boil the eggplant in a microwave or on the stove just until tender.Drain all the water and let it sit for 5 minutes in a colander.
- Heat 2 tbsps of Oil in a saucepan.
- Fry curry leaves and green chillies.
- Add onions and cook till translucent.
- Stir in the spices-Cumin-coriander powder, Curry powder,Cardamom, cinnamon, bay leaf.
- Let the spices mix in well.
- Add the tomatoes and coriander.
- Mix in the tomatoes and eggplant.
- Pour 3 cups (@ ratio of 1 rice:1.5 water) of water and bring it to a boil.
- Slowly add rice by stirring and cook for about 10 minutes until all the water has evaporated.
- Turn off the stove and garnish.
- Serve hot with raita or chips
- Heat a table spoon of ghee
- Fry urad dal, onions and cashews
- Sprinkle coriander
Off for now-