वांगी भात | Vangi Bhaat | #CookAtHome | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Flavourful pulao made with brinjals and some masalas – a Maharashtrian speciality.

VAANGI BHAAT

Ingredients

6-8 small brinjals, vertically quartered
1½ cups Daawat Pulav Basmati Rice
2 tbsps coconut oil
2-3 green chillies, finely chopped
12-15 curry leaves
8-10 cashew nuts
1 tsp cumin seeds
1 large onion, finely chopped
¼ cup whisked yogurt
1 tsp red chilli powder
¼ tsp turmeric powder
¼ tsp cumin powder
½ tsp coriander powder
1 tbsp goda masala
½ cup scraped fresh coconut + for garnish
Salt to taste
1 tbsp chopped fresh coriander leaves + for garnish
Kochimber to serve
Pickle to serve

Method

1. Wash Daawat Pulav Basmati Rice with sufficient water for 2-3 times. Add fresh water and soak for 20 minutes and drain.
2. Heat coconut oil in a pan, add green chillies, curry leaves, cashew nuts, and sauté for a few seconds.
3. Add cumin seeds and let them change colour. Add onion and sauté for 2 minutes.
4. Add yogurt, mix and cook for a minute. Add red chilli powder, turmeric powder, cumin powder and coriander powder and mix well.
5. Add goda masala and coconut and sauté for a minute. Add rice and gently sauté. Add 2 cups hot water, mix.
6. Add salt, mix, and add coriander leaves, mix, cover and cook for 20-25 minutes.
7. Switch the heat off, transfer the pulao into a serving plate. Garnish with coconut and coriander leaves.
8. Serve hot with kochimber and pickle.

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