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A classic Maharashtrian one-pot meal where tender brinjals are cooked with fragrant basmati rice and a unique blend of spices called Goda Masala. It's a perfect balance of spicy, tangy, and sweet flavors.
For 4 servings
Prepare Rice and Brinjals (Prep: 20 mins)
Cook the Rice (Time: 12-15 mins)
Prepare the Vangi Masala (Time: 12-15 mins)
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A classic Maharashtrian one-pot meal where tender brinjals are cooked with fragrant basmati rice and a unique blend of spices called Goda Masala. It's a perfect balance of spicy, tangy, and sweet flavors.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 529.92 calories per serving with 8.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Serve (Time: 5-7 mins)
Substitute white basmati rice with brown rice or quinoa for a higher fiber meal. Note that cooking times for the grain will need to be adjusted accordingly.
Incorporate other vegetables like green peas, diced carrots, or bell peppers along with the brinjal for added nutrition and color.
Use 'Vangi Bhaat Powder' instead of Goda Masala for a distinct South Indian flavor profile, which is typically spicier and tangier.
For a sattvic or Jain version, you can skip the onions. The dish will still be flavorful due to the rich spice blend.
Brinjal is an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Brinjals contain antioxidants like nasunin, found in their purple skin, which helps protect brain cells from damage. Spices like turmeric also add to the antioxidant content.
The complex carbohydrates from basmati rice provide a steady release of energy, making this a fulfilling and energizing meal.
The blend of spices like turmeric, cumin, and hing not only adds flavor but also offers anti-inflammatory and digestive benefits.
Goda Masala is a unique Maharashtrian spice blend with a slightly sweet and pungent aroma from ingredients like stone flower (dagad phool) and dried coconut. For authentic Vangi Bhaat, it is highly recommended. Substituting with garam masala will result in a very different, though still tasty, dish.
Mushiness usually occurs if the rice is overcooked initially or if it's mixed too vigorously with the masala. To avoid this, cook the rice until it's just 90% done and fluff it gently. When combining, use a light hand to fold the rice into the masala.
Yes, you can make it as a one-pot meal. Sauté the tempering, onions, and brinjals in the cooker. Add the soaked and drained rice, spices, water (use a 1:1.75 rice to water ratio), and pressure cook for 1 whistle or for 5-6 minutes in an Instant Pot. Allow the pressure to release naturally.
Vangi Bhaat can be a balanced and healthy meal. Brinjal is a good source of fiber and antioxidants. The spices used have various health benefits. To make it healthier, you can reduce the amount of oil and use brown rice instead of white.
A typical 1.5 cup serving of Vangi Bhaat contains approximately 400-450 calories. The exact count can vary based on the amount of oil, ghee, and coconut used.
Leftover Vangi Bhaat can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a microwave or on the stovetop with a splash of water to restore moisture.