Eggplant Fried Rice also known as Vangi Bhaat in India is a flavorful rice dish is made with eggplants and Indian masala. A delicious and easy dinner recipe that is loved by all.
Vangi Bhaat! Vangi Bhaat! Vangi Bhaat! My mom would hear us rant this every few weeks when we were growing up. Personally I don’t like eggplant, however Vangi Bhaat is an exception. This is the only eggplant recipe that I
like love and my mom makes the best Vangi Bhaat ever! She learnt this authentic recipe from our neighbor who is a Maharashtrian. Since childhood, we have had the privilege of trying out different Indian cuisines because of the cosmopolitan blend in our apartment. We had wonderful neighbors from nearly every region who would not just extend their homes but also their food with all of us. Every-time someone cooked a special meal, it was distributed among all the neighbors. And the dishes that we loved, we would coax our mom to make it again for us.
Vangi Bhaat was one such recipe. The first time I had this was at my neighbor’s house. We were invited for a Sunday meal and it was an authentic Maharashtrian spread which I absolutely love. Of the many delicacies that we had that day, this one stood apart. I must add here that, my neighbor is an excellent chef and I have been inspired by her on many occasions. Some of the recipes that I have learnt from her are Sabudana/Sago/Tapioca Pearls Khichdi, Dill ke Pakode/Dill Croquettes, Poha and Veg Kolhapuri Gravy. There are still many recipes of hers which I am yet to feature on Cookilicious. I miss her as much as her kids miss her today. She left us too soon. ūüôĀ
Finally Vangi Bhaat makes it appearance here and I am excited about it. This was my quick fix lunch. I had made Baingan Bharta for KR and I had intentionally set aside some chopped brinjals to make this Fried Rice. This is one of the few vegetables which has many names. It’s called Vangi, Aubergine, Baingan, Eggplant, Garden Egg and Brinjal or at least these are the names I know of. According to google, many studies have suggested that increasing consumption of plant foods like the eggplant decreases the risk of obesity, overall mortality, diabetes, and heart disease, and promotes a healthy complexion and hair, increased energy, and lower weight. Besides it being good for health, KR enjoys this vegetable the most and hence I try to make different recipes using it for him. Some dishes that I have tried are Kashmiri Dahi Baingan, Veggie Burger with Chickpea and Eggplant patties and Cilantro-Lime-Hummus sauce and Eggplant and Capsicum Curry.
Vangi Bhaat is a one pot vegetarian meal that is very simple to prepare. First you need to make the ghoda maala. You also get Vangi Bhaat masala at any Indian store. However it is very easy to make it at home. Dry roast coriander seeds, cumin seeds, red chillies, cloves, cinnamon, roasted chana dal, urad dal and methi seeds/fenugreek seeds. Blitz to a fine powder once it cools down. Use this masala as needed and store the remaining in an airtight container. Heat oil in a pan, temper mustard seeds and cumin seeds. Then add the curry leaves, cardamom, bay leaf and fry for a minute. Then add sliced onions. Saute till they turn translucent.
Now add peas and saute for 2 mins till they are cooked. Next add the chopped eggplants, salt and turmeric powder. Cover the pan and cook for 2-3 minutes. The eggplants need to be soft and cooked. Then add the ground masala powder and fry this masala till you start getting an aroma of the fried masala. Sprinkle few drops of water to make it moist. Then add the cooked rice.
Give it a good mix so that all the masala coats well with the rice. Garnish with lemon juice, fresh grated coconut and cilantro. Serve it warm. Eggplant Fried Rice/Vangi Bhaat/Brinjal Rice is one aromatic rice preparation blended with unique spices giving it a new and refreshing flavor. You can serve this as is or with yogurt or raita and roasted papad. Deadly combo it is!
You can prepare this dish for weeknight, date nights, family get together, weekday dinners or as a quick fix lunch. The eggplants along with the masala makes this rice very delicious and appetizing.
- For the dry masala
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 3-4 dried red chillies
- 3 cloves
- 1 cinnamon stick
- 2 tbsp roasted chana dal
- 2 tbsp urad dal
- 2 methi seeds
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 3-4 curry leaves
- 3 cardamon pods
- 1-2 bay leaves
- 2 small onions, sliced
- 1/2 cup frozen green peas
- 2 cups chopped eggplant
- 1 tsp turmeric powder
- 2 cups cooked rice
- Salt as required
- Fresh grated coconut, cilantro for garnish
- 1 tbsp lemon juice
- Dry roast¬†coriander seeds,¬†cumin seeds,¬†red chillies,¬†cloves,¬†cinnamon,¬†roasted chana dal,¬†urad dal¬†and¬†methi seeds/fenugreek seeds.¬†Blitz¬†to a fine powder once it cools down. Heat¬†oil¬†in a¬†pan, temper¬†mustard seeds¬†and¬†cumin seeds. Then add the¬†curry leaves,¬†cardamon,¬†bay leaf¬†and fry for a minute. Then add sliced onions. Saute till they turn translucent.
- Now add peas and saute for 2 mins till they are cooked. Next add the chopped eggplants, salt and¬†turmeric powder. Cover the pan and cook for 2-3 minutes. The eggplants need to be soft and cooked. Then add the ground masala powder and fry this masala till you start getting an aroma of the fried masala. Sprinkle few drops of water to make it moist. Then add the cooked¬†rice.
- Give it a good mix so that all the masala coats well with the rice. Garnish with lemon juice, fresh grated coconut and cilantro. Serve it warm.¬†Eggplant Fried Rice/Vangi Bhaat/Brinjal Rice is one aromatic rice preparation blended with unique spices giving it a new and refreshing flavor. You can serve this as is or with yogurt or¬†raita¬†and roasted¬†papad. Deadly combo it is!
Just a bowl full of Vangi Bhaat on a boring day can lift your spirits and make you happy. You will be pleasantly surprised with the burst of flavors in the eggplant dish. While the taste obviously doesn’t match with my neighbor or my mom’s, it definitely tastes good and can be remade in any kitchen. Just one bite was all that was needed to transport me back to my childhood days. Reminiscing those golden days made me teary eyed. The memory of all we friends sitting together and enjoying a hearty meal together with lots of innocent laughter continues to linger on. I am thankful to my work which lets me relive those moments through recipes and thank those who have been instrumental in creating them.
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