Vangi Bhaat

Name: Vangi Bhaat
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 1.5 cups (300 g) rice, washed and soaked 20 min; 10 baby aubergines (or 2 medium aubergines, cut in 3 cm cubes); 3 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 10 curry leaves; 2 green chillies, slit; 1 medium onion (100 g), finely sliced; ¼ cup (35 g) roasted peanuts; ½ tsp turmeric powder; 1.5 tsp kala masala (Maharashtrian black spice blend — or 1 tsp goda masala + ½ tsp garam masala); 1 tsp red chilli powder; 1 tsp coriander powder; 1 tsp salt; 2.5 cups (600 ml) hot water; 1 tbsp ghee; Pre-frying the aubergine before adding to the rice prevents mushiness — they hold their shape better; Kala masala is Maharashtra's dark-roasted whole spice blend — more robust than goda masala and gives a smokier depth; Do not stir the rice during the covered cooking phase — each lid lift loses the steam needed for even cooking

🟢 Veg🌾 Gluten-free📊 Medium

A one-pot rice dish made with tender baby aubergines, kala masala, and roasted peanuts — a fragrant, flavourful Maharashtrian rice that is eaten as a complete one-bowl dinner. The kala masala and goda masala together give it a deep, complex spicing unique to Maharashtra.

⏱️20 minPrep

🔥20 minCook

🕒40 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Vangi Bhaat

Fry aubergines (Heat: medium-high): Heat 2 tbsp oil in a pot. Add aubergines — fry on medium-high for 5–6 minutes, stirring, until slightly charred and beginning to soften. The skin should blister in places. Remove and set aside.
Temper (Heat: medium): In the same pot, add remaining 1 tbsp oil. Add mustard seeds — crackle. Add cumin seeds, curry leaves, green chillies. Add peanuts — fry 1 minute until golden. Add sliced onion — fry 7 minutes until golden.
Add masala (Heat: medium): Add turmeric, kala masala, chilli powder, coriander powder — stir 30 seconds. Return fried aubergines to the pot. Stir to coat with masala. Add salt.
Add and toast rice (Heat: medium): Add drained soaked rice. Stir gently for 2 minutes to coat rice with the masala and oil.
Rest and garnish (Heat: off): Rest covered 5 minutes. Drizzle ghee. Fluff gently — the aubergines will be completely tender and melded into the rice. Garnish with fresh coconut, coriander and cashews.

📖 Cultural notes

|---|---|---|---|---| | 420 kcal | 8 g | 60 g | 16 g | 5 g | Vangi bhaat is a Maharashtrian festive and everyday rice dish — popular at Ganesh Chaturthi and Diwali as well as regular Wednesday dinners. It is distinct from Karnataka's Vangi Bath by the use of Maharashtrian kala masala or goda masala instead of Karnataka's bisi bele bath powder. Often prepared for school tiffin boxes and as a travel food as it is satisfying eaten at room temperature. ---

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