Vangi Bath Recipe (Maharashtrian Style Baingan Rice)

Ingredients

• 1 tbsp oil
• 1/2 cup finely chopped onion
• 1/4 cup grated dry coconut (kopra)
• 1/2 tbsp coriander (dhania) seeds
• 1 tsp cumin seeds (jeera)
• 1 tsp sesame seeds (til)
• 1 star anise (chakri phool)
• 1 small stick dalchini (cinnamon)
• 3 curry leaves (kadi patta)
• 1 tbsp oil
• 2 clove (laung / lavang)
• 1 bay leaf (tejpatta)
• 1 elaichi (green cardamom)
• 1 black peppercorns (kalimirch)
• 1 cup sliced brinjals (baingan / eggplant)
• 1 1/2 tsp red chilli powder
• 1/2 tsp haldi powder (turmeric powder)
• 1/2 tsp garlic (lehsun) paste
• 1/4 tsp ginger (adrak) paste
• salt (namak) to taste
• 3 cups cooked long grain rice (basmati chawal)
• 1 tbsp finely chopped coriander (dhania)
• 1 tbsp finely chopped coriander (dhania)

Steps

1. Heat the oil in a small non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Remove and keep aside.
2. In the same small non-stick pan, add the coconut and sauté on a medium flame for 2 minutes. Remove and keep aside.
3. In the same small non-stick pan, add the coriander seeds, cumin seeds, sesame seeds, star anise and cinnamon and sauté on a medium flame for 1 minute.
4. Combine all the sautéed ingredients along with the curry leaves and ¼ cup of water in a mixer and blend till smooth. Keep aside.
5. To make vangi bath, heat the oil in a deep non-stick pan, add the cloves, bayleaf, cardamom and peppercorn and sauté on a medium flame for 30 seconds.
6. Add the brinjal and sauté on a medium flame for 4 minutes.
7. Add the prepared paste and 2 tbsp water, mix well and cook on a medium flame for 1 minute, while stirring continuously.
8. Add the chilli powder, turmeric powder, garlic paste, ginger paste, 5 tbsp of water and salt, mix well and cook on a medium flame for 1 minute.
9. Add the rice and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
10. Serve the vangi bath hot.