Vangi Bhath is a staple dish prepared by all mom's across india. We don't have a set time to eat this dish its normally prepared to pack for school or for office lunch box. We prepare and eat this rice dish for breakfast, lunch or dinner if the vangi powder is ready to use, its very easy to prepare. We can store this vangi powder in a airtight container refrigerated.
Vangi in marathi translates as eggplant or brinjal, vangi bhath is normally prepared using brinjal, but it's okay to use any seasonal veggies to prepare this recipe. Some people also use mixed veggies like peas, cauliflower, beans, carrots, potatoes and bell peppers.
I personally like the taste and flavor of bell peppers and tried to incorporate it with only peas. When the peppers are cooked with the vangi masala the flavor and taste is amazing.
Ingredients for Vangi Powder:
2 Inch Sticks Cinnamon
1 Black Cardamom
2 Strands Mace (Javitri)
10 Fenugreek Seeds
1 Star Anise
3 Cloves
3 Pods Cardamom
1/2 Tbsp Cumin Seeds
1/2 Tbsp Fennel Seeds
1/2 Tbsp Poppy Seeds
1 Tbsp White Sesame Seeds
1 Tbsp Desiccated Coconut
1 1/2 Tbsp Split Chickpeas
1 Tbsp Black Gram Dhal
3 Bay Leaves
15 Dried Red Chillies
3 Tbsp Coriander Powder
3 Pearls Garlic
Method:
Use a heavy bottom pan or wok place on low flame allow to reach smoking point. Add all the ingredients at once and keep stirring. Dry roast all the ingredients on medium flame the dry red chillies should turn crispy and easy to break, while the sesame seeds should splutter and spot spluttering this is when the spices are well roasted.
Transfer the spices to a platter and allow to reach room temperature. Transfer the roasted and cooled spices to a mixer jar and grind to form a smooth powder. Allow the powdered spices to cool, transfer to a airtight container and refrigerate until use.
3 Cups Tri Color Bell Peppers (Deseeded and Cubed)
1/4 Cup Frozen or Regular Peas
2 Medium Onion (Roughly Chopped)
2 Green Chilies Slit
4 Sprigs Curry Leaves
2 Bay Leaves
1 Tsp Cumin
1 Inch Cinnamon Stick
2 Cloves
3 Pods Cardamom
2 Tbsp Vangi Baath Powder
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder
2 to 3 Cups Cooked Rice
Salt as per taste
Oil as required
Finely Chopped Coriander and 1/2 Lime for garnish...
Method:
Heat a heavy bottom pot , pressure cooker or handi on low flame. Add 4 Tbsp oil and allow to reach smoking temperature.
Add the whole spices and allow to splutter. Add the onion, slit chilies, curry leaves, ginger and garlic paste, fry all the ingredients till onion turns transparent.
Add the peas along with chilly powder, coriander powder and turmeric powder cook the peas for 30 to 40 seconds or until the raw flavor from masala powders reduces.
Add 1/2 cup water to the peas, cover and cook until the peas have cooked. Add the cubed capsicum to the peas and cook till moisture from the veggies have evaporated. Capsicum need not cook all the way through.
Add salt as per taste, always add salt once the veggies reduce a bit in volume. Gradually add the vangi powder a tbsp at a time we can always adjust the spice powder as per taste even after the rice is mixed.
Once the masala is added stir and fry the veggies till oil surfaces on the sides. Add cooked rice and mix well if needed add salt and vangi powder. Garnish the rice with lime juice and finely chopped coriander, serve as hot as possible enjoy 😊
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