Vaangi Bhaat (Spicy Eggplant & Rice) वांगी भात

Name: Vaangi Bhaat (Spicy Eggplant & Rice) वांगी भात
Ingredients: 2 cups of Basmati rice; 2 Japanese eggplants (these are a firm variety that will stand up well to the cooking); 2 tsp cumin seeds; 2 tsp coriander seeds; 2-3 dried red chilies; ½ cup desiccated coconut flakes (unsweetened); 1 tsp garam masala (use kala or goda masala if available); 1 tsp black mustard seeds; 6-8 fresh curry leaves; pinch of asafetida; 1 Bay leaf; salt, to taste; 10-12 toasted, unsalted cashews (large pieces); 2 tbsp yogurt; freshly chopped cilantro leaves for garnish; freshly grated coconut as a garnish (optional); 2-3 tbsp oil (vegetable or canola)

www.indiaofthepast.org

Savor the flavors of Maharashtra with Vaangi Bhaat, a spicy eggplant and rice dish from your Indian heritage. Perfect for those who cherish traditional recipes.

View full recipe on www.indiaofthepast.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.indiaofthepast.org.

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Ingredients

2 cups of Basmati rice
2 Japanese eggplants (these are a firm variety that will stand up well to the cooking)
2 tsp cumin seeds
2 tsp coriander seeds
2-3 dried red chilies
½ cup desiccated coconut flakes (unsweetened)
1 tsp garam masala (use kala or goda masala if available)
1 tsp black mustard seeds
6-8 fresh curry leaves
pinch of asafetida
1 Bay leaf
salt, to taste
10-12 toasted, unsalted cashews (large pieces)
2 tbsp yogurt
freshly chopped cilantro leaves for garnish
freshly grated coconut as a garnish (optional)
2-3 tbsp oil (vegetable or canola)