Hello all! So do you find that anything rustic is just always incredible? If it is food, it is more tasty than whatever you can cook with all the store-bought ingredients and gadgets. I have found that with many Indian recipes. Vangibhaat, which comes from the Western part of India is one such recipe. It is made of eggplants, and a few other ingredients and with all its earthy simplicity, it is incredibly tasty. Here’s my version…
Eggplants 6-7 Sliced
Onion, Tomato, Garlic and Coriander Puree
Rice 2 cups
Cumin Seeds, Garam Masala
Salt to taste
Oil to cook
Boil and steam two cups of rice, the grains should be separate, not too sticky. You can add 1/2 tsp of oil when you are boiling it to achieve that. Let it cool.
Make some puree by blending two onions, 2 tomatoes, bit of coriander and garlic.
Slice the eggplants into halves and add a slit to those halves. Pour oil into a wok and temper it with cumin seeds and curry leaves. Add the eggplants and shallow fry them.
Add the puree and garam masala and mix it. Cover it with a lid to let it cook. Add the rice and salt and mix it well. That is it, the Vangibhaat is ready!