Vangibhaat
Servings
6people
Servings
6people
Ingredients
Vangibhaat Powder
Vangibhaat
Instructions
  1. Wash and cook the rice until fluffy. Cool.
  2. Slice the aubergine into thin sections and put into a dish containing salt water.
  3. Heat 2 tablespoons oil in a wide dish. Drain the aubergine and sauté in the hot oil with salt until almost cooked.
  4. Add 2 tablespoons of the vangibhaat masala and 1 tablesppon ghee. Cook for another 2 minutes under low heat. Cover and let cool.
  5. Mix the cooled rice and aubergine(brinjal/vangi) adding salt if required.
  6. Serve with extra ghee (optional)
Recipe Notes

Quantity of vangibhaat masala can be increased or decreased depending on the required spice level. If a large aubergine is used, it can become a bit mushy. Small green or purple brinjals will be more suitable.