Vaangi Bhaat

No. of servings:  6-8
Preparation Time:  10 mins	Cook Time:  25 mins

The aroma of this satiating rice dish draws everyone to it.  The spices and the texture of the rice along with the brinjal make this a unique dish!  Quick to make, delicious to eat.  

Ingredients:

• Brinjal (or) Tindora (or) Bell peppers (or) Green beans - 2 cut into long, thin slices
• Potatoes - 3 cut into long, thin slices (optional, along with Brinjal or Bell peppers) 
• Rice - 2 cups 
• Water - 4 cups
• Vaangi bhaat masaala - 3 tsp
• Urad daal, channa daal powder (roasted and powdered) - 1 tsp
• Mustard seeds - 0.5 tsp
• Cumin seeds - 0.5 tsp
• Urad daal, Channa daal - 1 tsp each
• Curry leaves
• Tamarind paste - 1.5 tsp
• Jaggery (or) brown sugar - 1 tsp
• Lemon zest and juice - 1 large (or) Grated green mango - 0.5 cup
• Salt
• Coriander leaves - 1 fistful
• Grated coconut (dry or fresh)

Method:

• Wash and set the rice to cook, with salt and a few drops of oil ('Pressure' mode for 3 mins. in IP)
• Heat sufficient oil in a pan and season with mustard seeds, cumin, urad daal, channa daal and curry leaves ('Saute' mode in IP) 
• Scoop this away into a cup
• Add a little more oil and in it, saute the slices of potatoes till a little soft
• Add the brinjal slices and saute
• When they become soft, in 4-5 minutes, add tamarind, salt, raw mango (if using) and jaggery
• After the brinjal softens adequately, add half a spoon of urad daal, channa daal powder
• Also, add half of the vaangi bhaat powder, mix well and turn off the heat
• Spread the rice in a wide bowl and let it cool down a little bit (10 mins).  Be sure to give this time or the rice will become a mushy lump 
• Add the remaining urad daal, channa daal powder and vaangi bhaat powder
• Mix these powders with the rice first
• Add the brinjal mixture, mustard seed seasoning and lemon juice (if using) 
• Mix with a gentle hand to avoid lumpy rice
• Garnish with coriander leaves, grated coconut and serve

Tips and Tricks:

• Adding salt and oil to the rice keeps the rice grains separate and not become sticky
• Keeping the seasoning of daals separately and adding to the rice keeps the crunch of the roasted daals
• Potatoes add flavor and texture to the dish
• It is advised to always use a little jaggery alongside tamarind for bone health
• Mixing half of the powders to the rice gives the dish an extra kick as each grain of rice will be coated with the flavors

Pictures: 

Final Outcome: