Vangi Bath Brinjal Spiced Rice Maharashtra

Method

1. 1

   Make the spice paste: In a dry pan on low heat, dry roast coriander seeds, cumin seeds and dried red chilli for 2 minutes until fragrant. Add sesame seeds — roast for 1 minute. Remove from heat. Add fresh grated coconut to the warm pan and toss briefly — just 30 seconds off direct heat. Cool everything completely. Grind in a mixer with 2 to 3 tbsp water to a smooth paste.

2. 2

   Prepare the brinjal: Cut brinjal into 2 cm cubes. Keep in a bowl of salted water to prevent browning.

3. 3

   Heat oil and make tempering: Heat 3 tbsp sesame oil in a wide pan on medium. Add mustard seeds — wait for them to pop. Add raw urad dal — fry stirring for 30 seconds until golden. Add curry leaves and asafoetida. Stir 10 seconds.

4. 4

   Add ginger: Add ginger paste. Stir 1 minute.

5. 5

   Fry the brinjal: Drain the brinjal and pat dry. Add to the pan. Cook on medium heat stirring every 2 minutes for 8 to 10 minutes until the brinjal is cooked through and golden.

6. 6

   Add turmeric and spice paste: Turn to low heat. Add turmeric. Add the ground spice paste. Stir well. Cook on medium heat stirring continuously for 4 to 5 minutes until the paste cooks into the brinjal and the oil separates from the mixture.

7. 7

   Add tamarind and jaggery: Add the strained tamarind water and grated jaggery. Stir. Add salt. Cook for 2 more minutes. The brinjal masala should be thick, fragrant and slightly sour-sweet.

8. 8

   Add the cooled rice: Add the cooled cooked rice to the brinjal masala. Toss gently using a wide spatula with a folding motion. Every grain should get coated with the brinjal-spice mixture. The rice should turn a golden-tan colour from the turmeric and spice paste.

9. 9

   Heat through gently: Cook on low heat for 3 minutes, tossing occasionally, to heat the rice through without breaking the grains.

10. 10

    Serve: Serve in a wide bowl. Sprinkle a few extra sesame seeds on top if desired. Serve with a small papad and yogurt on the side.

11. 11

    Note: Vangi Bath (vangi = brinjal in Marathi) is found across Maharashtra and Karnataka, where it is also called brinjal bath. The Maharashtrian version uses sesame seeds and coconut in the spice paste giving it a nuttier, slightly sweeter base than the Karnataka version. It is made for festivals and as a temple prasad food at many Maharashtra temples. The cooled rice technique — using leftover rice from the previous meal — is the traditional approach.