Vaangi bhaat translates to brinjal or eggplant rice. I was first introduced to this while I studied in Belgaum. It is a pretty famous way of utilizing eggplants in Karnataka and Maharashtra. I do not eat brinjals since I am allergic, however, Mayur had never tasted this rice so I decided to make a little for him. He absolutely loved it! It is a very simply spiced rice, packed with a lot of flavors. 

What you will need:

How to make it:

• In a mortar and pestle, add the ginger, garlic, green chilies, cloves, and black peppercorns. Crush into a coarse paste. You can reduce the level of green chilies if you do not like spicy food. 
• Wash and slice the brinjals lengthwise.
• Heat ghee in the instant pot on a sauté mode. If you don’t have an instant pot, use a cooker. 
• Add the cumin seeds and bay leaves. Add the above-crushed masala paste and turmeric. Sauté for a minute. 
• Add the brinjal and saute until half cooked. 
• Add in washed rice. You do not have to use basmati rice as this is usually made with regular rice. 
• Add water and salt. Mix well.
• If using an instant pot, cover, and cook on rice mode for 15 minutes. If using a cooker, cover and cook for 2 whistles. 
• Enjoy!