Name: Quinoa Vaangi Bhaat ( Maharashtrian Style) recipe by Poonam Bachhav at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: ½ cup quinoa; 3-4 brinjals; 2 tablespoon oil; 1 teaspoon jaggery powder; Gooseberry size piece of tamarind; ¼ teaspoon Turmeric powder; 1 bay leaf; 1 star anise; ¼ teaspoon Mustard seeds; ¼ teaspoon Cumin seeds; Pinch of Asafoetida; Salt to taste; 1 teaspoon lime juice (optional); For spice powder : 3 tablespoon grated dry coconut; 3-4 cloves; 3-4 black pepper corns; 1-inch cinnamon stick; 1 tablespoon coriander seeds; ½ tablespoon cumin seeds; 1 teaspoon Sesame Seeds; 2-3 dry red chilies; For garnishing :1 teaspoon fresh scrapped coconut; Small bunch of fresh coriander

ABOUT Quinoa Vaangi Bhaat ( Maharashtrian Style) RECIPE

Vaangi bhaat is a delicious Maharashtrian preparation of brinjal rice cooked in aromatic spices. I have replaced rice with quinoa in this recipe and it turned out to be quite flavorful. A one-pot meal, Quinoa Vaangi Bhaat is spicy, sweet and sour all at the same time. Freshly made aromatic spice powder makes it all the more flavorful. This is an onion garlic free and gluten free recipe and tastes great when served with some raita or mattha (spiced butter milk )

Ingredients Serving: 2

½ cup quinoa
3-4 brinjals
2 tablespoon oil
1 teaspoon jaggery powder
Gooseberry size piece of tamarind
¼ teaspoon Turmeric powder
1 bay leaf
1 star anise
¼ teaspoon Mustard seeds
¼ teaspoon Cumin seeds
Pinch of Asafoetida
Salt to taste
1 teaspoon lime juice (optional)
For spice powder : 3 tablespoon grated dry coconut
3-4 cloves
3-4 black pepper corns
1-inch cinnamon stick
1 tablespoon coriander seeds
½ tablespoon cumin seeds
1 teaspoon Sesame Seeds
2-3 dry red chilies
For garnishing :1 teaspoon fresh scrapped coconut
Small bunch of fresh coriander

Instructions

Wash quinoa and soak it in water for 15 minutes.
Meanwhile we can make the vaangi bhaat masala . For that dry roast all the ingredients listed under Spice powder on low to medium flame until aromatic. Allow the spices to cool down . Transfer to a grinder jar and grind to a coarse powder.
Wash and soak the tamarind in hot water for 5 minutes. Mash the softened tamarind and strain .Reserve the water.
Wash the brinjals. Remove the crown and chop them in vertical pieces . Soak the brinjal pieces in water until use.
Heat oil in a pressure cooker. Add mustard seeds. Once they splutter add cumin seeds. Let the seeds sizzle. Now add bay leaf followed by star anise.
Add the brinjal pieces followed by turmeric powder and asafoetida. Stir fry for 1-2 minutes.
Add 1 tablespoon of vaangi bhaat masala . Mix well.
Now add the soaked and drained quinoa and 3/4 cup water.
Add salt, jaggery powder and tamarind water.. Give a quick stir. Close the lid of pressure cooker and allow to cook for 2 whistles on low to medium flame. Put off the flame.
Open the lid once the pressure has released.
Add lime juice and chopped coriander. Mix well and fluff the quinoa vaangi bhaat.
Garnish with scrapped coconut and coriander leaves and serve the quinoa vaangi bhaat with some raita . I have served with mattha ( spiced butter milk)

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