Maharashtrian Vangi Bhaat | How to make Maharashtrian Vangi Bhaat

By Bethica Das  |  13th May 2018  |  
5 from 1 review Rate It!
  • Maharashtrian Vangi Bhaat, How to make Maharashtrian Vangi Bhaat
Maharashtrian Vangi Bhaatby Bethica Das
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About Maharashtrian Vangi Bhaat Recipe

This dish reminds me of my stay in Mumbai and when I first learnt about it from a neighbour. It is a very popular rice dish from Maharashtra, where rice is cooked with eggplants and the typical Maharashtrian spice mix called Goda Masala. It is mildly tempered with cumin, mustard, asafoetida, curry leaves and peppercorns. It is a one dish meal and is generally had with some salad, papad or simple raita. Country....UAE.

Maharashtrian Vangi Bhaat

Ingredients to make Maharashtrian Vangi Bhaat

  • 1 cup Basmati rice, soaked for an hour
  • 4-5 long eggplants, chopped to 1" pieces
  • 2-3 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 8-10 peppercorns
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 3 tbsp. goda masala
  • 12-15 roasted cashew nuts
  • coriander leaves to garnish

How to make Maharashtrian Vangi Bhaat

  1. Heat oil in a pan and temper with the cumin seeds and mustard seeds. After it stops spluttering, add the asafoetida, peppercorns and the curry leaves.
  2. Now add the chopped eggplants, turmeric powder and salt and saute till light brown. Add the rice, half of the cashew nuts, goda masala and 1 1/2 cups water.
  3. Pressure cook for 2 whistles. Remove when cool and serve, garnished with cashew nuts and coriander leaves.

Reviews for Maharashtrian Vangi Bhaat (1)

Hema Mallika year ago