Vangi Bhat (Eggplant Rice) with Millet

Vangi bhat is a popular South Indian rice dish that hails from the state of Karnataka. This fragrant and flavorful dish is made with brinjal, also known as eggplant, which is sautéed with a variety of spices, onions, and tomatoes, and then combined with Basmati rice to create a dish that’s both delicious and satisfying.

This Recipe is free from:

☒Wheat

☒Peanuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients for vangi bhat (Millet): 

1. Brinjals / eggplants – small -5-6.
2. Small millet like – Barnyard millet or fox tail millet – 1 cup
3. Freshly grated coconut – 1/2 cup
4. Garlic cloves   – 3-4
5. Ginger – 1 inch
6. Sesame powder – 2 TBSP (Optional) 
7. Tamarind paste – 1 TBSP
8. Jaggery powder – 1 Tsp
9. Turmeric powder  – 2 Tsp
10. Red chili powder – 2 Tsp
11. Kanda-lasun masala or garam masala – 4 Tsp
12. Vegetable oil – 2 TBSP
13. Channa dal- 1 TBSP
14. Urad dal – 1 TBSP
15. Curry leaves – 8-10
16. Onion -2 finely chopped
18. Cilantro
19. Salt to taste
20. water – 1/4 cup + 2.5 cups

Method Of Preparing Vangi Bhat (Millet) –

1. To make the masala, grind freshly grated coconut, garlic, ginger, sesame powder (optional), tamarind paste, jaggery, turmeric powder, red chili powder, kanda lasun masala, cilantro, salt to taste, and 1/4 cup of water into a smooth paste. Make sure the mixture is not too watery as it needs to be stuffed into the eggplants or brinjals.
2. Wash the brinjals and cut them across, keeping them intact and making a slit for the masala. Stuff the masala into the brinjals and close them tightly. Save any remaining masala for later use.
3. Heat a heavy-bottomed pot or kadai over medium heat. Once hot, add oil and heat it. Add the brinjals to the pot and fry them on all sides until they turn slightly golden in color and the brinjals are 3/4 cooked. Remove the brinjals from the pot and set them aside.
4. In the same oil, add chana dal, urad dal, curry leaves, and finely chopped onions. Sauté until the onions turn translucent. Add the leftover ground masala and mix well. Sauté for a minute.
5. Add turmeric powder, red chili powder, kanda lasun masala, and salt to taste (keeping in mind that the masala already has salt in it). Mix well and sauté until the masala starts to release oil.
6. Take any small millet like Barnyard millet or foxtail millet, wash it thoroughly, and drain off the excess water. Add it to the masala and mix well.
7. Add 2.5 cups of water and mix well. Bring the water to a boil. Add the sautéed brinjals to the bhat. Just keep them on top and do not mix. Cover and cook on medium flame for 5-7 minutes or until all the water is absorbed and the millets are cooked. Cover and simmer on low heat for another 5-7 minutes. Add freshly chopped cilantro and serve hot with your choice of koshimbir, raita, or papad.

Vangi Bhat Millet is a delicious and nutritious meal that can be enjoyed on its own or paired with a variety of sides. It’s a great way to incorporate healthy whole grains and vegetables into your diet, while also indulging in rich and flavorful masala. Give this recipe a try and impress your family and friends with your culinary skills!

For best results, serve hot with a side of koshimbir, raita, or papad. You can also pair it with a refreshing drink like buttermilk or lemonade to balance out the spices. Enjoy!