Hotel style vanghi bhath recipe ( brinjal pulao)

 

Ingredients 

Green mysore badanekayi ( brinjal //baingan//eggplant)—6

Tomatoes—2 medium sized 

Onion—1 medium sized 

Fresh green peas (batani//matar)—1 cup or frozen peas 

Tamarind soaked in water (hunase hannu//imli)—small lemon sized 

Shunti (adarak//ginger)—2 inch piece 

Garlic—(belluli//lehsun)—3 pods

Curry leaves (karibevu//kadipatta)—few

Coriander leaves (kothambari soppu//dhania)—2 tablespoon chopped 

Rice—( sona masoori or basmati or pulao rice)—1 cup

( note;; you can soak rice for 15 to 20 minutes) optional 

Salt—to taste

Jaggery powder (Bella//gud) or sugar—1 tablespoon 

Vanghi  bhath powder—3 tablespoon https://lakshmiadugegalu.blogspot.com/2021/01/vangi-bhath-pudipowder.html

Water—2 cups

 For  seasoning (oggarane)

Oil—4 tablespoon 

Cloves (lavanga)—4

Dalchini (cinnamon sticks)—2 inch  pieces 

Cardamom pod (ellaki//elaichi)—1 

Bay  leaf (pulao leaf)—1

Pressure cooker

Method 

Wash rice and drain water completely .

Chop brinjal into large cubes.

Chop tomatoes,onions,ginger and garlic and keep it ready.

Heat oil in a pressure cooker and add in bay leaf,dalchini,cloves,cardamom and sauté on medium flame.

Then add in chopped ginger,garlic and karibevu and saute for few seconds.

Then add chopped onion and sauté onions turns translucent and soft.

Now add chopped tomatoes and saute for few minutes.

Then add green peas,chopped badanekayi pieces and stir for a few minutes.

Add in salt,jaggery powder,tamarind juice,and stir well.

Then add vanghi bhath powder,coriander leaves and mix well .

Finally add in 2 cups of water and put the cooker lid and pressure cook for 1  or 2 whistle.

Switch off the stove.

When pressure reduces open the lid and give a gentle mix to combine well.

Now vanghi bhath is ready to serve.

 Serve with raita of your choice.