Spicy Eggplant Rice | Vaangi Bhaat | Instant pot | Vegan

Vaangi refers to Eggplant and Bhaat simply means Rice. Vaangi Bhaat is a traditional Maharashtrian dish made with eggplant flavored with some spices. It served as a main course along with Raita . People use small purple eggplants for this dish, but you can use any variety whichever is available.

Basic Ingredients:

1. 6 small eggplant chopped length wise
2. 1/2 cup chopped onions
3. 1 cup Basmati rice 
4. 2 cups water
5. 2 tbsp Oil
6. Salt to taste
7. 1 tbsp tamarind extract
8. 1 tbsp jaggery powder
9. 1 tbsp chopped cilantro 
10. 5-6 curry leaves
11. 1/4 cup fresh grated coconut

Spices:

1. 1 tsp cumin seeds/ jeera
2. 1 tbsp Chana dal/ Split Chickpeas
3. 1 inch Cinamon stick
4. 1 bay leaf
5. 2 tsp Vaangi Bhaat masala (I used the store bought)
6. 1/2 tsp turmeric powder 
7. 1/2 tsp garlic powder (optional)

Method:

• Wash rice with water 3-4 times under running water
• Turn on IP on Sauté mode, heat oil, add cumin seeds, chana dal, curry leaves, cinnamon stick and bay leaf and sauté until fragrant.
• Add onions and sauté until they are translucent.
• Add chopped eggplant and sauté them until half cooked.
• Add rice and water. 
• Add Vaangi Bhaat masala, tamarind extract, jaggery, salt, turmeric powder, garlic powder and mix well.
• Turn off sauté mode on IP and cover the lid. Turn on pressure cook mode on high and set the timer for 10 mins. Allow the presssure to release naturally. 

• Once pressure is released, open the lid and mix the rice and garnish it with cilantro and coconut.
• Serve Vaangi Bhaat with Cucumber Raita or Carrot Raita.

Notes:

• Usually 1/4 cup of peanuts are added to the dish which sautéing. I haven’t added them because of allergy issues.