Vangi Bhath
Serves 4
| Ingredients | |
|---|---|
| Basmati Rice 1 cup | Salt as required |
| Eggplant (brinjal or vangi) 1/2 large | Lemon juice 1/2 tsp |
| Tomatoes 2 | Ghee 1 tbsp |
| Green chillies | Grated coconut 1/2 cup |
| Onion 1 | Vangi bhath masala powder (same bisbele bhath masala) |
For Seasoning
| Ingredients | |
|---|---|
| Oil 4 tbsps | Black gram dal 1 tsp |
| Mustard seeds 1/2 tsp | Turmeric powder 1/2 tsp |
| Bengal gram dal 1 tsp | |
Method
- Cook rice. Cool and separate grains by adding ghee.
- Cut eggplant, onions and chillies lenghtwise (thin stripes).
- Heat oil and add seasonings. When it turns to golden brown add chillies and onions, wait for onions to get translucent.
- Then add eggplant pieces and tomatoes. Fry till eggplant becomes tender. Add vangi bhath masala powder.
- Pour rice over it, sprinkle salt and mix well. Lastly add grated coconut, coriander leaves and lemon juice.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 342 | Carotene (μg) | 142.38 |
| Protein (g) | 4.42 | Vitamin C (mg) | 6.85 |
| Carbohydrate (g) | 26.52 | Mg (mg) | 37.4 |
| Fat (g) | 24.21 | Na (mg) | 4.85 |
| Fibre (g) | 1.74 | K (mg) | 134.13 |
| Minerals (g) | 0.78 | Mn (mg) | 0.32 |
| Calcium (mg) | 42.86 | Zn (mg) | 0.63 |
| Phosphorus (mg) | 107.5 | Cr (mg) | 0.009 |
| Iron (mg) | 1.2 | ||
Modification
Reduce the amount of oil used.| Ingredients | |
|---|---|
| Basmati Rice 1 cup | Salt as required |
| Eggplant (brinjal or vangi) 1/2 large | Lemon juice 1/2 tsp |
| Tomatoes 2 | Ghee 1 tbsp |
| Green chillies | Grated coconut 1/2 cup |
| Onion 1 | Vangi bhath masala powder (same bisbele bhath masala) |
For Seasoning
| Ingredients | |
|---|---|
| Oil 3 tbsps | Black gram dal 1 tsp |
| Mustard seeds 1/2 tsp | Turmeric powder 1/2 tsp |
| Bengal gram dal 1 tsp | |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 308 |
| Protein (g) | 4.42 |
| Carbohydrate (g) | 26.52 |
| Fat (g) | 20.46 |
| Fibre (g) | 1.74 |
| Minerals (g) | 0.78 |