Vaanghi Bhaath
Serves 4
| Ingredients | |
|---|---|
| 2 cups rice, half cooked | 4 green chillies, chopped |
| 2 onions, chopped | 2 tsp ginger garlic paste |
| 1" cinnamon stick | 3 cloves |
| 4 cardamoms | 2 tsp khus khus seeds |
| 1 lb baby eggplants | Salt to taste |
| 4-5 tbsp ghee or butter | |
Method
- Mix cloves, cinnamon stick, cardamoms, khus khus seeds and fry them in little ghee until golden in color.
- Cool and blend them to a fine powder. Heat the remaining ghee and fry the eggplant pieces until golden brown in color.
- Remove from heat and keep aside. In the remaining ghee, fry the green chillies and onions until brown.
- Add ginger garlic paste to the onions mixture and mix well.
- Then add eggplant pieces along with half-cooked rice and cook until the rice gets done.
- Add the ground powder to the rice, mix well and garnish with coriander leaves if desired.
- By the same procedure, tomato bhaat can also be prepared.
- Substitute eggplants with tomatoes.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 421 | Carotene (μg) | 200.63 |
| Protein (g) | 9.5 | Vitamin C (mg) | 16.3 |
| Carbohydrate (g) | 51.5 | Mg (mg) | 85.1 |
| Fat (g) | 19.7 | Na (mg) | 4.4 |
| Fibre (g) | 2.91 | K (mg) | 256.8 |
| Minerals (g) | 1.6 | Mn (mg) | 0.71 |
| Calcium (mg) | 114.0 | Zn (mg) | 1.25 |
| Phosphorus (mg) | 181.93 | Cr (mg) | 0.02 |
| Iron (mg) | 2.64 | ||
Modification
Reduce the amount of fat used, preferably use oil.| Ingredients | |
|---|---|
| 2 cups rice, half cooked | 4 cardamoms |
| 4 green chillies, chopped | 2 tsp khus khus seeds |
| 2 onions, chopped | 1 lb baby eggplants |
| 2 tsp ginger garlic paste | Salt to taste |
| 1" cinnamon stick | 3 tbsp ghee or butter |
| 3 cloves | |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 359 |
| Protein (g) | 9.49 |
| Carbohydrate (g) | 51.5 |
| Fat (g) | 12.15 |
| Fibre (g) | 2.91 |
| Minerals (g) | 1.6 |