Vangi Bhath
Vangi Bhath is a rice dish popularly made in the Maharashtrian and Karnataka cuisine. This is a simple one pot vegan recipe of spiced brinjal rice. Pair with Curd/Raita
Ingredients
- 200 g Brinjal (washed and cut)
- 140 g Sona Masoori Rice (washed)
- 2 tbsp Refined Oil
- 0.5 tsp Mustard Seeds
- 0.5 tsp Turmeric
- 2 tsp Sambar Powder
- 20 g Peanuts (Raw)
- 1 tsp Hing
- 10 leaves Curry Leaves (washed)
- 2 Dried Red Chilli (remove stem)
- 0.5 tsp Sugar
- 2 tsp Vangi Bath Powder
- 0.5 tsp Coriander Powder
- 2 stems Coriander Leaves (minced)
- 420 ml Water
Instructions
Add initial ingredients to jar
Add 2 tbsp Refined Oil, 0.5 tsp Mustard Seeds, 0.5 tsp Turmeric, 2 tsp Sambar Powder, 20 g Peanuts (Raw), 1 tsp Hing, 10 leaves Curry Leaves (washed), and 2 Dried Red Chilli (remove stem) to The Upliance 2.0 jar. Select sauté mode at 110°C for 30 seconds. The device will now sauté the spices.
The device will now cook the brinjal
Add 200 g Brinjal (washed and cut), 0.5 tsp Sugar, 2 tsp Vangi Bath Powder, and 0.5 tsp Coriander Powder to The Upliance 2.0 jar. The Upliance 2.0 will cook the brinjal with the spices at 95°C for 300 seconds with automatic stirring. Add 100 ml water.
Add rice and water, then cook
Add 140 g Sona Masoori Rice (washed) and 320 ml Water to The Upliance 2.0 jar. Seal the jar with silver foil. The Upliance 2.0 will cook the Vangi Bhath at 95°C for 420 seconds with automatic stirring. Then let it rest for 3 seconds.
The dish is ready
Garnish with 2 stems Coriander Leaves (minced). The Upliance 2.0 will automatically stir for 900 seconds. The Vangi Bhath is ready to serve.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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