Vaangi Bhaat

Born and raised in Mumbai, the food cooked in my house is a combination of traditional Saraswat dishes as well as the Maharashtrian ones. Vaangi Bhaat is a quick fix if you don’t want to eat an elaborate roti-subzi fare per usual.


  • 2-3 Rosa Bianca Eggplants (small-medium)
  • 1-2 Baby Potatoes
  • 1 Cup Rice
  • 3 Cups Water
  • Salt to Taste
  • 2 Onions (medium)
  • 2 Teaspoons Cumin Seeds (Jeera)
  • 1 Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoons Red Chili Powder
  • 2 Teaspoons Garam Masala Powder
  • 2 Teaspoons Ginger Garlic Paste
  • Grated Coconut for Garnishing
  • Fresh Coriander for Garnishing


Prep: 15 minutes
Cooking: 30 minutes

  1. Chop the potatoes and eggplant and soak them in water.
  2. Heat oil in a pressure cooker. Add in the cumin seeds and let them pop. Then add chopped onions and sauté well for 5 minutes. Then add the ginger garlic paste and mix well.
  3. Strain water from the chopped potatoes and eggplant and add them to the pot. Sautee for 2-3 minutes.
  4. Add a cup of rice and mix well. Then add turmeric, red chili powder, garam masala and mix well.
  5. Now add 3 cups of water, salt to taste and stir. Cover the pressure cooker and cook the Vaangi Bhaat for 3-4 whistles.
  6. Garnish with grated coconut and freshly chopped coriander.
  7. Serve Vaangi Bhaat with cold raita.