Instant Pot Vangi Bhath/Eggplant Pulao: Easy Healthy Eggplant Recipes

Hello Foodies,

Vangi Masala Bhath/Eggplant Pulao is a lingering dish that incorporates most of the trademark flavors of Indian cuisine. Every Pulao dish I have prepared in the Instant Pot was excellent, the pulao is full of aromas, and boasting balanced flavors. This Vangi Bhath is a top-ranked menu item for many functions and weddings in Maharashtra. This Vangi Bhath is our favorite meal. I make it often, and it comes out delicious every time.

Playing with greens and pairing them with a variety of spices or masalas is the key to creating diverse taste and flavors. Recently McDreamy and I was craving for aromatic Shadi Wala vangi bath and so to satiate our longings I have prepared this vangi masala bath or eggplant pulao in instant pot. In Marathi weddings or any Marathi functions, vangi holds the top spot among all the vegetables.

YouTube Video:

Eggplant Pulao or vangi bath is a straightforward recipe and gets ready in under 15 minutes. You can serve it with plain yogurt, or with koshimbir or eat as it is. I have used my Homemade Vangi Bhath Masala Powder to make this recipe. I like the combination of spices and of all the ingredients that go into this dish as it really makes the humble eggplant pulao very tasty! If you don't like eggplant, I am sure this eggplant pulao will make you an eggplant fan club. So guys give this dish a try.

Preparation Time:5 Minutes; Cooking Time:10 Minutes.
Each serving of Vangi Bhath/ Eggplant Pulao Contains 239 cal.

Ingredients:

Basmati Rice 1 ½ Cups (Soaked in water for 15 Minutes)
Vangi(Eggplant/Brinjal) 3-4, washed and cubed
Green peas 1/4 Cup
Vangi Bhath Masala Powder 2 Tbsp
Green chilies 3 strips, slit
Lemon Juice 1 Tbsp
Coriander Leaves ¼ Cup
Bay leaf 1
Cardamom 3 pods
Water 3 ½ cups
Salt 1 Tsp
Veg.oil 3 Tsp

Instructions:

Turn on sauté mode of the instant pot and heat oil.
Add bay leaf, cardamom pods, and green chilies and stir well.
Now, add peanuts and roast for a minute.
Add cubed eggplant/Brinjal/vangi, and sauté and cook for 1-2 minutes.
Add green peas, vangi bath masala powder, salt, lemon juice, and mix well.
Lastly, add rice, and water 3 ½ cups and mix all well.
Close the lid and place the vent on a sealing position. Cook on manual mode(Hi) for 6 minutes.
NPR for 5 minutes and then release the remaining pressure manually.
Open the lid and add chopped coriander leaves and give it a quick stir.
Here, Healthy and flavorsome Vangi Masala Bhath is ready to serve. Enjoy!!!

My Take:

If you like, you can add ginger garlic and onions too.
You can add other veggies to make it more delicious and nutritious.
You can add ghee instead of oil.
Soak rice in water for at least 10-15minutes.

Dietary Comment :

The calorie count is based on a 2000 calorie diet.
Per serving contains 239 calories, along with 40 g carbohydrates, 7.1 dietary fiber, 7.6 g fats, and 7.43 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.