Karina Sharma
Brinjal (eggplant), rice, and spices like cumin, coriander, red chili, fenugreek, and cloves , lemon come together to create a flavorful dish.
Cook the rice until soft and set it aside to cool.
Heat oil in a pan, add mustard seeds, cumin seeds, and sauté chopped brinjal until soft.
Add sliced onions and ginger-garlic paste. Sauté until golden brown.
Add the cooked rice and toss gently to combine all ingredients. Cook for 2-3 minutes.
Turn off the heat and add the lemon juice. Mix them until the rice is fully incorporated with the spice powder.
Enjoy your homemade Vangi Bhaat, a perfect meal full of spices and flavor.