Foxtail Millet Vangi Bhaat / Bath / Bhat

 

          Here is a new twist to the original Vangi Bhaat, where I replaced rice with Foxtail Millet. Hence, Both diabetic and heart friendly, it contains a lot of antioxidants, helps in reducing blood sugar levels, has healthy carbs, dietary fibre, calcium, iron and can be consumed in place of rice and wheat. You can relish as it is or with some salad, papad or raita So check out the step by step pictorial recipe to prepare this great comforting and a hassle free one-pot meal.

         

           Vangi Bhaat in general, is a very popular dish from Maharashtra, where rice is cooked with eggplants and the typical Maharashtrian spice mix called Goda Masala. It is mildly tempered with cumin, mustard, asafoetida and curry leaves. It is a one-pot meal that is typically had as it is or with some salad, papad or raita. Vangi Bhaat is also popular in Karnataka, where the spices used are different. Nevertheless, both the varieties are simply yummy.

• 1/2 cup Foxtail Millet, soaked for 15 minutes
• 5-6 baby eggplants, each cut to 4 pieces
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• 2 bay leaves
• 2 dry red chilies
• 1-2 green chilies, slit
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 3-4 tbsp. goda masala (Recipe given below)
• 2 tbsp. roasted peanuts
• coriander leaves to garnish
• fresh grated coconut to garnish

          Pressure cook the soaked Foxtail Millet in 1 cup water for 3 whistles. Once it has cooled down, then fluff it up with a fork and keep aside.

          Heat oil in a pan and temper with the cumin seeds, fenugreek seeds, bay leaves, dry red chilies and mustard seeds. 

          After it stops spluttering, add the asafoetida, green chilies and curry leaves. Sauté for a few seconds.

          Now add the onion and sauté until translucent. Then add the eggplants, turmeric powder and salt and sauté till it is tender.

         Add the cooked millet, peanuts and goda masala. Mix everything well and stir fry for 2 minutes.

         Serve, garnished with fresh grated coconut and coriander leaves.

Goda Masala-

• 2 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1" cinnamon
• 2 green cardamoms
• 4-5 cloves
• 5-6 dry red chilies
• 3 tbsp. fresh grated coconut
• 1 tbsp. sesame seeds

          Dry roast the coconut first till golden brown. Keep aside. Then roast all the other ingredients for a minute on low flame. When cool, grind them all together into a powder and store in an air tight container.

                       Heat oil in a pan & temper with the cumin seeds, fenugreek seeds, bay

                       leaves, dry red chilies and mustard seeds. 

                      After it stops spluttering, add asafoetida, green chilies & curry leaves. 

                      Sauté for a few seconds.

                                   Add the onion and sauté until translucent. 

                          Add the eggplants, turmeric powder & salt & sauté till it is tender.

                    Add the cooked millet, peanuts & goda masala. Mix everything well and 

                    stir fry for 2 minutes.

                             Serve, garnished with fresh grated coconut & coriander leaves.