Vangi Poha | Vangi Pohe | Poha Recipes

Did you ever imagine poha recipe with eggplants(brinjals)? Never right ? and even I never thought of it until I found it in a menu of small but famous breakfast joint called 'Prakash' in Mumbai.It is our favorite breakfast joint and there we would get typical Maharashtrian fare like Sabudana Vada, Kothimeer Vadi, Batata Vada, Thalipeeth, Misal, Batata Poha, Khichdi, Vatana Pattice, Sheera, Piyush etc.We have visited this place many times and have tried almost everything on their menu and we do not miss to visit this place if we have guests over to let them taste the typical Maharasthrian fare.

'Batata Poha' and 'Kanda Poha' are quite common and easily available in breakfast joints in Mumbai.But when I found Vangi Pohe in their menu I could not stop myself from trying it immediately and liked it for its different taste.'Vangi' in marathi means 'Eggplants' and this poha is prepared using eggplants.

I have tried to recreate the Vangi Poha with my own South Indian touch by adding the Vangibath powder which is quite essential to bring the real vangibath taste.However if you do not have vangibath powder you can give a try with goda masala,though I would not suggest garam masala but it is the last option to use if you do not have vangibath powder or goda masala at hand.I absolutely love this recipe and have prepared many times.

Check out other similar recipes - Vangibath | Brinjal Rice and Rava Vangibath in my blog.

Vangi Poha(Vangi Pohe) | Eggplant Poha Recipe:

Serves 2

Prep time:10 mins+soaking time | Cooking time:20 mins | Total time: 30 mins

Cuisine: Indian | Category : Breakfast/Snacks

Ingredients:

2 cups Poha(flattened Rice/atukulu)

2 meidum long purple Brinjals,cut into small cubes

1 large Onion,thinly sliced

2-3 tbsp Peanuts,roasted and skinned

5-6 Green Chillies,slit

2 tsp Vangibath powder

1 tsp Cumin seeds

1/2 tsp Mustard seeds

1/4 tsp Turmeric powder

8-10 Curry leaves
2 tbsp grated fresh Coconut(optional)

2 tbsp chopped Coriander

juice of 1 small Lemon

1/2 tsp Sugar

2 tbsp oil

Salt to taste

Method:

• Wash and soak poha in enough water(just add up to the level of poha) for 8-10 mins.As I have a slight medium thick variety it did not take much time.If you are using thick variety soak it with little more water and also for long time,say 15-20 mins.
• Chop the brinjals into fine cubes and let them immerse in water until its usage.This will remove the bitterness of brinjals if any and also would not let them change their color.
• Heat oil and crackle mustard seeds and cumin seeds.Add ground nuts and fry until they turn red and slightly crisp.
• Add cut green chillies,curry leaves and fry for a minute,add sliced onions and fry until they are crisp and pink.
• Add cubed brinjal pieces and fry well for 2-3 mins.Cover it and cook for 6-8 mins by stirring it in between until it is cooked completely.
• Add sugar,turmeric powder,salt,vangibath powder and cook it covered for a minute.
• Add soaked poha and give a good stir until everything is mixed properly.
• Add lemon juice,grated coconut(I did not use as I did not have) and chopped coriander just before removing from stove and mix well.

Serve it hot with chips/sev/chiwda/sliced cucumber and lemon wedges with a cup of tea.

Notes:

1. You can use small variety brinjals too ,use 4-5 small brinjals.
2. The addition of vangibath powder adds a nice taste,do not add it in excess too.If you do not have vangibath powder add either 1/2 tsp goda masala or 1/4 tsp garam masala to the recipe.

Check out other Poha varieties for breakfast.

• Atukula Upma/Lemon Poha
• Coconut Poha/Kobbari Atukulu
• Gojju Avalakki/Pulusu Atukulu
• Kothimeera Atukulu/Dhaniya Poha

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