Vangi Bhath recipe (Brinjal rice) is a popular Karnataka dish made with brinjal, special homemade spice powder, and spices that are tossed with cooked rice.
Vangi bhath rice is a very popular dish in states like Karnataka, Andhra Pradesh, Tamil Nadu, and Maharashtra, where Vangi translates to brinjal/baingan/eggplant and Bhath/Bhath/Bhat translates to rice.
Growing up, vangi bhath, puliyogare, bisi bele bhath, and curd rice were staple lunch dishes in our home. It's a great kids school lunch box option as well. If you don’t like brinjal, you can swap it with bell peppers in the same recipe. My husband loves this dish; whenever I find green brinjals in the market, I prepare it. Also, check out my aloo baigan dish.
Ingredients
- Brinjal: Typicaly green brinjals are used to make vangi bhath. But you may also use purple brinjals.
- Rice: I used medium-grain sona masoori rice. You can also use basmati rice.
- Vangibhath Powder: I used MTR Vangibhath powder. You can use any brand or make vangibhath powder at home. I will share the recipe soon.
- Tempering Ingredients: mustard seeds, chana dal, urad dal, curry leaves, and hing.
- Nuts: I added cashews for the crunch. You may also use peanuts.
- Tamarind Extract: I used lemon-sized tamarind and soaked it in hot water for 15 minutes. Then, the pulp was extracted.
- Sweetener: Typically, jaggery is used. You can skip it.
How to Make Vangibhath
Rinse 1 cup of sona masoori rice and cook the Sona Masoori Rice Instant Pot Electric Pressure or stovetop pressure cooker. Once cooked, spread it out on a wide plate and let it cool completely, this step helps to achieve separate and non-mushy rice.
Cut 3 green brinjals into thick stripes and soak them in salted water. This prevents brinjal from turning brown. Keep them aside.
Heat 2-3 tablespoons oil in a Kadai. Then add 1 teaspoon of mustard seeds and let them splutter.
Then add 1 teaspoon urad dal, 1 teaspoon chana dal, and 8-10 cashews. Saute till the dals turn golden brown.
Add 1 stalk of curry leaves, and 1 pinch of hing (asafetida). Saute for a few seconds.
Next, add about 2 cups green brinjals and saute for 2-3 minutes till the brinjals are half-cooked.
Then, add ½ teaspoon turmeric and salt. Mix everything well.
Add ¼ cup tamarind extract, 1 teaspoon jaggery, and ¼ cup water. Cook for 2-3 minutes till the brinjals are cooked well.
Add 2-3 tablespoons vangibath powder, and mix well. Do not cook the mixture for more time after adding the powder.
Then add cooked sona masoori rice, mix everything well, and turn off the gas.
Garnish it with coriander leaves if you desire. Serve brinjal rice hot with raita or yogurt.
What to Serve with Vangibhath Rice?
Serve Vangi bhath rice with a side of yogurt or onion tomato raita, pickle, and papad.
Storage Suggestions
- Store: Leftover brinjal rice stays well in the fridge for 2-3 days. Let it cool completely, and then store it in an airtight container.
- Reheat: Sprinkle water and reheat the vangibhath in the microwave or stovetop until it warms through.
Tips & Variations
- Other Veggies: You can also add other veggies like bell peppers, potatoes, and green peas.
- Other Grains: Substitute white rice with brown rice, quinoa, or millet.
- Leftover Rice: You can even use leftover rice for this recipe.
- Coconut: You can garnish with some grated fresh coconut to add mild sweetness to the rice dish.
- Nuts: You can add roasted peanuts or cashews to get the crunch in the rice recipe.
- Spice Powder: You can use either store-bought or homemade vangi bhath masala.
More South Indian Rice Recipes
Vangi Bhath (Brinjal Rice)
Equipment
Ingredients
To cook rice
- 1 cup sona masoori rice
- 2 cups water
For Vangi Bhath Rice
- 3 green brinjals (about 2 cups)
- 2-3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 8-10 cashews
- 1 stalk curry leaves
- 1 pinch asafoetida/hing
- ½ teaspoon turmeric
- salt to taste
- ¼ cup tamarind extract
- 1 teaspoon jaggery
- ¼ cup water
- 2-3 tablespoons vangibath powder
- 2 tablespoons coriander leaves (optional)
Instructions
- Rinse the rice and cook the Sona Masoori Rice Instant Pot Electric Pressure or stovetop pressure cooker. Once cooked, spread it out on a wide plate and let it cool completely, this step helps to achieve separate and non-mushy rice.
- Cut the green brinjal into thick stripes and soak them in salted water. This prevents brinjal from turning brown. Keep them aside.
- Heat oil in a Kadai. Then add mustard seeds and let them splutter.
- Then add urad dal, chana dal, and cashews. Saute till the dals turn golden brown.
- Add curry leaves, and hing (asafetida). Saute for a few seconds.
- Next, add green brinjals and saute for 2-3 minutes till the brinjals are half-cooked.
- Then, add turmeric and salt. Mix everything well.
- Add tamarind extract, jaggery, and water. Cook for 2-3 minutes till the brinjals are cooked well.
- Add vangibath powder, and mix well. Do not cook the mixture for more time after adding the powder.
- Then add cooked sonamasuri rice, mix everything well, and turn off the gas.
- Garnish it with coriander leaves if you desire. Serve brinjal rice hot with raita or yogurt.
Notes
Tips & Variations
- Other Veggies: You can also add other veggies like bell peppers, potatoes, and green peas.
- Other Grains: Substitute white rice with brown rice, quinoa, or millet.
- Leftover Rice: You can even use leftover rice for this recipe.
- Coconut: You can garnish with some grated fresh coconut to add mild sweetness to the rice dish.
- Nuts: You can add roasted peanuts or cashews to get the crunch in the rice recipe.
- Spice Powder: You can use either store-bought or homemade vangi bhath masala.
Nutrition
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Sri
Very comprehensively explained the recipe
Bhavana Patil
Thank You:)