Vangi Bhath / Vangi Bhaat / Brinjal Rice

Vangi Bhath is brinjal rice or eggplant rice. This dish is famous in South Indian states  like Karnataka and Andra Pradesh . Vangi Bath is a flavoured rice recipe, where rice tossed in spices and brinjal (egg plant).

Vangi Bhath

  • Basmathi Rice - 1 1/2 cups
  • Eggplant/Brinjal - 6 small or 3 long (cubed)
  • Mustard seeds - 1 tbsp
  • Channa dhal - 1 tbsp
  • Peanuts - 2 tbsp
  • Cashew nuts - 1 tbsp
  • Curry leaves - 4 or 5 leaves
  • Turmeric powder - 1/4 tbsp
  • Tamarind - gooseberry sized ball (Soak tamarind in hot water and extract tamarind juice and discard the pulp)
  • Grated Coconut - 1 tbsp
  • Coriander leaves
  • Oil
  • Salt to taste
  To Grind:
  •  Red chillies - 3
  • Cinnamon stick - 1 inch piece
  • Cloves - 3 or 4
  • Channa dhal - 1 tbsp
  • Urad dhal - 1 tbsp
  • Coriander seeds- 1 tbsp
     Dry roast red chillies, cinnamon stick, cloves, channa dhal, urad dhal and coriander seeds until they become slightly brown. Cool the above roasted ingredients and grind them to a fine powder

                        1. Wash and soak rice in 1 cup rice: 1 and a half cup water ratio for 30 minutes.
                        2. Cook rice by adding salt and keep aside.
                        3. Heat oil in a pan, add mustard seeds. Once the mustard seeds splutter, add channa dhal and saute for a minute.
                        4. Add peanuts and saute until they  are slightly browned.
                        5. Add cashew nuts and saute until they slightly change colour.
                        6. Add turmeric powder and curry leaves.
                        7. Add Brinjal (egg plant) and saute well.
                        8. Allow the brinjal (egg plant) to cook over low flame with closed lid.
                        9. Stir time to time, if needed sprinkle water for the brinjal to cook.
                        10. Once the brinjal are soft, add little salt, add the ground powder, tamarind juice, grated coconut and saute well for about 2 minutes.
                        11. Now add the cooked rice and mix gently until the masala gets coated onto the rice.
                        12. Cover the rice with a lid and allow to cook for 2 minutes.
                        13. Now turn off heat, garnish with coriander leaves and serve hot.