Brinjal Rice(Vaangi Baath)
Vangi Bath or Brinjal Rice is very popular dish in Karnataka. A delectably yummy dish made with brinjal and a special spice powder.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
I’ m a big fan of Brinjal and tried to do lots of different dishes using Brinjal. Some people dont like brinjal, but I bet they will start liking brinjal when they try this Vaangi Bath recipe. Vangi Bath or Brinjal Rice is very popular dish in Karnataka. A delectably yummy dish made with brinjal and a special spice powder. This vangi bath powder is the magic behind this yummy dish. This is a perfect dish for potluck or party dish. Quick, simple, yet very delicious rice variety.
Vangi means brinjal/eggplant/baingan and bath means rice. Vangi bath is a dry rice dish which can be served with raita (mosaru bajji in kannada) and peanuts. Some of the other Karnataka Popular recipes are Saagu, Karnataka Style Tamarind Rice, Bisibelabath, Pineapple Gojju, Akki roti, etc. Among these popular recipes, I often make Sagu and Bisibelabath.
Brinjal Rice / Vaangi Bath / Vangi Bhath
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 897kcal
Vangi Bath or Brinjal Rice is very popular dish in Karnataka. A delectably yummy dish made with brinjal and a special spice powder.
Print RecipeIngredients
- 2 cups Cooked Rice
- 100 grams Brinjal
- 2 teaspoon Salt Adjust to your taste
- 2 tablespoon Cooking Oil
- 1/4 tsp Turmeric
- 10 Cashews
- 1 Onion slice it vertically
Ingredients for Vangi Bath Powder
- 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tsp Whole Urad Dal
- 2 Red Chili
- 2 tsp Cooking Oil
- 1/4 tsp Turmeric Powder
- 1 tbsp Coriander Powder
- 2 tsp Grated Coconut
- 1/4 tsp Asafoetida (Asafetida / Hing)
- 1/4 tsp Sesame Seeds
Ingredients for Seasoning
- 2 tsp Cooking Oil
- 1 tsp Cumin Seeds
Instructions
- Cook the basmati rice fluffy and nicely and keep it ready
- Slice the onion vertically and keep it aside
- Wash and chop the brinjals into small cubes and keep it aside. Keep the chopped brinjals in water to avoid brinjal becoming black color due to oxidation.
- Keep a pan in a flame, add brinjals, turmeric and oil and toss well and keep in medium flame and allow it to cook completely and get roasted. Take the roasted and cooked brinjals separately
Lets make Vangi Bath Powder
- Heat another pan, add oil and when the oil is hot, add dals and fry till the dals turn golden brown color. Take it in a mixer. Add sesame seeds, coconut, hing and turmeric and fry till the coconut turns slight golden color
- Grind all the fried ingredients in a mixer to a fine powder. Vaangi Baath Powder is ready.
Lets Make the Vang Bath
- Heat oil in a pan, add cashews and fry it till they turn golden brown color. Take this aside
- Now add cumin seeds to the hot oil and allow them to sputter
- Add chopped onions and add a pinch of salt and mix well and allow the onions to turn transparent and slightly brown
- Now add the chopped and cooked brinjal pieces and mix well along with necessary salt. Keep in flame for 2 minutes
- Add the vangibath powder and mix well and keep in flame for another 5 minutes
- Add the cooked rice to the brinjal fry
- Mix the cooked rice gently and add the cashew nuts and mix well
- The scrumptious and mild spicy Vaangi Bath is ready to serve with any raitha. Vaangi bath goes very well with cucumber raitha or onion Raitha
Video
Notes
- We can use any Raw Rice like Sona mesoori or basmati rice
- We can add little jaggery to enhance the flavor
- Make sure the brinjals don’t get too mushy.
- We can use the same spice powder and use other vegetables like chow chow(Cayote squash), carrot, tindora or okra.
Nutritional Info
Nutrition Facts
Brinjal Rice / Vaangi Bath / Vangi Bhath
Amount Per Serving (520 g)
Calories 897
Calories from Fat 279
% Daily Value*
Total Fat 31g
48%
Saturated Fat 16g
80%
Cholesterol 65mg
22%
Sodium 328mg
14%
Total Carbohydrates 143g
48%
Dietary Fiber 14g
56%
Sugars 12g
Protein 15g
30%
Vitamin A
48%
Vitamin C
44%
Calcium
17%
Iron
53%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
- Cook the basmati rice fluffy and nicely and keep it ready
- Chop the onion vertically and keep it aside
- Wash and chop the brinjals into small cubes and keep it aside
- Keep a pan in a flame, add brinjals, turmeric and oil and toss well and keep in medium flame and allow it to cook completely and get roasted. Take the roasted and cooked brinjals separately
- Heat another pan, add oil and when the oil is hot, add dals and fry till the dals turn golden brown color. Take it in a mixer. Add sesame seeds, coconut, hing and turmeric and fry till the coconut turns slight golden color
- Grind all the fried ingredients in a mixer to a fine powder
- Heat oil in a pan, add cashews and fry it till they turn golden brown color. Take this aside
- Now add cumin seeds to the hot oil and allow them to sputter
- Add chopped onions and add a pinch of salt and mix well and allow the onions to turn transparent and slightly brown
- Now add the chopped and cooked brinjal pieces and mix well along with necessary salt. Keep in flame for 2 minutes
- Add the vangibath powder and mix well and keep in flame for another 5 minutes
- Add the cooked rice to the brinjal fry
- Mix the cooked rice nicely and add the cashew nuts and mix well
- The scrumptious and mild spicy Vaangi Bath is ready to serve with any raitha. Vaangi bath goes very well with cucumber raitha or onion Raitha
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You don't need basmati rice. there are so many varieties of South indian rice for example, ponni, sambha, sona masuri which is from andhra/karnataka. I don't know why always basmati? it gives a north indian flavour to all the south indian dishes.
bit confused with step5. You mention to fry the dals and take to the mixer and then add coconut, sesame seeds, hing and turmeric and fry them. The picture below looks like we fry the dals, coconut, turmeric all together. Please confirm.
Hi, I tried this and it came out well.I did this with some alterations. I fried dals and coriander seeds in oil and i dry roasted coconut and sesame seeds.Then i grind everything together.Also, i prepared this without onions but still it tasted very well.I am not an egg plant lover, but when i cooked this, i liked it.Thanks for sharing this recipe.
Hello Subbu Mam
Thank you for the Delicious recipe. My dauhter is 4.5 years old and normally she does not prefer eating rice. Today to my surprise, she was asking for a second serving :))
I exactly followed as you had suggested step by step and the Brinjal Rice/ Vaangi baath was a rice-delicacy!! Cooking is an Art, where all can play a part but very few can make a mark…and a handful of people can make others do the same wonder they do.. you are one among them 🙂 Thank you for your sharing!
A.Sivambika, Mumbai
Dear Sivambiga Mam, Thanks for your kind words and glad to hear that your daughter liked our recipe. These words are real encouragement for us to serve better. Thanks.
My husband and I love brinjal and I thought I'll make Vaangi Baath today. As usual, your website is my go to place when i need new recipe inspiration… so when i saw this i thought who would go through the hassle of grinding the spice so late at night… normally i uses MTR Vaangi baath masala.. but since i didnt have it. i thought lets go ahead and try it. I made the spice mix and added it to the brinjal (only alteration i made, was to add a little bit of sugar to it)… just adding it to the brinjal mix made it taste sooooooooooooooooo good… i added the rice.. it tastes great… but i think this weekend i'll buy extra brinjal… and make a spicy brinjal curry using your spice mix… thank you so much for all your recipes. Really really appreciate it.
Great recipe, thanks. Suggestion: It may confusing for English speaking folks. You place a pan on the flame not in the flame. Also, you put the cashews aside not take the cashews. I hate to be picky, you are doing a wonderful job with the recipes. These details matter for non-Indian readers.
Keep posting, recipes.
Today I tried out this recipe which turned out to be awesome. As anuradha balaji said its better to dry roast coconut and sesame as they tend to be sticky and form lumps when powdered if they are roasted with oil. And I replaced cashews by peanuts which gave it a bit more south Indian touch(more over it helped me to be calorie conscious). Thanks for the recipe and I hope my hubby too loves it this way.
Good recipe. It came out really well. Thanks very much and keep posting such good recipes.
Tomorrow I am going2 try it..sure I comment..
Tomorrow I am going2 try it..sure I comment..
Came really nice with nice flavour as I added dhaniya seeds in masala..I did in cooker with 2 whistles.thanks for the recipe.
Semma recipe! Used a different kind of rice already cooked earlier in the day… And fried onions separately to use as a topping for only those who east opinions in our family. Loved how it turned out. Was a hit with cucumber raitha! Thanks so much for posting this!
Would have been better if d quantity of raw rice is mentioned. Thank you.
Hi, if we cook 1 cup raw rice, we would get 2 cups cooked rice
Hello maamis,
i love all your recipes especially the rasams.
I had doubt. if i use coconut would the powder get spoilt . Normally the items with coconut wont stay for long so my doubt.
Thank you