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 Vangi Bath recipe. Vangi Bath or Brinjal Rice is very popular recipe 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 rice variety 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.
Tips for making Vangi Bath:
- For any variety rice, the rice should be fluffy without mushy and sticky. We can use basmati or any raw rice like Sona masoori. We can also use left over rice
- Tender Brinjals are the best choice for this rice. We can use purple or green brinjals
- Adding sesame seeds to grinding ingredients is optional.
- Freshly ground Vangi Bath spice powder is the main secret ingredient for this recipe. We can also add cloves and cinnamon to the roasting and grinding ingredients.
- Dry coconut can be excluded and increase the other roasting and grinding ingredients. We can grind and store in air-tight container and use it whenever we like to make vangi bath
- Stir-fry the brinjals separately till they are soft but not mushy
- Mix the rice along with brinjals, tempering and spice powder gently without breaking or mushing the rice
Recipe Card for Brinjal Rice Recipe | Vangi Bath Recipe :
Brinjal Rice / Vaangi Bath / Vangi Bhath
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 Recipe
Ingredients
- 2 cups Cooked Rice
- 100 grams Brinjal
- 2 teaspoon Salt Adjust to your taste
- 2 tablespoon Cooking Oil
- ¼ teaspoon Turmeric
- 10 Cashews
- 1 Onion slice it vertically
Ingredients for Vangi Bath Powder
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 teaspoon Whole Urad Dal
- 2 Red Chili
- 2 teaspoon Cooking Oil
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 2 teaspoon Grated Coconut
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- ¼ teaspoon Sesame Seeds
Ingredients for Seasoning
- 2 teaspoon Cooking Oil
- 1 teaspoon 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*
Fat 31g48%
Saturated Fat 16g100%
Cholesterol 65mg22%
Sodium 328mg14%
Carbohydrates 143g48%
Fiber 14g58%
Sugar 12g13%
Protein 15g30%
Vitamin A 2400IU48%
Vitamin C 36.3mg44%
Calcium 170mg17%
Iron 9.5mg53%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
-
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 mustard seeds and allow it to sputter. Now add cumin seeds to the hot oil and allow them to sputter
- Next, add cashews and fry it till they turn light golden brown color. Also add curry leaves
-
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 pan
-
Mix the cooked rice gently without mushing
-
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
