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 :
2tspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
2tspWhole Urad Dal
2Red Chili
2tspCooking Oil
1/4tspTurmeric Powder
1tbspCoriander Powder
2tspGrated Coconut
1/4tspAsafoetida (Asafetida / Hing)
1/4tspSesame Seeds
Ingredients for Seasoning
2tspCooking Oil
1tspCumin 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 897Calories 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
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.
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.
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!
Love this recipe! But the quantity of cooked rice is not enough for 4 people servings mentioned in the recipe. I feel rice scaling up according to ratio needs correction. I follow other rice recipes too here, found the same issue in pudina 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.
Mam, this came out very well when I used basmathi rice, thanks to you! Between mam, its mentioned 250gms brinjal in the video but your written recipe says 100gms, which one to follow ? Also is it a must to fry the grated coconut too in the pan before grinding ?
Love your recipe. I always stick to this one for vangi bath. Not a big fan of Brinjal but this one makes it yum. And, you are my go to person whenever I am stuck with a dish. They perfectly align with my taste-the taste I grew up with. Thank you, Sowmya.
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
Love this recipe! But the quantity of cooked rice is not enough for 4 people servings mentioned in the recipe. I feel rice scaling up according to ratio needs correction. I follow other rice recipes too here, found the same issue in pudina rice.
Thank you. I will change the serving size. Sorry for that.
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
Mam, this came out very well when I used basmathi rice, thanks to you! Between mam, its mentioned 250gms brinjal in the video but your written recipe says 100gms, which one to follow ? Also is it a must to fry the grated coconut too in the pan before grinding ?
Thank you Divya. I will correct the written recipe. It should be 250gms.
Love your recipe. I always stick to this one for vangi bath. Not a big fan of Brinjal but this one makes it yum. And, you are my go to person whenever I am stuck with a dish. They perfectly align with my taste-the taste I grew up with. Thank you, Sowmya.
So happy to hear my humble thanks 🙏🙏😊