https://www.subbuskitchen.com
  • Recipe Index
  • Categories
  • Recipe Collection
    • Paneer Recipes
    • Oats Recipes
    • Millet Recipes
    • Lunch Box Recipes
    • Lunch Menu Ideas
    • Bachelor Recipes
    • Toddler Recipes
  • Video Recipes
  • About Us
  • Contact Us
  • Recipe Index
  • Categories
  • Recipe Collection
    • Paneer Recipes
    • Oats Recipes
    • Millet Recipes
    • Lunch Box Recipes
    • Lunch Menu Ideas
    • Bachelor Recipes
    • Toddler Recipes
  • Video Recipes
  • About Us
  • Contact Us
  • Home
  • Rice varieties
  • Brinjal Rice Recipe | Vangi Bath Recipe

Brinjal Rice Recipe | Vangi Bath Recipe

Posted on Mar 10th, 2019
by Sowmya Venkatachalam
Categories:
  • Rice varieties
4.30 from 10 votes
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
Jump to Recipe Jump to Video Print Recipe
Reading Time: 5 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 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:

  1. 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
  2. Tender Brinjals are the best choice for this rice. We can use purple or green brinjals
  3. Adding sesame seeds to grinding ingredients is optional.
  4. 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.
  5. 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
  6. Stir-fry the brinjals separately till they are soft but not mushy
  7. 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 Recipe | Vangi Bath Recipe
Pin Recipe

Brinjal Rice / Vaangi Bath / Vangi Bhath

Course: Bachelor Recipes, Kids Lunch Box, Potluck, Rice Varieties
Cuisine: Indian, Karnataka, South Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 897kcal
Author: Sowmya Venkatachalam
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 tsp 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

  1. We can use any Raw Rice like Sona mesoori or basmati rice
  2. We can add little jaggery to enhance the flavor
  3. Make sure the brinjals don’t get too mushy.
  4. 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.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

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
(Visited 29,132 times, 9 visits today)

Related Posts:

  • Bisi Bele Bath Recipe | Karnataka Style Bisibelebath
    Bisi Bele Bath Recipe | Karnataka Style Bisibelebath
  • Puliyogare | Karnataka Style Tamarind Rice
    Puliyogare | Karnataka Style Tamarind Rice
  • Chidambaram Brinjal Gothsu | Kathirikai Kothsu
    Chidambaram Brinjal Gothsu | Kathirikai Kothsu
  • Mysore Masala Dosa Recipe | Karnataka Style Masala Dosa
    Mysore Masala Dosa Recipe | Karnataka Style Masala Dosa
  • Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper Puliyodarai Recipe
    Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper…
  • Pineapple Gojju | Pineapple Menaskai
    Pineapple Gojju | Pineapple Menaskai
  • Sevai recipe | How to make Sevai from scratch with Sevai Press (Sevai Nazhi)?
    Sevai recipe | How to make Sevai from scratch with Sevai…
  • Brinjal Tawa Fry | Kathirikkai Fry
    Brinjal Tawa Fry | Kathirikkai Fry
  • Bachelor Recipes
  • Brinjal Recipes
  • Lunch Box Recipes
  • Potluck rice varieties
  • Signature Recipes

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

22 Comments Hide Comments

Anonymous says:
June 22, 2013 at 11:29 pm

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.

Reply
Anonymous says:
January 20, 2014 at 8:27 pm

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.

Reply
Anuradha Balaji says:
June 6, 2014 at 8:00 pm

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.

Reply
Sivambiga Athiannan says:
June 15, 2014 at 8:33 am

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

Reply
subbuskitchen says:
June 15, 2014 at 11:52 am

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.

Reply
Aparna says:
October 1, 2014 at 2:21 am

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.

Reply
Anonymous says:
April 21, 2015 at 9:23 pm

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.

Reply
Ranjani Rajanarayanan says:
September 26, 2015 at 4:12 am

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.

Reply
Vijay Kumar says:
October 11, 2015 at 7:17 am

Good recipe. It came out really well. Thanks very much and keep posting such good recipes.

Reply
Appa Amma says:
November 29, 2015 at 4:24 pm

Tomorrow I am going2 try it..sure I comment..

Reply
Appa Amma says:
November 29, 2015 at 4:26 pm

Tomorrow I am going2 try it..sure I comment..

Reply
Appa Amma says:
December 1, 2015 at 4:07 pm

Came really nice with nice flavour as I added dhaniya seeds in masala..I did in cooker with 2 whistles.thanks for the recipe.

Reply
BNR says:
December 26, 2015 at 1:21 pm

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!

Reply
Anonymous says:
February 17, 2016 at 1:33 am

Would have been better if d quantity of raw rice is mentioned. Thank you.

Reply
subbuskitchen says:
February 17, 2016 at 2:17 am

Hi, if we cook 1 cup raw rice, we would get 2 cups cooked rice

Reply
AnR says:
May 15, 2020 at 2:25 pm

5 stars
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.

Reply
Sowmya Venkatachalam says:
May 16, 2020 at 1:01 am

Thank you. I will change the serving size. Sorry for that.

Reply
Rekha B says:
March 21, 2017 at 4:40 am

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

Reply
Dhivya.G says:
May 15, 2020 at 3:57 pm

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 ?

Reply
Sowmya Venkatachalam says:
May 16, 2020 at 1:03 am

Thank you Divya. I will correct the written recipe. It should be 250gms.

Reply
Jaishree Sriram says:
February 20, 2022 at 11:21 am

5 stars
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.

Reply
Sowmya Venkatachalam says:
February 21, 2022 at 8:32 am

So happy to hear my humble thanks 🙏🙏😊

Reply

Add Your Comment Cancel reply

Recipe Rating




About Us

About Us

We love Cooking & Blogging. Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. The objective of this blog is to Inspire to Cook.

Categories

Breakfast Dishes

Breakfast Dishes

Indian Bread

Indian Bread

Kuzhambu

Kuzhambu

Rasam

Rasam

Rice varieties

Rice varieties

Snacks

Snacks

Sweet Varieties

Sweet Varieties

Veg Gravies

Veg Gravies

Popular Posts

  • Arisi Paruppu Sadam Recipe | Kongunadu Style Arisi Paruppu SadamArisi Paruppu Sadam Recipe | Kongunadu Style Arisi… (1,292)
  • Sakkarai Pongal / Sweet Rice PongalSakkarai Pongal / Sweet Rice Pongal (1,225)
  • Beans Paruppu Usili Recipe | Paruppu Usili RecipeBeans Paruppu Usili Recipe | Paruppu Usili Recipe (953)
  • Kanu Pandigai (Kanu Pongal) RecipesKanu Pandigai (Kanu Pongal) Recipes (945)
  • Idli Podi Recipe | Idli Milagai Podi Recipe | Gunpowder RecipeIdli Podi Recipe | Idli Milagai Podi Recipe |… (927)

Subscribe to our mailing list

* indicates required

Archives

Popular Tags

Accompaniment (25) Bachelor Recipes (197) Beat the Heat (37) Christmas (25) Desserts (30) Dinner Recipes (26) Diwali (36) Diwali popular sweets (31) Diwali Snacks (38) Diwali Sweets (80) Dosa Recipes (26) Dry Curries (48) easy Diwali Sweets (28) Easy Sweets and Snacks (27) Evening Tiffin (36) Festival Recipes (37) Healthy Recipes (164) Kids Lunch Box Recipes (44) Lunch Box Recipes (46) Lunch Menu Ideas (42) Milk Sweets (25) Millets Recipes (33) Navrathri (34) Neivedhyam Dishes (52) No Onion No Garlic Recipes (157) NorthIndian Dishes (69) Onam Special Recipes (34) Paneer Recipes (43) Party Recipes (44) Party Snack (28) Payasam (25) Potluck rice varieties (46) Quick and Easy Diwali Sweets & Snacks (30) Quick Breakfast Dishes (49) Restaurant Style Recipes (36) Sambar Recipes (23) Sidedish for Breakfast (52) Signature Recipes (40) Spinach (31) Tea Time Snack (48) Traditional Breakfast Dishes (34) Traditional Diwali Recipes (23) Traditional Recipes (188) Travel Recipes (24) Video Recipes (258)

Tags

Accompaniment Bachelor Recipes Beat the Heat Christmas Desserts Dinner Recipes Diwali Diwali popular sweets Diwali Snacks Diwali Sweets Dosa Recipes Dry Curries easy Diwali Sweets Easy Sweets and Snacks Evening Tiffin Festival Recipes Healthy Recipes Kids Lunch Box Recipes Lunch Box Recipes Lunch Menu Ideas Milk Sweets Millets Recipes Navrathri Neivedhyam Dishes No Onion No Garlic Recipes NorthIndian Dishes Onam Special Recipes Paneer Recipes Party Recipes Party Snack Payasam Potluck rice varieties Quick and Easy Diwali Sweets & Snacks Quick Breakfast Dishes Restaurant Style Recipes Sambar Recipes Sidedish for Breakfast Signature Recipes Spinach Tea Time Snack Traditional Breakfast Dishes Traditional Diwali Recipes Traditional Recipes Travel Recipes Video Recipes

Categories

  • Privacy Policy
  • About Us

SUBBUSKITCHEN | ALL RIGHTS RESERVED | © 2018 | MANAGED BY HOST MY BLOG

  • 1324