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5 from 1 vote

Brinjal Rice / Vaangi Bath / Vangi Bhath

Vangi Bath or Brinjal Rice is very popular dish in Karnataka. A delectably yummy dish made with brinjal and a special spice powder. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Bachelor Recipes, Kids Lunch Box, Potluck, Rice Varieties
Cuisine: Indian, Karnataka, South Indian
Servings: 4 people
Calories: 897kcal
Author: Sowmya Venkatachalam


  • 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


  • 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



  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.


Serving: 520g | Calories: 897kcal | Carbohydrates: 143g | Protein: 15g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 65mg | Sodium: 328mg | Fiber: 14g | Sugar: 12g | Vitamin A: 2400IU | Vitamin C: 36.3mg | Calcium: 170mg | Iron: 9.5mg