Vangi bath is a delicious recipe of spicy rice and brinjal cooked with spices and tamarind. A perfectly healthy, gluten-free, one-pot meal that is ready in minutes. The best thing is You can even make it with leftover rice. It’s a delicious dish to make for your gut-healthy diet.
A rich, aromatic, healthy and fulfilling brinjal rice recipe from South Indian cuisine. Vangi is also known as Brinjal, eggplant or aubergine. Bhaat, bath or Baath all mean rice. Combining both, this dish is named Vangi Bath.
Vangi Bath is primarily cooked in Maharashtra and Karnataka. Both versions have slight variations in terms of ingredients. I will write about it towards the end of this post.
Why We Love This Recipe
It is a gut-friendly healthy recipe that is super quick to make.
This is a super simple and convenient recipe to make in 15 minutes if you have cooked rice at home.
It is a great balance of spice, sour and sweet taste.
Ingredients To make Vangi Bhaat
Eggplant (brinjal): Green eggplants are used in making this dish. But if you can't find them use regular eggplant or Chinese long eggplants.
Rice: Short grain rice works best. The popular choice for making vangi bhaat is Sona masuri variety of rice from Karnataka.
Ghee (or coconut oil): You can use either ghee or coconut oil as per your preference. Both are good quality fats. I like to use ghee for it's nutty flavour and healthy saturated fats.
Vangi bath powder: This is the most important ingredients for the best taste. Use the best quality spice mix. I use this Vangi bath powder.
Raw peanuts:
Sugar: I use brown sugar or desi shakkar.
Tamarind: Use readymade tamarind pulp or soak ball size piece of tamarind in ¼ cup of water and after one hour squeeze the juice and use that.
Spices & Seasonings: asafoetida, mustard seeds, urad dal (skinned), curry leaves, Red chilli, Green chilli
Salt to taste
How To Prepare Vangi Bhaat
It’s easy to prepare dish. First, you need to cook the rice and then cook brinjal with spices and tamarind and make a semi-dry brinjal gravy. The next step is mixing the cooked rice with brinjal masala and van Baath is ready to serve.
Variations Of Brinjal Rice/ Vangi Bath
In Karnataka style Vangi bath, Vangi bath masala powder and tamarind pulp are used. Maharashtrian style Vangi bath is made with goda masala and sourness comes from tomatoes.
Both the variations of the recipes taste good you can make as per your taste preference. This one is Karnataka style Vangi Bhaat. I will post the Maharashtrian style recipe soon.
Recipe Notes and Tips
- You can chop brinjal/eggplant finely.
- Soak brinjal in salted water to prevent discolouration.
- You can make a vegan version by substituting ghee with coconut oil.
- This recipe is made with green eggplants but we get purple ones so I used long purple eggplants.
- Ideally, this recipe is made using short-grain rice like Sona masuri but I had basmati so I used those.
- Make sure to use fresh and good quality vangi bath masala. You can use homemade or store-bought. The taste of the dish largely depends upon the freshness and quality of the masala.
How to Serve it?
You can serve it in lunch or dinner. Serve it by it's own with plain yogurt and pickle or add a papad and hot tomato rasam. It is simple, healing and comforting gut friendly meal.
Storing The Leftovers
You can store leftover rice in an airtight container in the refrigerator. The shelf life of the prepared dish is 2 days in the fridge. You can store it in fridge for 8 weeks.
More Such Recipes
- Spinach & Moringa Rice
- Aloo Baingan Dry Sabzi
- Potato Eggplant Curry
- Bisibele bath
- Hyderabadi Bagara Baingan
- Masala Bhat Recipe
- Sambar Sadam
- Lemon Rice Recipe
- Curd Rice
- Tehri Recipe
- Spinach & Moringa Rice
- Delicious & Easy Rice Recipes
- Egg Fried Rice
Watch Video Recipe
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Vangi bath Recipe
Equipment
- kadai
Ingredients
- 200 grams Eggplant brinjal
- 2 cups cooked rice
- 1 tablespoon Ghee or coconut oil
- 1 pinch asafoetida
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal skinned
- 2 tablespoons peanuts
- 10 Curry leaves
- 1 Red chilli whole
- 1 Green chilli whole
- 2 tablespoons Vangi bath powder
- 1 teaspoon Sugar
- 1 tablespoon tamarind
- 1 Salt to taste
Instructions
- Preparing Vangi Bath
- Wash rice and soak 1 heaped cup of rice in water for 10 minutes.
- Slice eggplants or brinjals and keep them in saltwater.
- Cook rice as you would cook normally. You can cook rice in the pressure cooker, rice cooker or instant pot.
- Making Vangi Baath
- In a deep pan or kadai heat ghee or coconut oil. Add asafoetida and mustard seeds and urad dal.
- Fry them on low heat till dal turns light golden brown.
- Add peanuts and fry them till light brown.
- Now add curry leaves, red chilli and green chillies. Fry them up a bit.
- Add brinjal and red chilli powder.
- Saute for 1 minute. Cover with a lid and cook for a few minutes till eggplant softens.
- Stir them in between you can sprinkle a couple of teaspoons of water if you feel they are burning.
- Add tamarind pulp, vangi bath powder, tamarind and mix well.
- Now add cooked rice and mix them well with brinjal masala. Vangi baath is ready to enjoy.
- Serve with plain curd and pickle.
Video
Notes
- You can chop brinjal/eggplant finely.
- Soak brinjal in saltwater to prevent discolouration.
- You can make a vegan version by substituting ghee with coconut oil.
- This recipe is made with green eggplants but we get purple ones so I used long purple eggplants.
- Ideally, this recipe is made using short-grain rice Sona masuri but I had basmati so I used those.
- Make sure to use fresh and good quality vangi bath masala.
- You can use homemade or store-bought.
- The taste of the dish largely depends upon the freshness and quality of the masala.
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