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vangi bhat

Vangi bath Recipe

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.
5 from 1 vote
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Course: Main Course, Main Dish
Cuisine: Indian, south indian
Keyword: 20 Minutes, rice, rice recipes, vangi bath, vangi bhaat
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 216kcal
Author: Rekha Kakkar

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.

Nutrition

Calories: 216kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 292mg | Fiber: 4g | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 69mg | Calcium: 51mg | Iron: 2mg