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    Home » Blogging Marathon » Vangi Bhath | Vaangi Bhaat | Brinjal Rice

    Vangi Bhath | Vaangi Bhaat | Brinjal Rice

    Posted on June 18, 2016 · Last Updated on August 21, 2024 · By Srividhya G · 20 Comments

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    Vaangi Bhaath or Vangi Bath or Vangi Bhath (go with your preferred pronunciation and spelling) is a popular recipe from Karnataka and one of my favorite. Vaangi Baath means fried brinjal rice. Basically, you prepare the brinjal palya first (palya in Kannada means side dish or vegetable curry) and then mix the rice with it.  It’s a perfect recipe to prepare on weekdays and also perfect for lunch box or for potlucks.

    For this recipe, I went with store bought vaangi baath powder as I ran out of my homemade one. Its summer and perfect time to sundry the ingredients and I need to prepare the powder soon. This powder comes in handy for many recipes. I add it to my dal, Bisi Bele Baath, for vegetables and what not? I always add capsicum (any color) and peanuts to this recipe for additional crunchiness and of course for the flavor too. Also, I added tamarind paste for this recipe but that’s completely optional. I have tried with and without tamarind paste and it equally tastes good. You can substitute brinjal with any other veggies like ivy gourd, chow-chow. You can use leftover rice for this recipe.

    VaangiBaathStep9

    I had half of the bharta eggplant and used it for this recipe. But you can use any brinjals. Be it the small ones, or the purple long ones or the big bharta eggplant. This week’s blogging marathon theme is “One Veggie in 3 different ways”. Yesterday I posted the brinjal Kuzhambu recipe and here is the second one with brinjal – vaangi baath and I am serving this with my Tomato-Coconut Raita :-)

    Vangi Bhath | Vaangi Bhaat | Brinjal Rice     

    A popular recipe from Karnataka – Vaangi Bhaat which is the fried brinjal rice. A perfect potluck and lunch box recipe easy to prepare on weekdays.

    QuickVangiBhathRecipe

    Ingredients:

    • Rice – 1.5 cups
    • Water – 3 cups + ½ cup
    • Chopped Eggplant/Brinjal – ~ 2 cups
    • Chopped Bell Pepper (any color) – ½ cup
    • Shallots – 5
    • Vaangi Bhaat Powder – 1 tbsp
    • Turmeric Powder – ½ tsp
    • Ghee – 2 tsps
    • Jaggery – a small piece
    • Tamarind Paste – 1 tsp (optional)
    • Salt – 1.5 tsp
    • Peanuts – 3 tbsps
    • To Temper:
    • Mustard Seeds – 1 tsp
    • Urad Dal – 1 tsp
    • Channa Dal – 1 tsp
    • Hing – ½ tsp
    • Oil – 1 tbsp
    • Cilantro and Curry leaves to garnish

    Prep Work:

    • Cook the rice in your preferred way, either in a pressure cooker or rice cooker or open stove top. Make sure the rice is non-sticky and grainy. (For one cup of rice, I used 2 cups of water and I used regular Sona masoori rice for this recipe)
    • Chop the shallots and bell pepper.
    • Chop the brinjals lengthwise.
    • Mix the tamarind paste in ½ cup of water and set aside or soak a small gooseberry sized tamarind in 1 cup of water and extract the juice.

    Steps:

    • Heat the kadai or pan and add oil.
    • Once the oil is hot, add mustard seeds, urad dal, channa dal, and hing.
    • As they start to splutter add the shallots and cook until they turn translucent.
    • Then add the peanuts and bell peppers and fry them for a couple of minutes.
    • Now add the curry leaves too and mix well.
    • Add the chopped brinjals, turmeric powder, vangi bhaat powder.

    VaangiBhathStepSet1

    • Mix them well and add the tamarind extract. (Not more than ½ cup)
    • Add the jaggery piece and cover and cook till the brinjals become semi-tender for about 3 to 4 minutes. (Make sure you don’t overcook, as brinjal might become mushy) As we cook again after removing the lid, a half done stage is perfect.
    • Now remove the lid and let ¾ of the water to evaporate and by now brinjals will be soft and tender.

    VaangiBhathStepSet2

    • Turn off the heat and now add the cooked rice. Add the ghee on top and let it sit for few minutes.

    VaangiBaathStep8VaangiBaathStep9

    • Now slowly mix this and garnish with cilantro.

    That’s it. Vaangi Bhaat is ready. Serve with your favorite raita.

    VaangiBaath

    Notes:

    • Basmati rice can be used instead of raw rice.
    • Other veggies like chow-chow, ivy gourd can be used instead of brinjals.
    • Tamarind extract is optional.
    • Adjust the spices, salt, and jaggery according to your taste.
    • Make sure the brinjals don’t get too mushy. Keep an eye on brinjal when cooking.
    • While tempering cumin seeds can be added too, or instead of urad dal and channa dal, you can use mustard seeds and cumin seeds alone.

    📖 Recipe

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    5 from 1 vote

    Vangi Bhath | Vaangi Bhaat | Brinjal Rice

    A popular recipe from Karnataka - Vaangi Bhaat which is the fried brinjal rice. A perfect potluck and lunch box recipe easy to prepare on weekdays.
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Course: Main Course, Variety Rice
    Cuisine: Karnataka Cuisine,, South Indian
    Servings: 4
    Calories:
    Author: Srividhya G

    Ingredients

    • Rice - 1.5 cups
    • Water - 3 cups + ½ cup
    • Chopped Eggplant/Brinjal - ~ 2 cups
    • Chopped Bell Pepper any color - ½ cup
    • Shallots - 5
    • Vaangi Bhaat Powder - 1 tbsp
    • Turmeric Powder - ½ tsp
    • Ghee - 2 tsps
    • Jaggery - a small piece
    • Tamarind Paste - 1 tsp optional
    • Salt - 1.5 tsp
    • Peanuts - 3 tbsps

    To Temper

    • Mustard Seeds - 1 tsp
    • Urad Dal - 1 tsp
    • Channa Dal - 1 tsp
    • Hing - ½ tsp
    • Oil - 1 tbsp
    • Cilantro and Curry leaves to garnish

    Instructions

    Prep Work

    • Cook the rice in your preferred way, either in a pressure cooker or rice cooker or open stove top. Make sure the rice is non-sticky and grainy. (For one cup of rice, I used 2 cups of water and I used regular sona masoori rice for this recipe)
    • Chop the shallots and bell pepper.
    • Chop the brinjals lengthwise.
    • Mix the tamarind paste in ½ cup of water and set aside or soak a small goose berry sized tamarind in 1 cup of water and extract the juice.

    Steps

    • Heat the kadai or pan and add oil.
    • Once the oil is hot, add mustard seeds, urad dal, channa dal and hing.
    • As they start to splutter add the shallots and cook until they turn translucent.
    • Then add the peanuts and bell peppers and fry them for couple of minutes.
    • Now add the curry leaves too and mix well.
    • Add the chopped brinjals, turmeric powder, vangi bhaat powder.
    • Mix them well and add the tamarind extract. (Not more than ½ cup)
    • Add the jaggery piece and cover and cook till the brinjals become semi-tender for about 3 to 4 minutes. (Make sure your don’t overcook, as brinjal might become mushy) As we cook again after removing the lid, half done stage is perfect.
    • Now remove the lid and let ¾ of the water to evaporate and by now brinjals will be soft and tender.
    • Turn off the heat and now add the cooked rice. Add the ghee on top and let it sit for few minutes.
    • Now slowly mix this and garnish with cilantro.
    • That’s it. Vaangi Bhaat is ready. Serve with your favorite raita.

    Notes

    • Basmati rice can be used instead of raw rice.
    • Other veggies like chow-chow, ivy gourd can be used instead of brinjals.
    • Tamarind extract is optional.
    • Adjust the spices, salt, and jaggery according to your taste.
    • Make sure the brinjals don’t get too mushy. Keep an eye on brinjal when cooking.
    • While tempering cumin seeds can be added too, or instead of urad dal and channa dal, you can use mustard seeds and cumin seeds alone.

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
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    Filed Under: Blogging Marathon, Variety Rice Tagged With: Blogging Marathon, brinjal recipes, brinjal rice, how to make brinjal rice, how to prepare vaangi bhath, lunch box recipes, party potluck menu, vaangi baath, vaangi bath, vaangi bhaat, vangi baath, vangi bath, vangi bhaat

    Reader Interactions

    Comments

    1. themadscientistskitchen says

      July 04, 2016 at 8:52 pm

      I am yet to make this rice.Your pics are tempting to make it right now.

      Reply
      • Srividhya G says

        July 04, 2016 at 9:50 pm

        :-) Thanks and please do try it.

        Reply
    2. Priya Suresh says

      June 30, 2016 at 1:37 pm

      My all time favourite vangi bhath, love it to the core when served along with spicy potato curry.

      Reply
      • Srividhya G says

        July 01, 2016 at 8:03 am

        oh yum.. thats an awesome combo na?

        Reply
    3. Pavani says

      June 29, 2016 at 11:59 am

      That is one yummy looking vaangi bhaat. I keep either homemade or store bought powder always stocked in the pantry/ fridge — comes in handy to make sooo many dishes.

      Reply
      • Srividhya G says

        June 29, 2016 at 9:02 pm

        Vaangi bhaat powder is life saver powder. Love it with all.

        Reply
    4. Srivalli says

      June 29, 2016 at 2:38 am

      The pictures are looking awesome..good clicks..

      Reply
      • Srividhya G says

        June 29, 2016 at 8:47 pm

        Thanks a lot :-)

        Reply
    5. Divya Deepak Rao says

      June 21, 2016 at 12:28 pm

      Looks amazing & this is one of my favorite dishes from back home! I used to make it with this green brinjal called Mysore badnekai…
      Stunning photography!

      Reply
      • Srividhya G says

        June 22, 2016 at 10:12 am

        Thanks a lot.. this is my favorite too.

        Reply
    6. Smruti | Herbivore Cucina says

      June 21, 2016 at 12:06 pm

      I love Vangi Bhaat and your version looks super yummy. Great share!

      Reply
      • Srividhya G says

        June 22, 2016 at 10:18 am

        Thanks :-)

        Reply
    7. Anu - My Ginger Garlic Kitchen says

      June 21, 2016 at 10:39 am

      I have never had brinjal rice, but looking at your droolicious pictures I so want this!

      Reply
      • Srividhya G says

        June 22, 2016 at 10:20 am

        Please do try. Thanks a lot Anu.

        Reply
    8. CHCooks says

      June 20, 2016 at 3:58 am

      I love your addition of bell peppers, Sri :) I have never added them to vangi bath. I have my recipe coming up soon – not authentic but the way amma makes it :)

      Reply
      • Srividhya G says

        June 20, 2016 at 7:56 am

        I pretty much add bell peppers to all my mixed rice these days as its very good for health. Also we all love the crunchiness it adds to the recipe. Looking forward to your recipe. :-) Thanks

        Reply
    9. ruchi indu says

      June 19, 2016 at 9:48 pm

      very nicely prepared…

      Reply
      • Srividhya G says

        June 19, 2016 at 10:19 pm

        Thanks a lot Ruchi.

        Reply
    10. amrita says

      June 18, 2016 at 7:32 pm

      very good one pot meal

      Reply
      • Srividhya G says

        June 18, 2016 at 9:54 pm

        :-) Thanks Amrita

        Reply
    5 from 1 vote (1 rating without comment)

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