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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 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Variety Rice
Cuisine: Karnataka Cuisine,, South Indian
Servings: 4
Author: Srividhya G


  • Rice - 1.5 cups
  • Water - 3 cups + 1/2 cup
  • Chopped Eggplant/Brinjal - ~ 2 cups
  • Chopped Bell Pepper any color - 1/2 cup
  • Shallots - 5
  • Vaangi Bhaat Powder - 1 tbsp
  • Turmeric Powder - 1/2 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 - 1/2 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 1/2 cup of water and set aside or soak a small goose berry sized tamarind in 1 cup of water and extract the juice.


  • 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 1/2 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 3/4 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.


  • 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.