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
- 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
- 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
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.