South Indian Brinjal Rice (Vaangi Bhath)
Savor the deliciousness of Vaangi Bhath, a flavorful mix of rice and brinjal, ideal for weeknight dinners or parties.
Servings: 6
Calories: 141kcal
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp= 15ml; 1 tsp= 5ml;
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- ¼ tsp asafoetida
- 5 curry leaves
- 1 cup onion chopped
- ½ cup bell pepper chopped
- 250 grams green brinjal chopped into chunks
- ½ tsp turmeric powder
- 1.5 tsp salt
- 1 tbsp vaangi bhath powder
- 1 tsp tamarind paste mixed with 2 tbsp of water
- 1 cup rice short-grain, such as Sona Masoori
- 2 cups water
- 2 tsp ghee optional
- ¼ cup roasted peanuts
- 2 tbsp cilantro
Instructions
- Heat a heavy-bottomed pan or kadai and add one tablespoon of oil. Once the oil is hot, add one teaspoon of mustard seeds. When they begin to splutter, add one teaspoon of urad dal, ¼ teaspoon of asafoetida, and a few curry leaves. Sauté for a few seconds until aromatic. Add 1 cup of chopped onions and ½ cup of chopped bell peppers. Cook on medium heat until the onions turn soft and translucent.
- Now add the chopped green brinjal (about 250 grams), followed by ½ teaspoon of turmeric powder and 1½ teaspoons of salt. Stir in 1 tablespoon of vaangi bhath powder and mix everything well.
- Add one teaspoon of tamarind paste mixed with two tablespoons of water. Give it a good mix. Cover and cook the mixture until the brinjal turns soft, but be careful not to overcook—it should remain intact and not become mushy. Avoid adding extra water during this step.
- Once the brinjals are cooked, remove the lid and continue cooking until any excess moisture evaporates.
- Add 1 cup of cooked rice (preferably short-grain, such as Sona Masoori), ensuring it's non-sticky and grainy. You can cook the rice using a pressure cooker, rice cooker, or on the stovetop—use 2 cups of water for every 1 cup of rice. Stir in 2 teaspoons of ghee (optional) for added richness. Mix gently until the rice is well coated with the spice mixture.
- Finally, add ¼ cup of roasted peanuts and two tablespoons of chopped cilantro. Serve hot, accompanied by a side of raita or plain yogurt.
Video
Notes
- You can replace brinjal with vegetables like ivy gourd (tindora) or chow-chow.
- Use basmati rice if preferred; however, short-grain rice provides a more traditional texture.
- The tamarind paste is optional; the dish tastes great even without it.
- Adjust the salt and spice levels, or add a pinch of jaggery to balance the flavors.
- To keep the peanuts crunchy, always add them at the end—or roast them separately and mix them in just before serving.
- If you like, you can swap urad dal and chana dal with cumin seeds during tempering for a different flavor profile.
Nutrition
Calories: 141kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 616mg | Potassium: 234mg | Fiber: 3g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 36mg | Calcium: 29mg | Iron: 1mg