Indian Food

Vangi Bhaat Recipe | Brinjal Rice

This rice dish is a classic Goan recipe that has been passed down through generations. The rice is cooked in coconut milk and spices, which gives it a rich, creamy flavor.

The brinjal rice recipe is a dish made from brinjal, which is a type of eggplant. It can be eaten as a side or main course and it has an Indian origin.

Rekha Kakkar published this on Sep 24, 2021 and updated it on Sep 24, 2021. It’s possible that some of the links in this article are affiliate links.

Vangi bath is a spicy rice and brinjal dish flavored with tamarind and spices. A nutritious, gluten-free one-pot dinner that takes just minutes to prepare. The greatest part is that it can be made using leftover rice. It’s a delectable meal to prepare as part of your gut-healthy diet.

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A South Indian brinjal rice dish that is rich, fragrant, healthful, and satisfying. Brinjal, eggplant, and aubergine are all names for the same vegetable. Rice is referred to as Bhaat, Bath, or Baath. Vangi Bath is a dish that combines the two.  

Maharashtra and Karnataka are the states where Vangi Bath is most often prepared. In terms of ingredients, both variants differ somewhat. I’ll go into more detail about it towards the conclusion of this article. 

Why Do We Enjoy This Recipe?

It’s a nutritious, gut-friendly meal that comes together quickly.

If you have cooked rice on hand, this is a quick and easy dish to prepare in 15 minutes.

It has an excellent blend of spiciness, sourness, and sweetness.

To prepare Vangi Bhaat, you’ll need the following ingredients.

Green eggplants (brinjal) are used to prepare this meal. If you can’t locate them, ordinary eggplant or Chinese long eggplants would suffice.

Rice: Short grain rice is the finest choice. Sona masuri rice from Karnataka is a popular option for preparing vangi bhaat. 

Ghee (or coconut oil): Depending on your choice, you may use either ghee or coconut oil. Both fats are of high grade. Ghee is one of my favorite cooking fats because of its nutty flavor and healthful saturated fats. 

The most essential component for the finest flavor is Vangi bath powder. Use a high-quality spice blend. This Vangi bath powder is what I use. 

Peanuts in their natural state: 

Brown sugar or desi shakkar are the sugars I utilize. 

Tamarind: Use ready-made tamarind pulp or soak a ball-size piece of tamarind in 14 cup of water for one hour, then strain off the juice. 

Asafoetida, mustard seeds, urad dal (skinned), curry leaves, red chilli, green chilli, asafoetida, asafoetida, asafoetida, asafoetida, asafoetida, asafoeti  

season with salt to taste

Vangi Bhaat: How to Make It

It’s a simple meal to make. To create a semi-dry brinjal gravy, first cook the rice, then simmer the brinjal with spices and tamarind. After that, combine the cooked rice with the brinjal masala and serve van Baath.

Brinjal Rice/Vangi Bath Variations

Vangi bath masala powder and tamarind pulp are used in Karnataka style Vangi bath. The sourness comes from tomatoes, and the Maharashtrian style Vangi bath is prepared with goda masala.

Both versions of the dishes are tasty, and you may prepare them according to your preferences. This is a Vangi Bhaat in the Karnataka style. I’ll publish the Maharashtrian-style recipe as soon as possible.

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Notes and Recommendations 

  1. Brinjal/eggplant may be finely chopped.
  2. To avoid discoloration, soak brinjal in salted water.
  3. Ghee may be replaced with coconut oil to create a vegan version. 
  4. This recipe calls for green eggplants, but we only get purple eggplants here, so I used long purple eggplants.
  5. This recipe calls for short-grain rice, such as Sona masuri, but I only had basmati on hand.
  6. Make sure to use vangi bath masala that is fresh and of high quality. You may make your own or buy it from the shop. The freshness and quality of the masala have a big role in the dish’s flavor.

What is the best way to serve it?

It may be served during lunch or supper. Serve it with plain yogurt and pickles on its own or with a papad and spicy tomato rasam. It’s a gut-friendly dinner that’s easy, therapeutic, and comforting.

Keeping the Remainders

You may keep leftover rice in the refrigerator in an airtight container. In the fridge, the prepared meal has a two-day shelf life. You may keep it in the fridge for up to 8 weeks. 

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Recipe for Vangi Bath

Vangi bath is a spicy rice and brinjal dish flavored with tamarind and spices. A nutritious, gluten-free one-pot dinner that takes just minutes to prepare. The greatest part is that it can be made using leftover rice. It’s a delectable meal to prepare as part of your gut-healthy diet.

Rate

Course: Main Dish, Main Course

Indian and South Indian cuisine

Time to prepare: 5 minutes

15 minutes to prepare

4 servings

1x2x3x

Instructions

  • Vangi Bath Preparation

  • 1 heaping cup rice, washed and soaked in water for 10 minutes

  • Keep sliced eggplants or brinjals in saltwater.

  • Cook rice as you usually would. Rice may be prepared in a pressure cooker, a rice cooker, or an instant pot.

  • Making Vangi Baath is a difficult task.

  • Ghee or coconut oil should be heated in a deep pan or kadai. Toss in the asafoetida, mustard seeds, and urad dal.

  • Fry on low heat until the dal gets a light golden brown color.

  • Fry the peanuts until they are light brown.

  • Add the curry leaves, red and green chilies now. Fry them for a few minutes.

  • Combine the brinjal and red chili powder in a mixing bowl.

  • 1 minute of sautéing Cover and simmer for a few minutes, or until the eggplant softens.

  • If they seem to be burning, add a couple of tablespoons of water in between stirrings.

  • Mix in the tamarind pulp, vangi bath powder, and tamarind well.

  • Now add the cooked rice and combine it with the brinjal masala. The Vangi baath is ready to be consumed.

  • Serve with pickles and plain curd.

 

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

Notes & Suggestions for the Recipe

  • Brinjal/eggplant may be finely chopped.
  • To avoid discoloration, soak brinjal in saltwater.
  • Ghee may be replaced with coconut oil to create a vegan version.
  • This recipe calls for green eggplants, but we only get purple eggplants here, so I used long purple eggplants.
  • This dish is meant to be prepared using Sona masuri short-grain rice, but I only had basmati on hand.
  • Make sure to use vangi bath masala that is fresh and of high quality.
  • You may make your own or buy it from the shop.
  • The freshness and quality of the masala have a big role in the dish’s flavor.

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Related

Vangi Bhaat Recipe | Brinjal Rice is a dish that is native to the Indian state of Gujarat. The dish has many variations, but this one is called vangi bath brahmin style.

Related Tags

  • vangi bath recipe karnataka style
  • vangi bhath recipe maharashtrian style
  • brinjal rice in cooker
  • vangi bath udupi style

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