Vangi Bath Recipe

Vangi bath recipe- Brinjal rice with homemade vangi bath powder from Karnataka or Maharashtra cuisine. Vangi means brinjal or egg plant and bath usually means a rice preparation.

This is a very easy to make, flavorful and wholesome dish that tastes very good with a simple raita or yogurt. If you have cooked rice ready you can make vangi bath in 20 minutes. Vegan, gluten free recipe with step by step photos.

For more Indian rice recipes please check turmeric rice, tomato rice, jeera rice, okra rice, carrot rice recipes.

There are few dishes which I can never get enough of even though I have them week after week. This vangi bath is definitely one such dish which I make very frequently. It is so easy to make, very hearty and outright delicious. I am big fan of this brinjal rice recipe vangi bath.

This recipe of vangi bath with step by step pictures is from my mom’s repertoire and it is such a keeper one. I have also included the recipe for special spice blend which you can make and store for a month.

It is now season for very good tender and fresh eggplants and a very good time to make this. We usually make this brinjal rice with tiny violet eggplants and long green eggplants. The flavor of this rice is so good when made with two varieties of eggplants, so I highly recommend it if you can.

You can serve vangi bath with a simple onion raita or mixed veg raita or potato chips, vadam.

About This Recipe

What Is Vangi Bath?

Vangi bath literally means brinjal rice or eggplant rice. Vangi means eggplant in many Indian languages.

This is a very popular variety rice recipe from both Karnataka and Maharashtra cuisines with minor differences. It is a very age-old traditional recipe often served in wedding feasts and made without onion garlic even ginger.

Usually green eggplants that are tender are preferred for this recipe but we make it with a mix of small purple or violet eggplants and 1 or 2 green eggplants. This way the rice is more flavorful.

Next this dish is made with a special spice powder called vangi bath masala powder. It is a mix of various whole spices and lentils like chana dal, urad dal, coriander seeds, cinnamon etc. This powder is easily available in stores but I make it at home always.

This rice is usually served with simple raita or chips or papad. It tastes good with plain yogurt too. This eggplant rice is

easy to make

delicious and flavorful

vegan and gluten free

made with homemade spice powder

traditional recipe

Ingredients for brinjal rice

Rice– we need cooked and cooled rice for this recipe. Traditionally this rice is made with sona masuri rice or south Indian short grain white rice like jeeraga samba. I have made it with basmati rice as I had some leftover cooked basmati rice. Just use whichever rice you have.

Please make sure the rice is cooled thoroughly and grains are non sticky.

Eggplants– Use fresh and tender eggplants for this rice as very matured eggplants tend to be bitter with loads of seeds. If you can get tiny eggplants you can just halve them as I did here rather than chopping into cubes. I have used purple eggplants along with one long green brinjal. You can use any one variety too.

Spice powder– the fresh spice blend used for this brinjal rice is called vangi bath powder and I have given a detailed recipe in the step by step guide. You can simply use 2-3 tablespoons store bought vangi bath powder like MTR.

Green peas– We always add a small quantity of green peas in vangi bath when they are in season. You can leave it out but I suggest you try them once 🙂

Other ingredients- The tempering ingredients like mustard seeds, urad dal, chana dal, curry leaves, red chili powder, turmeric powder, salt and oil. Try to use peanut oil for best taste.

How To Make Vangi Bath Recipe

Cooking Rice

Pick, rinse and soak the raw rice grains for 30 minutes.

Drain and cook the rice al dente on stovetop or instant pot or pressure cooker. Refer this post on how to cook basmati rice for more details.

Spread the cooked rice on a wide plate and add few drops of oil. Toss well and set aside.

Making masala powder

Heat a heavy saute pan or kadai. Add 2 tablespoon coriander seeds to the hot pan and dry roast for 2-3 minutes in low flame. Remove to a plate.

To the same pan add 6 dried red chilies, 2 tablespoons chana dal, 1 tablespoon urad dal, 1/2 inch cinnamon stick, 1 teaspoon sesame seeds, 3 green cardamoms. You can also add 1/2 teaspoon cumin seeds. Roast in low flame until the spices turn aromatic.

Let cool, transfer to a small spice grinder or mixer grinder jar and grind to a fine powder. You can store this for a month and use in various curries. This will yield a very mildly hot powder so I add additional red chili powder while making vangi bath recipe.

Making brinjal rice vangi bath recipe

Rinse the eggplants well and wipe off gently. Remove the crowns.

Cube the eggplants into big pieces or if your eggplants or tiny just halve them and keep aside. You can soak the eggplants in salted water until use but mine where tender home grown ones so I kept as such.

Heat oil in a heavy based pan or kadai. Add mustard seeds, 1 tsp urad dal, chana dal, slit green chilies and fry well for a minute.

Next add 1 sprig curry leaves and peanuts. Fry for one more minute.

Next add the chopped brinjals and green peas if using. Mix well and cook in high heat for 2 minutes.

Now add 2-3 tablespoons of prepared vangi bath spice mix, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder.

Mix very well. Cover and cook for 5-6 minutes or until the eggplants turn soft in medium flame.

Now add the cooked rice and mix well.

Add cooked rice and toss gently. Mix very well. Serve vangi bhath warm.

Variations With Brinjal Rice Recipe

With tamarind pulp– One popular variation of this brinjal rice Karnataka style vangi bath with tamarind pulp. For this you will need 1/4 cup thick tamarind extract from a large lemon sized ball of tamarind or 2 tablespoons store bought tamarind pulp.

Follow the recipe as mentioned. After adding chopped vangi or brinjals and spice powders, saute for a minute and then add this tamarind pulp. Cover and cook until the eggplants turn soft and absorb the tamarind. Add cooked rice and mix well.

With desiccated coconut– This is one more variation where you can add 1 tablespoon desiccated coconut to either vangi bath masala powder or add to the dish after adding eggplants.

With onions– Though traditionally vangi bath is made without onions you can add 1/2 cup finely chopped onions after adding green peanuts.

Vangi bath with goda masala – Goda masala is a dry spice blend of various whole spices from Maharashtra. You can add 2 tablespoons of goda masala instead of vangi bath masala.

Expert Tips

Some eggplants tend to be bitter. If you are not sure about it, just cut the brinjals and keep them soaked in salted water for 20 minutes. Drain, rinse and then use in the recipe.

Basmati rice is not mandatory for this recipe. Traditionally vangi bhat is made with sona masuri rice only. You can also use jeera samba rice.

My recipe of vangi bath masala is very mildly hot and very flavorful. So I use additional red chili powder. You can increase the red chilies in the spice mix if you like.

Instead of homemade spice mix you can use store bought ones like MTR.

Make sure the rice is thoroughly cold before adding to the cooked eggplant mixture.

You can add 1 tablespoon lemon juice after mixing the rice if you like.

You can double the recipe.

More Brinjal Recipes

Ennegayi

bharli vangi

brinjal fry

begun bhaja

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