A rich, aromatic, healthy and fulfilling brinjal rice recipe from South Indian cuisine. Vangi is also known as Brinjal, eggplant or aubergine. Bhaat, bath or Baath all mean rice. Combining both, this dish is named Vangi Bath. Vangi Bath is primarily cooked in Maharashtra and Karnataka. Both versions have slight variations in terms of ingredients. I will write about it towards the end of this post.
Why We Love This Recipe
It is a gut-friendly healthy recipe that is super quick to make. This is a super simple and convenient recipe to make in 15 minutes if you have cooked rice at home. It is a great balance of spice, sour and sweet taste.
Ingredients To make Vangi Bhaat
Eggplant (brinjal): Green eggplants are used in making this dish. But if you can’t find them use regular eggplant or Chinese long eggplants. Rice: Short grain rice works best. The popular choice for making vangi bhaat is Sona masuri variety of rice from Karnataka. Ghee (or coconut oil): You can use either ghee or coconut oil as per your preference. Both are good quality fats. I like to use ghee for it’s nutty flavour and healthy saturated fats. Vangi bath powder: This is the most important ingredients for the best taste. Use the best quality spice mix. I use this Vangi bath powder. Raw peanuts: Sugar: I use brown sugar or desi shakkar. Tamarind: Use readymade tamarind pulp or soak ball size piece of tamarind in ¼ cup of water and after one hour squeeze the juice and use that. Spices & Seasonings: asafoetida, mustard seeds, urad dal (skinned), curry leaves, Red chilli, Green chilli Salt to taste
How To Prepare Vangi Bhaat
It’s easy to prepare dish. First, you need to cook the rice and then cook brinjal with spices and tamarind and make a semi-dry brinjal gravy. The next step is mixing the cooked rice with brinjal masala and van Baath is ready to serve.
Variations Of Brinjal Rice/ Vangi Bath
In Karnataka style Vangi bath, Vangi bath masala powder and tamarind pulp are used. Maharashtrian style Vangi bath is made with goda masala and sourness comes from tomatoes. Both the variations of the recipes taste good you can make as per your taste preference. This one is Karnataka style Vangi Bhaat. I will post the Maharashtrian style recipe soon.
Recipe Notes and Tips
How to Serve it?
You can serve it in lunch or dinner. Serve it by it’s own with plain yogurt and pickle or add a papad and hot tomato rasam. It is simple, healing and comforting gut friendly meal.
Storing The Leftovers
You can store leftover rice in an airtight container in the refrigerator. The shelf life of the prepared dish is 2 days in the fridge. You can store it in fridge for 8 weeks.
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