Tuesday, May 27, 2014

Vangi Bath (Brinjal Rice)

Vangi Bath is a South Indian dish originated in Karnataka, popular among the Brahmin community. Vangi means brinjal and bhath means rice hence Vangi Bhath aka Brinjal rice. It was VJ who introduced me to this dish first. He can eat Vangi bath even if I prepare daily. I haven't cooked this atleast for an year after our marriage as I used to feel this dish needs lots and lots of oil for roasting the brinjal. But as this is VJ's favorite I couldn't keep my hands away for a long time. I had to compromise on the oil part and also I found few methods to lessen the oil to some extent. Using a non-stick pan, tossing the vegetable on high-flame for the first few mins and cover with a lid while cooking for few mins, these tricks would lessen the oil usage :P. And from then on this has become a regular dish. Whenever I ask VJ what he would like for a week-end lunch he would prefer Vangi Bath. May be, if you are first time eater of this dish, you would start liking too :-)


Cooked rice - 1 cup
Brinjal - 5 nos
Salt - 1/2 tsp
Oil - 2 tbsp apprx
Turmeric - a pinch

Vangi Bath Powder - Dry roast and grind

Channa dal - 2 tsp
Urad dal - 2 tsp
Coriander seeds - 2 tbsp
Cumin seeds - 1 tsp
Pepper corns - 5 or 6
Red chillies - 2 or 3
Sesame seeds - 1/2 tsp
Grated Coconut - 1 tbsp
Hing - 1/4 tsp

For the Seasoning

Oil - 1 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Green Chilli - 1 or 2, slit lengthwise
Onion - 1, optional, chopped lengthwise

  1. Cook the rice, fluff it up with a fork and set aside. The rice grains should be fully cooked but non-sticky.
  2. Wash and chop the brinjals lengthwise into 2" pieces and place in water to avoid browning of the vegetable.
  3. Heat a pan and dry roast the ingredients mentioned under "Dry roast and grind" one by one until golden brown. Allow them to cool and grind to a coarse powder. Vangi Bath Powder is ready.
  4. Now heat 2 tbsp of oil in the same pan and add the cut brinjals, a pinch of turmeric powder and 1/2 tsp of salt and toss in high flame for couple of mins. Stirring continously. Now reduce the flame and allow the vegetable to cook completely. Transfer the cooked brinjals to a bowl.
  5. In the same pan, add a tsp of oil add the cumin seeds and once they sizzles add the slit green chillies and the curry leaves. If adding onions saute the onion until translucent. Then add the cooked brinjal and the vangi bath powder., combine well and cook for one more minute. Then add the cooked rice and required salt and mix well. Garnish with coriander leaves.
  6. Optionally you can also add roasted peanuts or cashews for added flavor and taste. At times I might also add cooked channa to increase the nutritious value. The mild spicy Vaagi Bath is ready to be served with any raitha. My choice would be Cucumber Raita or simple Onion Raita.


  1. Srijothi, vangi bath is a favourite with our family too. Few points...we don't use pepper corns or sesame seeds...the heat in this dish is due to cloves...we can add 7-8 cloves and dry coconut as part of the dry ground masala. And of course generous portion of ghee. Just a tip! :)

  2. Thanks for sharing your tip Chitra. Truly speaking I don't know the original version of this recipe :) This is the customized one as per the taste of my family. I have once tried it with the cloves too, we felt it was too spicy than this version, So sticking on to this :)

  3. I tried dis recipe . came out well nd wz tasty too:-).

    1. Thanks for trying and sharing your feedback Akshaya.. Happy to know that you liked it :-)


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