This Vangi Bhath Recipe is delicious brinjal rice from Karnataka cuisine. It is made with freshly grounded spices cooked with tamarind pulp, brinjal and mixed with rice. This rice as a unique taste from the rest of the rice dishes.
I made this rice for my lunch yesterday and it took hardly 30 minutes to be done. The main taste for the rice comes from roasting the spices on low flame until you get a nice aroma and grinding into a smooth powder.
We have successfully completed 3 weeks of Blogging Marathon. Eight more days left to finish this theme. So far I made 18 Dishes for this Blogging Marathon. I am enjoying this Marathon very much. Sending this Vangi Bhath as my 18th-day recipe to A- Z Briyanis/Pulao/Khichdi.
STEP BY STEP PICTURES OF MAKING VANGI BHATH RECIPE
Ingredients:
- Basmati rice – 2cup
- Brinjal – 3 long
- Sliced onion – 1 small
- Slit green chillies - 3
- Tamarind – a small lemon size
- Curry leaves
- Mustard + urad dal – 1tsp
- Coriander leaves
- Oil- 2tbsp
- Salt to taste
To Roast and Grind:
- Oil – 1tsp
- Chana dal – 1tsp
- Cumin seeds – 1tsp
- Urad dal – 1tsp
- Coriander seeds – 1tsp
- Poppy seeds – 1tsp
- Sesame seeds – 1tsp
- Dry red chillies – 2
- Dry coconut chunks – 1tbsp
Preparation:
Wash and soak the rice in enough water for 10 -15 minutes.
Soak tamarind in hot water to extract the pulp.
Roast all the ingredients mentioned above and allow them to cool and grind into a powder.
Drain the water from the rice and keep aside.
Heat a Kadai with 2tsp of ghee. when ghee is hot, add the rice and sauté for a few minutes so that the rice is nicely coated with ghee.
Next, add 1 ½ cups of hot water along with salt and mix well. Cover and cook on low flame for 10-12 minutes or until the water is completely absorbed and rice is cooked.
Spread the cooked rice on a plate to cool.
Cut the brinjals in lengthwise and soak in salt, turmeric water so that they don’t turn black.
In meanwhile, heat a pan with oil, add mustard urad dal and when they begin to crackle add chopped onions, slit green chillies, peanuts and fry them until they turn translucent.
Add the chopped brinjal to the pan and sauté for few minutes.
Then add the grounded masala paste along with tamarind pulp, salt and mix well.
Cover and cook until the brinjal is cooked properly.
Add the cooked rice and mix well with masala, check the seasoning.
Finally, add the coriander leaves and switch off the flame.
Enjoy this tangy and mild vangi bhath with raita or just like that.
FEW MORE DELICIOUS RICE RECIPES
Vangi Bhath Recipe | Brinjal Rice Recipe
Ingredients
- Basmati rice – 2cup
- Brinjal – 3 long
- Sliced onion – 1 small
- Slit green chillies - 3
- Tamarind – a small lemon size
- Curry leaves
- Mustard + urad dal – 1tsp
- Coriander leaves
- Oil- 2tbsp
- Salt to taste
To Roast and Grind:
- Oil – 1tsp
- Chana dal – 1tsp
- Cumin seeds – 1tsp
- Urad dal – 1tsp
- Coriander seeds – 1tsp
- Poppy seeds – 1tsp
- Sesame seeds – 1tsp
- Dry red chillies – 2
- Dry coconut chunks – 1tbsp
Instructions
- Wash and soak the rice in enough water for 10 -15 minutes.
- Soak tamarind in hot water to extract the pulp.
- Roast all the ingredients mentioned above and allow them to cool and grind into a powder.
- Drain the water from the rice and keep aside.
- Heat a Kadai with 2tsp of ghee. when ghee is hot, add the rice and sauté for a few minutes so that the rice is nicely coated with ghee.
- Next, add 1 ½ cups of hot water along with salt and mix well. Cover and cook on low flame for 10-12 minutes or until the water is completely absorbed and rice is cooked.
- Spread the cooked rice on a plate to cool.
- Cut the brinjals in lengthwise and soak in salt, turmeric water so that they don’t turn black.
- In meanwhile, heat a pan with oil, add mustard urad dal and when they begin to crackle add chopped onions, slit green chillies, peanuts and fry them until they turn translucent.
- Add the chopped brinjal to the pan and sauté for few minutes.
- Then add the grounded masala paste along with tamarind pulp, salt and mix well.
- Cover and cook until the brinjal is cooked properly.
- Add the cooked rice and mix well with masala, check the seasoning.
- Finally, add the coriander leaves and switch off the flame.
- Enjoy this tangy and mild vangi bhath with raita or just like that.
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This looks fabulous! I can't wait to try this savory rice dish with so many flavorful spices.
Thank you Jenn, hope you will try it soon, looking forward for your feedback.
Vangi bhaat is a flavorful and yummy rice. It is a family favorite of ours and gets made frequently. In fact, my lunch today was vangi bhaat. 🙂
Can't get happier if I pack this yummy vaangi bath for lunch.. yummy yummy..
Vangi Bhaat is one of my favorite dishes with brinjal. The spice powder gives lots of aroma and taste to the dish.
The masala sounds very flavorful but slightly different from what I make.
This is one of my favorite variety rice from Karnataka. Looks so delicious and super tempting.
Wow, vaangi baath from scratch is so great. Kudos Pavani. I always make it using store-bought powder. 😉 I have already bookmarked this recipe to try. Thanks for sharing it Pavani.
Vaangi Bhat sounds so delicious..so well made. Even though I am allergic to brinjals , but I am sure I can replace them with some other veggies.
This mixed rice is an excellent dish to enjoy for lunch. With just a raitha I am sure we can enjoy a complete meal. Very nicely done Pavani.
Would love to give this a try with the masala and vangi or baingan well hidden in this. Looks super tempting
I have heard about this rice and also read about it in this MArathon but never made it or had it anywhere.. would love to try it. Looks so delcious!!
I love how the ground spices and tamarind coat the rice - it looks just delicious.
Thank you Beth.