Monday, March 25, 2013

Vangi Bhath / Eggplant Rice

Brinjal is one of my favorite vegetable, but after coming to US I miss our Indian bringal a lot, here we get only BT bringal, for some reason I don’t like that. Last week when I was shopping found young and tender BT bringal, I was pulled to that and grabbed one. Tried this Vangi Bhath and fell in love with this bringal also.


Basmati Rice
1 cup
Brinjal/ Eggplant
200 gms
Cashew nuts
1 Tbsp
Curry leaves
1 small
Asafetida powder
a pinch
1 Tbsp (optional)
2 Tbsp
Bay leaf
½ inch
as per taste
Spice Powder
Red chili
Coriander seeds
¾ Tbsp
Split channa dhal / Bengal gram dhal
¾ Tbsp
Urad dhal
2 tsp
4 Tbsp



  1. Soak rice for 10 minutes and cook by adding salt and one teaspoon of ghee.
  2. Heat another teaspoon of ghee and fry all the ingredients except coconut until light brown finally add coconut fry for few seconds and turn off the stove.
  3. Cool and grind to course powder.
  4. Cut the brinjal length wise and soak in water with ¼ teaspoon salt until you needed.
  5. Heat oil in a pan, fry bay leaf, cinnamon, peanut and cashew nut add brinjal after squeezing the water add salt and cook until brinjal is nicely cooked.
  6. Spread the cooked rice in a wide mixing bowl and allow it to cool, now add cooked brinjal and spice powder squeeze the lemon juice and mix well Vangi Bath is ready enjoy with riata or chips.
You can increase red chili according to your taste, according to your taste you can increase the spice powder; always use the free ground powder.


Sangeetha Nambi said...

Never tried this rice... For sure, its a rocking dish...

Priya R said...

I have always wanted to try brinjal rice, you have made it so well :) very inviting platter

Apu said...

One of my favorites! Food event and giveaway at mt blog: