Vangi bhath recipe (Brinjal rice) is a popular Karnataka dish, made with brinjal, special homemade spice powder, and spices which is tossed with cooked rice.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 3
- Category: Main Course
- Cuisine: Indian
Ingredients
To cook rice
- 1 cup sona masoori rice
- 2 cups water
For Vangi Bhath Rice
- 3 green brinjals ((about 2 cups))
- 2-3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 8-10 cashews
- 1 stalk curry leaves
- 1 pinch asafoetida/hing
- 1/2 teaspoon turmeric
- salt (to taste)
- 1/4 cup tamarind extract
- 1 teaspoon jaggery
- 1/4 cup water
- 2-3 tablespoons vangibath powder
- 2 tablespoons coriander leaves ((optional))
Method
- Rinse the rice and cook the Sona Masoori Rice Instant Pot Electric Pressure or stovetop pressure cooker. Once cooked, spread it out on a wide plate and let it cool completely, this step helps to achieve separate and non-mushy rice.
- Cut the green brinjal into thick stripes and soak them in salted water. This prevents brinjal from turning brown. Keep them aside.
- Heat oil in a Kadai. Then add mustard seeds and let them splutter.
- Then add urad dal, chana dal, and cashews. Saute till the dals turn golden brown.
- Add curry leaves, and hing (asafetida). Saute for a few seconds.
- Next, add green brinjals and saute for 2-3 minutes till the brinjals are half-cooked.
- Then, add turmeric and salt. Mix everything well.
- Add tamarind extract, jaggery, and water. Cook for 2-3 minutes till the brinjals are cooked well.
- Add vangibath powder, and mix well. Do not cook the mixture for more time after adding the powder.
- Then add cooked sonamasuri rice, mix everything well, and turn off the gas.
- Garnish it with coriander leaves if you desire. Serve brinjal rice hot with raita or yogurt.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.