Thursday, September 22, 2011

Vangi Bhath / Brinjal Rice

Another variety rice from my list of rice collections. Those days when I learnt this rice from my neighbour who has base from karnataka, It was prepared only when I ran out of all other vegetables. Now, I am turned out totally and I am buying brinjal with an intent to prepare this rice. The reason is simple, quick to prepare, no need to prepare gravy (just papad or raita accompany well with this) and at last fits well in lunchbox.

In vangi bhath (also called as Eggplant Rice /Brinjal Rice), the aromatic masala plays a key role which is prepared using marathi moggu, cloves and cinnamon. It also brings out the unique taste for this rice. Try out this simple yummy recipe and enjoy!

Basic Information:
Preparation time: 15 minutes
Cooking time: 20 minutes (40 minutes including rice cooking)
Serves : 2


Cooked Rice - 1 cup

Brinjal - 1 cup, cubed

Curry leaves - 1 string

Oil - 1 tablespoon

Mustard and Urid dal - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Salt - to taste

For Vangi Bhath Masala:

Channa dal - 1 tablespoon

Coriander seeds / Coriander powder - 1/2 tablespoon

Urid dal - 1 teaspoon

Dry Red Chillies - 5 nos

Cinnamon stick - 2 inch length

Cloves - 2 cloves

Poppy seeds - 1/2 teaspoon


1) In a pan, dry roast the ingredients given for vangi bhath masala and make a powder. Keep it aside.

2) Wipe off the same pan and heat oil in it. When it is hot, add mustard seeds and urid dal. Allow them to splutter.

3) Add curry leaves followed by chopped brinjals.

4) Fry for few minutes and then sprinkle little water and salt to cook brinjal.

5) when the brinjal turns soft, add the masala powder(as said in step 1) by turning the flame to low and give a quick fry. Make sure not to burn masala.

6) Add cooked rice and mix gently and cook for 2 minutes.

7) Garnish with coriander leaves.

8) Serve hot with pappad or raitha.


1) As I didn't have Marathi Moggu at the time of preparation, I didn't add them and increased the cloves count.

2) If you are using coriander powder, dry roast all ingredients for masala first, then add the coriander powder towards the end of the roasting. This avoids the overburnt of masala.

Sending this recipe to Simply Food's Flavors of South India.