Vangi bhath rice is a very popular dish in the states like Karnataka, Andhra Pradesh, Tamil Nadu, and Maharashtra where Vangi translates to brinjal/baingan/eggplant and Bhath/Bhath/Bhat translates to rice.
Ingredients
Brinjal: Typicaly green brinjals are used to make vangi bhath. But you may also use purple brinjals. Rice: I used medium-grain sona masoori rice. You can also use basmati rice. Vangibhath Powder: I used MTR Vangibhath powder. You can use any brand or make vangibhath powder at home. I will share the recipe soon. Tempering Ingredients: mustard seeds, chana dal, urad dal, curry leaves, and hing. Nuts: I added cashews for the crunch. You may also use peanuts. Tamarind Extract: I used lemon-sized tamarind and soaked it in hot water for 15 minutes. Then, the pulp was extracted. Sweetener: Typically, jaggery is used. You can skip it.
How to Make Vangibhath
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.
What to Serve with Vangibhath Rice?
Serve Vangi Bhath rice with a side of yogurt or raita, pickle, and papad.
Storage Suggestions
Store: Leftover brinjal rice stays well in the fridge for 2-3 days. Let it cool completely, and then store it in an airtight container. Reheat: Sprinkle water and reheat the vangibhath in the microwave or stovetop until it warms through.
Tips & Variations
More Rice Recipes
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