Vangi Bhaath/Vangi Bhaat/Brinjal Rice/Eggplant Rice

Vangi Bhaath or Spicy Brinjal or Eggplant Rice is a popular fried rice dish from Karnataka (in India) using brinjals/eggplants/aubergines  with some exotic Indian spices.  I know, brinjal is not a favored vegetable for most people, but after eating my quick version of stir fried eggplant/brinjal rice, you will love having them in your diet often!!

eggplant-bhaath

When we were living in Denver, Colorado, our family used to go for many picnics around Denver to many of the picturesque places which Colorado is famous for!! I used to pack a whole picnic bag of goodies to have on our way and Vangi Bhaath was always in it!! With some fruits, chips, cookies, cakes or any other dessert and juice, our picnic was perfect!!

Traditionally, Vangi Bhaath is prepared with a special vangi bhaath powder which you have to prepare ahead of time. My version (totally vegan) is very quick and easy; no spice mix to prepare, just some coriander powder (which everyone has in their pantry) and some whole spices with brinjal and rice. No grinding/blending, no coconut!!

vangi-bhath4

It is a quick and easy one-pot dish (if you have cooked rice), ready in under 15 minutes!! Vangi Bhaath is great for a quick lunch on a lazy day, to take along to a potluck (or picnic) or even if guests drop by suddenly.

This recipe is very forgiving.  You can adjust the amount of spices according to your taste.  If you want, you can omit the onions and make it a totally no onion, no garlic recipe!!

brinjal-bhaath-closeup

 

While you are here, check out my other rice dishes: Bisi Bele Bhath, Ven Pongal, Jhatpat Vegetable Pulao, Satvik Vegetable Pulao, Tawa Pulao etc.

Step-by-step method:

To make the rice:

  • Wash the rice well and place in pressure cooker.  Add ¾ cup of water (about 1 ½ times water) and cook on high heat.  After one whistle, reduce the heat and cook on simmer for about 5 minutes. Turn off the heat and let the pressure reduce naturally. Remove the lid and fluff the rice with a fork. Let it cool completely.

cooked-rice

To make the vangi bath:

  • Heat the oil in a large kadai or deep saucepan. When it is hot, add the mustard seeds. As it starts to splutter, add the urad dal, chana dal and sauté for a few seconds.  Add the hing and red chillies(cut into 2 to 3 pieces) and sauté for a few seconds more. At this stage, if you have unroasted peanuts, add them.
  • Stir in the turmeric and sliced onions and fry for a few minutes till the onions are slightly cooked and soft.

with-turmeric

  • Add the coriander powder and sauté for a few seconds.

with-coriander-powder

  • Once this has fried well, add the chopped brinjal or eggplant; stir well.  Add salt to taste and a little bit of water and cook covered on low heat till the eggplant is cooked and soft and tender.

with-eggplant

  • After a few minutes, when the brinjal is soft and tender, stir in the cooked, fluffed up rice (if you are adding roasted peanuts, add now) along with curry leaves and salt to taste (remember you have added some salt when cooking the eggplant) and gently mix well with the eggplant and masala.  Stir till heated through for a couple of minutes.

after-mixing-rice-vangi-bhaath

  • Serve hot Vangi Bhaath with raita or potato chips.

I am sending this to Recipe of the Week, One-Pot Wonders.

Vangi Bhaath/Vangi Bhaat/Brinjal or Eggplant Rice
Serves 2
Vangi Bhaath is my version of a quick and easy fried rice with brinjals and aromatic Indian spices; no special spice mixture or blending or coconut!!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
600 calories
91 g
0 g
24 g
16 g
2 g
1290 g
211 g
22 g
0 g
20 g
Nutrition Facts
Serving Size
1290g
Servings
2
Amount Per Serving
Calories 600
Calories from Fat 210
% Daily Value *
Total Fat 24g
37%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 0mg
0%
Sodium 211mg
9%
Total Carbohydrates 91g
30%
Dietary Fiber 32g
127%
Sugars 22g
Protein 16g
Vitamin A
9%
Vitamin C
35%
Calcium
12%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup basmati or any other rice
  2. 3 medium sized brinjals/eggplants, washed, cubed and placed in water
  3. 1 small red onion, sliced
  4. ½ teaspoon urad dal
  5. ½ teaspoon chana dal
  6. ½ teaspoon mustard seeds
  7. ¼ teaspoon turmeric powder
  8. 1/8 teaspoon hing/asafoetida
  9. 2 to 3 teaspoons coriander powder
  10. 3 dried red chillies
  11. Few curry leaves
  12. Few peanuts
  13. Salt to taste
  14. 2 tablespoons oil
To make the rice
  1. Wash the rice well and place in pressure cooker. Add ¾ cup of water (about 1 ½ times water) and cook on high heat. After one whistle, reduce the heat and cook on simmer for about 5 minutes. Turn off the heat and let the pressure reduce naturally. Remove the lid and fluff the rice with a fork. Let it cool completely.
To make the vangi bath
  1. Heat the oil in a large kadai or deep saucepan. When it is hot, add the mustard seeds. When it starts to splutter, add the urad dal, chana dal and sauté for a few seconds. Add the hing and red chillies(cut into 2 to 3 pieces) and sauté for a few seconds more. At this stage, if you have unroasted peanuts, add them.
  2. Add the turmeric and sliced onions and fry for a few minutes till the onions are slightly cooked and soft.
  3. Add the coriander powder and sauté for a few seconds.
  4. Once this has fried well, add the chopped brinjal or eggplant; stir well. Add salt to taste and a little bit of water and cook covered on low heat till the eggplant is cooked and soft and tender.
  5. After a few minutes, when the brinjal is soft and tender, stir in the cooked, fluffed up rice (if you are adding roasted peanuts, add now) along with curry leaves and salt to taste (remember you have added some salt when cooking the eggplant) and gently mix well with the eggplant and masala. Stir till heated through for a couple of minutes.
  6. Serve hot Vangi Bhaath with raita or potato chips.
Notes
  1. Pair this amazing and simple rice with raita or curd or yogurt rice along with some fryums or potato chips!!
  2. Use any type of eggplant and feel free to add cashews too instead of peanuts.
  3. For an extra flavor, you can add some garam masala powder too.
beta
calories
600
fat
24g
protein
16g
carbs
91g
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Curry and Vanilla http://www.curryandvanilla.com/

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