Vaangi Bhath – Brinjal Rice

Vangi Bhath

Brinjal is a prized possession in my kitchen. I know a few of you will wince on reading that. I love brinjal cooked in any form! This vibrant purple beauty has always been my favorite since childhood.

Yesterday there was a bit of chill in the air with no sunlight, pretty dull kind of weather that called for a spiced one pot dish like Vangi Bhath aka Brinjal Rice. There are a good number of Vangi Bhath Masala versions based on the region its prepared. Many spices go into the making of Vangi Bath masala and if you think too many spices might overwhelm the rice dish, you are wrong, as each spice lends a unique flavor of this brinjal rice.

The recipe I have followed is from Karnataka where cooked rice is accented with brinjals, curry leaves, roasted peanuts and a lot of spices. It’s finished with an all-important garnish of roasted peanuts and a dash of lemon juice (this particular recipe has lemon juice as an ingredient). Combined with cooked rice, the fresh taste of roasted brinjals in aromatic spices can be savored as a one pot meal without any sides to accompany it. Equally delicious when eaten with plain yogurt and papad.

Home grown brinjals

Next on my to-be-tried list is prepare Vangi Bhath using Goda Masala, the Maharastrian version of brinjal rice

Vaangi Bath Recipe

Prep & Cooking: 30 mts

Serves 4-5 persons

Cuisine: Karnataka

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Ingredients:

1/2 kg raw rice (cook rice such that each grain is separate, add a tsp of ghee and lemon juice to the rice and combine)

1/4 kg green or purple brinjals (thinly slice into 2″ pieces and place in salted water)

1 1/2 tbsps oil

1 tsp mustard seeds

1 tsp channa dal (optional)

15 fresh curry leaves

pinch of turmeric pwd

2-3 tbsps roasted groundnuts

1/2 tbsp lemon juice (optional)

salt to taste


To be roasted and ground to a fine pwd:

3 dry red chillis (adjust to your spice level)

1 tsp coriander seeds

1/4 tsp khus-khus/gasagasalu/poppy seeds

large pinch cumin seeds

1/2 tbsp black gram dal (minappappu)

1/2 tbsp bengal gram/channa dal/senaga pappu

1/2 tbsp grated dry coconut

1 Marathi moggu

1รขโ‚ฌย cinnamon stick (dalchinichakka)

1 clove

1/4 tbsp sesame seeds

1/4 tsp hing/inguva/asafoetida

1 tsp oil

1 Heat a cooking vessel on medium heat and dry roast cumin seeds and coriander seeds, clove, marathi moggu, cinnamon and dry chillis for 2 mts. Remove and keep aside. In the same pan, add oil, add channa dal and urad dal and fry for two minutes till they turn red. Remove and keep aside. Add khus-khus, sesame seeds and grated coconut and fry for a minute and turn of heat. Add hing and stir fry for a few seconds. Cool and grind all the roasted ingredients to make a powder.
2 In the same vessel, add oil and once its hot, add mustard seeds and let them splutter. Add the channa dal and once it turns red, add curry leaves and let the flavor of the curry leaves come out.
3 Add the brinjal pieces, turmeric pwd and salt and fry for 25-30 minutes or till almost cooked.
4 Add the ground vangi bath masala pwd and combine well and cook further for another 2-3 mts. Add the cooked rice and combine with the brinjal-spice mixture.
5 Add the roasted peanuts and adjust salt and combine with the rice.
6 Serve hot with yogurt and appadam. A one-pot complete meal!

Note:

This rice can be prepared using other vegetables like carrots, tindora, okra etc. The peanuts add to the flavor, so don’t skip this step.

Vaangi Bhath – Brinjal Rice

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  brinjals

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32 thoughts on “Vaangi Bhath – Brinjal Rice

  1. Yeah i did wince, i remember when i was very young mom used to use them in sambar and i was always upset about it as i didn’t like them, but have to admit older i got i started appriciating the taste of brinjal

  2. Hi Sailu,

    What is Marathi Moggu??

    Its a spice which is very important for Vangi bath preparation. It goes by the name of Caper in English and Enugadanta in Telugu.

  3. What is Marathi moggu? Do you know the tamil name of it? Is it an optional ingredient?

    Its a spice which is very important for Vangi bath preparation. It goes by the name of Caper in English, Enugadanta in Telugu, Karimuli in Tamil.

  4. namaste sailu. ur site is very yummy. whenever my 3 yr old daughter sees ur site she says, mama yummy. please tell me what Marathi Moggu is known in hindi? kindly reply
    bye

    Thank you.:)
    Hindi name for Marathi Moggu is Kachra/Kabra.

  5. Hi Sailu,

    Your recipes are simply GORGEOUS ๐Ÿ˜€

    I have a doubt tho – I dont get poppy seeds where I live, is there something else I can use to replace them?u

    Sue, You can use melon seeds OR cashew nuts in place of poppy seeds. For 1 tsp poppy seeds, use 1 tsp melon seeds OR 4-5 cashew nuts. Based on the recipe, sometimes you can use grated fresh coconut too. Basically to lend body to the gravy or dish.

  6. Vah, kya BHATH hai Sailu garu! VANGI vangi salam meeku!! Just made it for a late night dinner on a rumbling tummy and with high expectations, and I was uber-delighted with how it turned out! Absolutely delectable!! With an impeccable blend of spices and a sophisticated bouquet of flavors and colors, the dish tickled all of my senses!! Toyed with the idea of improvising, but decided against it and stayed loyal to the original recipe. I am glad I did, and I would continue to use the recipe unchanged. Thanks a million for your cyber-culinary dissemination! It’s my first time here and I’m sure I’ll keep coming back!

  7. Vah, kya BHATH hai Sailu garu! VANGI vangi salam meeku!! Just made it for a late night dinner on a rumbling tummy and with high expectations, and I was uber-delighted with how it turned out! Absolutely delectable!! With an impeccable blend of spices and a sophisticated bouquet of flavors and colors, the dish tickled all of my senses!! Toyed with the idea of improvising, but decided against it and stayed loyal to the original recipe. I am glad I did, and I would continue to use the recipe unchanged. Thanks a million for your cyber-culinary dissemination! It’s my first time here and I’m sure I’ll keep coming back!

  8. Hello,
    thank you very much for this posting…I cooked this yesterday. it was awesome…
    thanks once again..
    BR,
    syam

  9. I prepared this for lunch today and this turned out to be awesome… one question though… can we make this spice pwd and store it, instead of preparing everytime?

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