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Eggplant rice in a white bowl
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5 from 10 votes

Vangi Bath | Brinjal Rice | Eggplant Rice

Brinjal rice or Vangi Bath is a delicious and easy to make Vegan Rice recipe made with freshly ground aromatic spices. This Eggplant rice is a great recipe to pack for lunch boxes or to enjoy as dinner.
Prep Time10 mins
Cook Time39 mins
Total Time49 mins
Course: Main Course
Cuisine: South Indian
Diet: Vegan
Servings: 4 servings
Calories: 389kcal

Equipment

  • Blender
  • Pressure Cooker

Ingredients

  • 1 cup Rice Uncooked , I use sona masoori
  • 3 cups Eggplant / Brinjal Any kind, chopped into small cubes
  • 4 tablespoon Homemade spice powder Check for recipe and ingredients below
  • 2 tablespoon oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon Turmeric powder
  • teaspoon Asafetida
  • 2 Green Chilies
  • ¼ cup Peanuts I used slightly crushed
  • few Curry Leaves
  • to taste Salt

To make the Homemade Spice Powder

  • 1 tablespoon Kadalai paruppu / Channa dal
  • 1 tablespoon Ullutham Paruppu / Urad dal
  • 1 tablespoon Coriander seeds
  • 4 Red chilies
  • 1 tablespoon Sesame seeds
  • ½ inch piece Cinnamon 
  • 1 teaspoon Fenugreek seeds / Vendhayam
  • 6 Cloves
  • 2 tablespoon Desiccated Coconut

Instructions

Make the homemade spice powder

  • Dry roast all the ingredients individually, that is mentioned for the spice powder. (1)
  • Let the roasted ingredients cool down to room temperature and then grind them together into a coarse powder. (2)

To make the Vangi Bath

  • Cook the rice and let it cool down. Hint - Adding a teaspoon of oil in the rice helps to keep the grains separate. I use Instant Pot to cook my rice.
  • Heat a wide pan and add about 1 tablespoon of oil. Add the seasoning ingredients and let it fry for about 30 seconds. Also add the peanuts along with seasonings. (1)
  • Now add the chopped eggplant, turmeric powder and salt and fry it for about 4-5 minutes in medium flame. Make sure that the eggplants do not get mushy. (2)
  • Next add the ground masala powder along with the tamarind extract. Cook it covered for about 5-6 minutes until the eggplants are well cooked but still remain intact.
  • Add the cooked rice to the eggplant mixture and gently mix to coat. Let it cook for about 2 more minutes. Check for seasoning and adjust salt if needed.
  • Serve warm.

Notes

Expert tips and FAQ's -
  • Keep the chopped eggplants immersed in water until ready to use. This helps in retaining the color of the eggplant without turning them brown.
  • Dry roast the ingredients needed for the spice powder individually.
  • You can make a double or triple batch of the spice powder and store it in an airtight container in the refrigerator or freezer to use for later.
  • Cook and cool the rice before using it in the recipe. This is a great recipe to make with leftover rice.

Nutrition

Calories: 389kcal | Carbohydrates: 55g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Sodium: 88mg | Potassium: 447mg | Fiber: 8g | Sugar: 6g | Vitamin A: 443IU | Vitamin C: 69mg | Calcium: 77mg | Iron: 3mg