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.
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
- ⅛ 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