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!!

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!!

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!!

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

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Vangi Bhaath/Vangi Bhaat/Brinjal Rice/Eggplant Rice

Serving Size: 2

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.

Ingredients

• ½ cup basmati or any other rice
• 3 medium sized brinjals/eggplants, washed, cubed and placed in water
• 1 small red onion, sliced
• ½ teaspoon urad dal
• ½ teaspoon chana dal
• ½ teaspoon mustard seeds
• ¼ teaspoon turmeric powder
• 1/8 teaspoon hing/asafoetida
• 2 to 3 teaspoons coriander powder
• 3 dried red chillies
• Few curry leaves
• Few peanuts
• Salt to taste
• 2 tablespoons oil

Instructions

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:
2. 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.
3. Add the turmeric and sliced onions and fry for a few minutes till the onions are slightly cooked and soft.
4. Add the coriander powder and sauté for a few seconds.
5. 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.
6. 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 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.
7. Serve hot Vangi Bhaath with raita or potato chips.

Notes

Pair this amazing and simple rice with raita or curd or yogurt rice along with some fryums or potato chips!!

Use any type of eggplant and feel free to add cashews too instead of peanuts. For an extra flavor, you can add some garam masala powder too.

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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.

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.

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

• 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.

• 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.

• Serve hot Vangi Bhaath with raita or potato chips.

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