Vangibath (Brinjal Rice) Recipe

By default breakfast dishes are vegan and gluten free across south india. Many of our breakfast dishes are prepared with rice, lentils, coconuts and vegetables. Vangibath (Brinjal rice) is prepared with unique blend of spices, which is dry roasted and ground freshly for this dish. On a weekday across south indian homes and restaurants, one can find this dish on the menu. 

Vangibath is also packed for office and school lunches, and sometimes for long travel. Vangibath is normally paired with masala vada, riata and aloo fry. Personally I like this dish without any sides and condiments.

Vangibath Recipe Video on Vidyascooking Channel 😊

Ingredients for Vangi Powder:

2 Inch Sticks Cinnamon

10 Fenugreek  Seeds

3 Cloves

1/2 Tbsp Cumin Seeds

1/2 Tbsp Fennel Seeds

1/2 Tbsp Poppy Seeds

1 Tbsp White Sesame Seeds

1 Tbsp Desiccated Coconut

1 1/2 Tbsp Split Chickpeas

1 Tbsp Black Gram Dhal

10 Dried Red Chillies

3 Tbsp Coriander Powder

1/2 Tbsp Peppercorns

Method:

Place a heavy bottom pan or wok place on low flame allow to reach smoking point. Add all the ingredients at once and keep stirring. Dry roast all the ingredients on medium flame the dry red chillies should turn crispy and easy to break, while the sesame seeds should splutter and stop spluttering this is when the spices are well roasted. 

Transfer the spices to a platter and allow to reach room temperature. Transfer the roasted and cooled spices to a mixer jar and grind to form a smooth powder. Allow the powdered spices to cool, transfer to a airtight container and refrigerate until use. 

We use these pale green color brinjal for vangibath. 

Ingredients for Vangi Rice:

500 Grams Green / White Eggplant

4 Sprigs Curry Leaves

2 Bay Leaves

1 Inch Cinnamon Stick

2 Cloves

3 Pods Cardamom

2 Tbsp Vangi Baath Powder

1/4 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder

1/4 Tsp Asafoetida

2 to 3 Cups Cooked Rice

Salt as per taste

Oil as required

Finely Chopped Coriander  and 1/2 Lime for garnish...

Prep:

Wash and steam cook rice spread on a plate and allow to reach room temperature.

Remove the stems and chop the brinjal into cubes. Add the brinjal to a pot of water with a tbsp salt.

Wash and finely chop coriander and curry leaves.

Juice the lime and reserve.

Method:

Heat a heavy bottom wok on low flame. Add 4 Tbsp oil and allow to reach smoking temperature.

Add the whole spices and allow to sputter. Add curry leaves and egg plant, fry for a minute.

Add chilly powder, coriander powder, turmeric powder, salt and asafoetida cook for 30 to 40 seconds or until the raw flavor from masala powders reduces.

Stir occasionally cover and cook the eggplant in oil until well done. In roughly around 10 to 5 minutes the eggplant should have cooked.

Check and adjust salt and chilly powder as per taste, Add the vangi powder, lime juice and coriander fry all ingredients until the oil separates.

Add cooked rice and mix well... if needed add salt and vangi powder. Garnish the rice with lime juice and finely chopped coriander, serve as hot as possible...enjoy 😊

Using Vangibath Masala Similar Rice Recipes on Vidyascooking Channel

Mixed Vegetable Vangibath Recipe

Capsicum Vangibath Recipe

Rawa Vangi Bath Recipe