Wednesday, June 15, 2016

Vangi Bhaat/ Spicy Eggplant Rice

Eggplant / Brinjal is one of my favorite vegetable. I use it in many recipes. I have already shared the recipe of  Bharli Vangi / Stuffed eggplant  and Hyderabadi baghara baingan which are a big hit with family and friends. Today, I will be sharing yet another recipe using Eggplant but this is a rice recipe...VANGI BHAAT :) Vangi bhaat is a popular rice dish that belongs to the state of Karnataka.

Usually, a special spice mix is prepared for this rice dish (which I plan on sharing on a later date). Today, I will share with you a quick version where in I will be using a combination of Rasam powder and garam masala. This recipe is a no onion- no garlic recipe.

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

  • Rice (cooked and cooled) : 4 cups (I used basmati rice)
  • Eggplant (Small variety) : 400 grams (about 10)
  • Oil : 3 tbsp
  • Ground nuts/ Peanuts : 2 tbsp
  • Cinnamon sticks : 1 inch 
  • Urad dal / Black gram : 1 tsp
  • Mustard seeds / Rai : 1 tsp
  • Curry leaves : 6-8
  • Dry Red chilli (broken) : 2
  • Turmeric powder / Haldi : 1/2 tsp
  • Tamarind paste : 1 tsp (you can use amchur or dry mango powder instead)
  • Jaggery powder / Sugar : 2 tsp (adjust as per taste)
  • Rasam powder : 3 tbsp (MTR brand)
  • Garam masala : 1 tsp heaped
  • Salt as per taste
  • Cilantro leaves : 2 tbsp (chopped)
  • Freshly grated Coconut : 2 tbsp

  • Chop the top of the eggplant and make thin slices of it and keep them in salted water until ready to use.

  • Heat oil in a deep bottomed pan. When hot, add the peanuts/groundnuts until its fried. Once done, add the mustard seeds, black gram, cinnamon sticks and  dry red chillies. Once the seeds start to splutter, add the curry leaves.

  • Now drain the water  and add the thinly sliced eggplants. Mix well.Add the turmeric powder, rasam powder and garam masala. Mix.

  • Add the tamarind paste, jaggery powder/ sugar and salt . Sprinkle some water . Close the lid and let it cook on low heat.

  • Once the eggplants have cooked and all the moisture has evaporated,add the rice and mix gently.

  • Add the chopped cilantro and shredded coconut.
  • Serve Vangi Bhaat with raita of your choice. I served it with Bhindi raita .


  1. I usually use my home made rasam powder but on this occasion i was out of it and hence used MTR brand rasam powder.
  2. It is important to use cooled rice. If you use hot rice, then  it gets mushy while mixing.
  3. I have used tamarind pulp in the recipe but instead you could use dry mango powder or amchur as a substitute.


  1. This bowl of Vangi Bhaat looks supremely delicious. I love your touch to the dish with Rasam powder and Garam masala. I am craving for Vangi Bhaat after visually savouring your dish. Will now have to make it tomorrow using your recipe. I have never made this dish with this combination of ingredients and so I am eager to try this out. Yummmmy.

  2. This looks so YUMMY. I love eggplant but I always thought that we need goda masala in vangi bhat. You have made it easy for me by using rasam powder and garam masala. Bookmarking it!

    1. Vangi Bhaat is prepared differently in Maharashtra and karnataka. While in Maharashtra, goda masala is used, the version prepared in Karnataka doesnot use Goda masala:) I am glad u liked it:)

    2. I am going to try this one for sure.

  3. The flavoured eggplants by themselves are tempting, and with rice, oh yum to this complete meal.

  4. Wow, it looks delicious. When I buy eggplant, end up with only making baigan bharta ;-) This vangi bhaat is awesome. Will surely give it a try.

  5. Never thought of it, that we can make bhaat especially with baingan. Brinjal rice looks really tempting with okra raita, will try soon!!

  6. Looks heavenly, Meri. I love eggplants and you know my love affair with Indian cuisine. Great post!!

  7. This sounds amazingly delicious and flavorful! Would love to try this soon :-)