Vangi Bhath (Eggplant Rice)

Eggplant is my favorite veggie (I might have told you many times) and can eat it almost everyday of the week. Back home, my mom used to make so many different varieties of curries with brinjals. My husband is not a big fan (in other words… he never liked), but I have successfully steered him to at least try a little without complaining.

Last night I wanted to make vangi bhath and realized I didn’t have enough eggplant to make it, so I ended up adding a quarter cauliflower that was left from the cauliflower rice (Menu Today’s awesome recipe) I made over the weekend. I turned out pretty good.

Eggplant is my favorite veggie (I might have told you many times) and can eat it almost everyday of the week. Back home, my mom used to make so many different varieties of curries with brinjals. My husband is not a big fan (in other words… he never liked), but I have successfully steered him to at l...

Vangi Bhath (Eggplant Rice)

Summary

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  • Coursemain course
  • Cuisinekarnataka
  • Yield4 servings 4 serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time10 minutesPT0H10M
  • Total Time55 minutesPT0H55M

Ingredients

For the Rice:
Cooked Rice
2cups
Eggplant – medium, chopped fine
1
Cauliflower florets
1 cup
Green peas
½ cup
Green chilies
4
Peanuts
handful
Cashews
10
Tamarind pulp
3tbsps
Mustard seeds
1 tsp
Turmeric
¼ tsp
Masala powder (recipe follows)
4 tsps
Curry leaves
6
Salt
to taste
For the Masala:
Chana dal (Senaga pappu)
2tbsps
Urad dal (Minapappu)
2tbsps
Coriander seeds
1tsp
Cinnamon stick
1"
Cloves
4
Cardamom
4
Grated coconut (fresh or dry)
1 tbsp
Red chilies
5
Cumin seeds
1tbsp

Steps

    Make the Masala:
  1. Roast all the above in 1tsp ghee. Cool and grind into powder. Any left over masala can be stored in a air-tight container and used as needed.
Make Vangi bhath:
  1. Heat 1tsp oil/ghee in a pan, fry peanuts and cashews until they are golden brown. Remove and keep aside.
  2. Heat 1 tbsp of oil, add mustard seeds and let them splutter. Add green chilies, curry leaves and fry for 1 minute.Add the chopped eggplant and cauliflower, mix well to coat all the veggies with the oil. Cover and cook on medium-low flame till they are soft enough.
  3. Add the peas (I used frozen peas-thawed), tamarind paste, masala powder and cook for 5 minutes.
  4. Add 1 tsp of oil/ghee and turmeric to the rice, mix well. Add eggplant mixture, fried peanuts & cashews, salt and mix well.
  • Serve with any kind of raita.
Vangi Bhath (Eggplant Rice)
I had my vangi bhath with tomato kadhi and Papads.
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