Brinjal Rice – Vangi Bath


When it comes to brinjal i have many favorites  like Gotsu, brinjal rice and stuffed brinjal, Enna Kathirikai Kuzhambu, Sutta kathirikai Chutney. Brinjal rice is great for lunch box. As a kid, this Brinjal Rice with carrot raita and fryoms was one of my favorite options. Even if you are not a big fan of eggplant, cant say no to brinjal rice. The powder we add is flavorful and makes the rice extra special.

Brinjal Rice

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3


Ingredients :

Rice – 1 cup (I used regular rice but basmati rice can also used)

Brinjal – 2 cups, diced

Sesame Oil – 2 tsp

Salt – as needed

Turmeric powder – a generous pinch

To temper:

Sesame Oil – 1/2 tsp

Mustard seeds -1/4 tsp

Channa dal – 1 tsp

Urad dal – 1 tsp

Peanut – 1/4 cup

Vangi Bath Powder:

Channa Dal  – 1 tbsp

Coriander seed – 1 tbsp

Dry Red Chilli – 3 (According to your spice level) Sesame seeds – 1/4 tsp

Peanuts – 1 tbsp + 1 tsp



  • Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
  • Dry roast all the ingredients mentioned under “Vangi Bath Powder’ till they are golden brown. Switch off and set aside. Once they come to room temperature grind it without adding water

kuzhambu and kai1

  • Add 1 tsp  of oil to the pan and saute the brinjal with salt until the brinjal get cooked. Keep the cooked brinjal aside
  • Add 1/2 tsp of oil and add the mustard seeds, urad dal, channa dal, curry leaves and peanut till they become golden brown, and keep aside


  • Add the tempered ingredients, 1 tsp of oil and vangi bath Powder to the pan containing rice and mix gently. Check for the seasoning and add salt if required. Serve the vangi bath with any raita/fryoms



My Notes:

Same recipe can be used to prepare bell pepper rice


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39 thoughts on “Brinjal Rice – Vangi Bath

  1. […] Brinjal Rice […]

  2. […] am among the few who love brinjal. I have already posted some brinjal recipes like Brinjal Rice, Enna Kathirkai Kuzhambu and Stuffed Brinjal. Usually in India, Sutta Kathirikai Thogayal is […]

  3. Mango Rice | Traditionally Modern Food August 25, 2014 at 11:35 PM Reply

    […] meal. I was thinking of coconut rice, but when I opened the fridge, saw raw mangoes and brinjal. Brinjal rice is my favorite, and whenever I buy Mangoes I always do instant mango pickle. This time, for a […]

  4. […] love the masala powder my Amma prepares for Vaangi Bath. I always wanted to cook brinjal with that powder as a stuffing. Have added additional ingredients, […]

  5. cookingwithtoddlers July 7, 2014 at 4:06 PM Reply

    This looks so great! Can’t wait to try!

  6. Asmithaaa July 6, 2014 at 9:09 PM Reply

    You vidya??, This is my fav……..but I have heard we should keep the powder used for this breakfast always ready in previous to prepare(which is difficult to prepare)………………… but u have showed it in pretty easy way…. thank you so so so much 🙂

    • Asmithaaa July 6, 2014 at 9:11 PM Reply

      You know what vidya??, This is my fav……..but I have heard we should keep the powder used for this breakfast always ready in previous to prepare(which is difficult to prepare)………………… but u have showed it in pretty easy way…. thank you so so so much 🙂

      • Traditionally Modern Food July 6, 2014 at 9:34 PM

        Asmitha, happy to know that this is your favorite:)Do try this and let me know how it turned out

      • Asmithaaa July 6, 2014 at 11:44 PM

        oki 🙂

  7. Baby June July 5, 2014 at 7:51 PM Reply

    That looks delicious! Love all of the flavors in here too 🙂

  8. Sadia Mohamed July 5, 2014 at 3:38 PM Reply

    This rice looks like a winner. Saved it. 🙂

  9. food passion and love July 5, 2014 at 12:41 PM Reply

    Wow..never heard of such a dish vidya!Looks delicious!…i have lots of eggplant in my veggie tray…gonna give it a try!!

  10. Aruna Panangipally July 5, 2014 at 10:43 AM Reply

    One of my absolute favourites!

  11. chitra July 5, 2014 at 9:52 AM Reply

    wow,i am a big fan of this rice 🙂

  12. avnipalekar July 5, 2014 at 9:13 AM Reply

    Hi Vidya, this is a great recipe! We make something similar even as part of the Maharashtrian cuisine 🙂

  13. bridgetscrafts25 July 5, 2014 at 9:11 AM Reply

    This looks delicious! Your instructions are great – very detailed. I can’t wait to try it!

  14. Bikramjit July 5, 2014 at 6:50 AM Reply

    right.. not my thing this time I hate brinjal 😦
    school hostel put me off they gave us such bad currie of brinjal .. YES curry 🙂 dont be shocked.. add lots of water .. more to serve everyone 🙂

    • Traditionally Modern Food July 5, 2014 at 11:26 AM Reply

      🙂 I know brinjal is not favorite for many and yes totally agree hostel food makes us to hate many veggies:)

  15. Amira July 5, 2014 at 4:46 AM Reply

    Although I do not know some of the ingredients -and I had to google them to get a clear picture of the taste of your amazingly looking dish- but I have to admit your dish sounds and looks delicious. I have a question though, to prepare the bell pepper rice, do you substitute eggplants with bell pepper?

    • Traditionally Modern Food July 5, 2014 at 11:27 AM Reply

      Thanks Amira:) yes same preparation can be followed for bell pepper rice as well replacing eggplant

  16. Charanya July 5, 2014 at 4:13 AM Reply

    Love how the rice looks-Mine rarely comes out that perfect 🙂

    • Traditionally Modern Food July 5, 2014 at 11:29 AM Reply

      Thanks Charanya:) try spreading the rice in wide pan and then mix. That’s is my mom’s tip and really works

  17. Chitra Jagadish July 5, 2014 at 4:07 AM Reply

    I usually make this with bell peppers. …hubby and my favourite. …

  18. Chitra Jagadish July 5, 2014 at 4:06 AM Reply

    Hmmm……Vangi bath….yum yum….

  19. Deena Kakaya July 5, 2014 at 4:05 AM Reply

    That’s a full on, filling dish. X

  20. Treat and Trick July 5, 2014 at 2:19 AM Reply

    Looks yummy!

  21. Ema Jones July 5, 2014 at 12:37 AM Reply

    Great vegetarian recipe 🙂

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