Tag Archives: vangi

Stuffed Brinjal


I 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, and prepared a new version of masala for stuffing. Loved this way of stuffed brinjal 🙂 If you get small brinjals, both stuffed brinjal and Ennai Kathirikai Kuzhambu are great dishes to try.

Stuffed Brinjal

Preparation Time : 10 min |  Cooking Time : 25 min

Recipe Category : Side Dish


Brinjal/Eggplant/Aubergine – 15 medium sized

Salt – as needed


Onion – 1, roughly chopped

Garlic – 2 pods

Coriander seeds – 2 tbsp

Bengal gram/Chana Dal – 2 tbsp

Red chillies- 3 ( Adjust according to your spice level)

Cumin Seeds – 1 tsp

Pepper – 1/2 tsp

White Sesame seeds – 1 tsp

Peanut – 3 tbsp

Grated coconut – 2 tbsp (Optional)

Oil – 1 tsp

To Temper:

Sesame Oil – 2 tbsp

Mustard – 1/4 tsp

Curry leaves – 1 spring



  • Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black
  • Add oil to the pan. once the oil is hot, add onion and garlic, and saute till the onions are cooked. Add remaining items listed under “Stuffing” and saute till they are golden brown. Cool them and blend them into a paste by adding little water


  • Add oil to the Pan, when the oil is hot, add mustard seeds and let them splutter. Add  brinjals and curry leaves. Cook on low flame


  • When the brinjals are half cooked, add the stuffing paste and mix gently. Cover the lid and cook. Sprinkle some water if required. The stuffing goes inside the brinjal slits, and also coats the outside



My Notes:

  • Can add tamrind/ tomatoes if you want it to be tangy
  • Instead of grinding onions, you can also saute them directly

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