vangi bhaat recipe | maharashtrian vangi bhat recipe | vangi bhath

vangi bhaat recipe with step by step pics – spiced and tasty baingan rice made with freshly ground spices.

vangi bhaat recipe, vangi bhat recipe | vangi bhath recipe

vangi bhaat is prepared in the same way as a masale bhaat or tondli bhaat (ivy gourd rice). goda masala is added in these rice recipes and this spice blend gives the vangi bhath its unique flavor, taste and aroma.

in this recipe, i have roasted and ground the spices to prepare the goda masala, so there is no need of having a ready goda masala. if you do have goda masala powder, then skip grounding the spices.

vangi bhaat is a relatively easy recipe to prepare. one pot meal which is healthy as well does not take much time, if you have ready goda masala. i have cooked the rice in a kadai, but you can also cook in pressure cooker.

this maharashtrian vangi bhath is different from the karnataka version. the karnataka version of vangi bath has vangi bath masala which is a different spice blend than the goda masala. i have added onions in this maharashtrian vangi bath recipe. you can easily skip them if you don’t have onions and add a pinch of asafoetida (hing) in the tempering instead.

serve this maharashtrian recipe of vangi bhaat plain or with side bowl of yogurt or raita.

few more rice recipes for you!

maharashtrian vangi bhaat

4.5 from 4 votes
Author:Dassana Amit
Prep Time:30 mins
Cook Time:40 mins
Total Time:1 hr 10 mins
Course:main course
Cuisine:maharashtrian
Servings (change the number to scale):3 to 4
maharashtrian vangi bhaat recipe, vangi bhath recipe
vangi bhaat recipe - maharashtrian one pot meal dish of spiced brinjal rice made with freshly ground spices

INGREDIENTS FOR maharashtrian vangi bhaat

(1 CUP = 250 ML)

for the goda masala

  • 1 small tejpatta (indian bay leaf)
  • 1 small piece of dagad phool (stone flower or patthar phool)
  • 2 teaspoon coriander seeds (sabut dhania)
  • 1 dry red chili, kashmiri or byadagi or bedgi chili
  • 1.5 tablespoon unsweetened desiccated coconut
  • 1 teaspoon cumin seeds (jeera)
  • 3 cloves (lavang)
  • 1 inch cinnamon (dalchini)
  • ½ teaspoon caraway seeds (shah jeera)
  • 1.5 tablespoon white sesame seeds (safed til)
  • 4 black peppercorns (sabut kali mirch)
  • 1 pinch asafoetida (hing)

remaining ingredients for vangi bhaat

  • 1.5 cups basmati rice or ambe mohur rice
  • 4 to 5 medium baingan (vangi or brinjals or eggplant) OR 8 to 10 small baingan OR about 200 grams
  • 1 green chili, chopped (hari mirch)
  • 1 medium onion, finely chopped
  • 2 tablespoon curd (yogurt or dahi) OR 1 medium tomato, chopped
  • 6 to 7 curry leaves (kadi patta) OR 1 tejpatta (indian bay leaf)
  • 15 to 18 cashews (kaju) OR peanuts (moongphali)
  • ¾ teaspoon mustard seeds (rai or sarson)
  • ¾ teaspoon cumin seeds (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ tablespoon chopped coriander leaves (dhania patta)
  • 1 tablespoon grated coconut
  • 3 cups water for cooking the rice, add more if required
  • 2 tablespoon peanut oil or any vegetable oil
  • salt as required

HOW TO MAKE maharashtrian vangi bhaat

making goda masala for vangi bhaat

  • on a low flame in a small frying pan, dry roast the whole spices mentioned under the list "for the goda masala", except sesame seeds and desiccate coconut. roast the spices till they become aromatic.
  • then add the desiccated coconut and sesame seeds and continue to dry roast till the coconut becomes golden. keep stirring regularly so that the coconut does not get burnt. let this spices cool.
  • once the roasted spices + coconut mixture gets cooled, grind them fine in a dry grinder or coffee grinder.
  • keep this small batch of goda masala aside and just add about 2 to 3 tsp of it in the vangi bhaat recipe. the remaining goda masala can be kept in the fridge in a small bowl or box and added to veggie dishes or dal.

soaking rice and vangi

  • rinse the rice for a few times in water. then soak the rice in water for 30 minutes and then drain them. keep the soaked rice aside.
  • quarter or chop the vangi (brinjals or baingan or aubergines)
  • keep the chopped vangi in a bowl of salted water for 15 minutes. this soaking does not discolor them and gets rid of the bitterness if any.

making vangi bhaat

  • heat oil in a large thick bottomed pan and splutter the mustard seeds and cumin seeds.
  • then add onions and saute till the onions turn translucent.
  • add curry leaves and green chilies. stir.
  • then add the drained brinjals (vangi) along with turmeric powder.
  • stir and saute 3 to 4 minutes.
  • then add the soaked rice, 2 to 3 tsp of the freshly ground goda masala and yogurt.
  • stir and pour water. season with salt. again stir very well.
  • cover with a lid and cook the rice on a low flame till the grains are tender and cooked.
  • in case the rice has not cooked and the water has dried, add some water and stir gently and continue to cook the rice.
  • meanwhile, roast cashews in a pan till they get some brown spots on them. instead of cashews, you can also add peanuts and roast them in the same way.
  • once the rice is cooked, fluff the vangi bhaat gently.
  • add grated coconut, chopped coriander leaves and the roasted cashews. mix gently.
  • serve vangi bhaat plain or with a raita hot or warm. 
  • you can also garnish vangi bhat with coriander leaves and grated coconut while serving.

NOTES

  • for cooking in a pressure cooker - add about 2.5 to 2.75 cups water and pressure cook for 2 to 3 whistles.
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preparation to make vangi bhaat recipe

1. on a low flame in a small frying pan, dry roast the whole spices till they are aromatic.

roast spices to make vangi bhaat

2. bring the roasted spices to the side of the pan and add the desiccated coconut and sesame seeds.

roast coconut to make vangi bhaat

3. stir & continue to dry roast till the coconut becomes golden. keep stirring regularly so that the coconut does not get burnt. let this spice and coconut mixture cool.

3. soak the rice in water for 30 minutes and then drain them. keep aside. you can add basmati rice or ambe mohur rice (mango blossom rice) and even sona masuri.

soaked rice for vangi bhaat recipe

4. quarter or chop the vangi (brinjals or aubergines or baingan). keep the chopped vangi in a bowl of salted water for 15 minutes. this does not discolor them and gets rid of the bitterness if any.

vangi, baingan, brinjal

5. once the roasted spices + coconut mixture gets cooled, grind them fine in a dry grinder or coffee grinder. only 2 to 3 tsp of the goda masala (as per your taste) needs to be added to the rice. the remaining goda masala can be refrigerated and added to vegetable dishes or lentils.

ground goda masala for vangi bhaat

making vangi bhaat or vangi bhath

6. heat oil in a large thick bottomed pan. first splutter the mustard seeds and cumin seeds.

heat oil - making vangi bhaat

7. then add onions and saute till the onions turn translucent.

add onions - making vangi bhaat

8. add curry leaves and green chilies. stir.

add curry leaves to make vangi bhaat recipe

9. then add the drained brinjals (vangi) along with turmeric powder. stir and saute for 3 to 4 minutes.

add vangi or baingan

10. stir and then add the soaked rice,  2 to 3 tsp of the freshly ground goda masala and yogurt.

add rice to make vangi bhaat recipe

11. stir and pour water. season with salt.

add water to make vangi bhaat recipe

12. stir very well.

stir vangi bhaat well

13. cover with a lid and cook the rice on a low flame till the grains are tender and cooked.

cooking vangi bhaat recipe

14. meanwhile, roast cashews in a pan till they get some brown spots on them. you can also add peanuts instead of cashews. just roast them in the same way.

roast cashews to make maharashtrian vangi bhaat recipe

15. once the rice is cooked, fluff vangi bhaat gently.

making maharashtrian vangi bhaat recipe

16. add grated coconut, chopped coriander leaves and the roasted cashews. mix the vangi bhaat gently.

vangi bhaat recipe, vangi bhath recipe

17. serve vangi bhath plain or with curd or with raita hot or warm. you can also top with a bit of ghee while serving vangi bhaat.

vangi bhaat recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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32 comments/reviews

  1. I love you dassana!!
    You are my hero!!
    I have got so much praise from my family because of your recipes!
    Thank you so much!!

  2. how long is cooking vangi bhaat in a pressure cooker if you do not have a whistling pressure cooker please?

  3. Vangibath is a traditional Karnataka dish. Authentic version does not have tej patta, onion as mentioned in your recipe

    • this recipe is not the karnataka version. this is the maharashtrian version of vangi bath. vangi bath is also a popular dish from the maharashtrian cuisine.

    • This is authentic maharashtrian stuff and favorite of north karnataka people. Vangi means brinjal in marathi. Kannada has no such word. Yes, in south karnataka, they prepare vangi bhaat. I was surprised initially when I saw. The taste is not authentic. The great difference is kind of vangi used.

  4. I thought of making a different kind of vangi bhath last night (usually I make Karnataka style) and this turned out so good, I’m glad I have more masala rice options now.

    Instead of usual raita, I made cucumber pachadi (Andhra style).
    I must say, the addition of fresh coconut to cucumber, goes really well with spices in this dish. I suggest you give it a try!5 stars

    • BTW, I realised now that is was Kerala style pachadi (made during Onam apparently), the Andhra style pachadi uses onions and I was in no mood to cut more onions 😛

    • thanks shri. i know about the addition of fresh coconut to cucumber taste very good. in maharashtra there is a recipe which is more like a salad, where cucumber is tempered and then fresh coconut is added. its called as khamang kakdi. you can try this one too. i will try the cucumber pachadi with this rice recipe. thanks.

    • for that you will have to cook the brinjals in the gravy first. and then at last add cooked rice and mix well. just add 1 cup of water while cooking the brinjals. add everything except yogurt. instead of yogurt, add 1 tomato.

  5. I tried the vangi bhat recipe today it was delicious. My family loved it!. I didn’t have dagad phool, caraway seeds & since i didn’t have white sesame seeds i used black sesame seeds instead. Also i used roasted almonds for garnishing. Still it tasted awesome

    • Thanks pavi. Black sesame seeds also work well. Stone flower is added and it gives a musky aroma. But without it also vangi bath can be made. Roasted almonds is a nice addition.

  6. Hello! These recipes look wonderful! I love Indian food and am trying to figure out ingredients to buy at the grocery store to make these recipes. It’s tough not knowing what each item is. I will have to do my research. Thanks for the recipes!

  7. though a male, i like cooking and trying out new receipes, especially Indian. I like Maha food. I hv to try the vangi bath.

  8. Hi Dassana,
    Tried your recipe yesterday. Turned out very good.
    Your step by step photos are great. Really appreciate your work.4 stars