Vangi Bath | Brinjal Rice (2 Ways)

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The Marathi word for brinjal/eggplant/aubergine is ‘vangi’ and rice is ‘bath.’ Not taking a shower! So, when put together, it makes for this super flavorful and hearty Vangi Bath or Brinjal Rice. Not just in Maharashtra, a variation of Vangi Bath recipe is also popular in the cuisine of Karnataka. Both these regional versions have their own unique taste as some of the ingredients and spices used are different for both. Sharing my recipes for both types of this rice dish here.

vangi bath served in a blue color bowl with a spoon kept on the right side.

About Vangi Bath, Karnataka style

The main ingredients in the Karnataka style Vangi Bath recipe are a special Vangi Bath masala powder and tamarind pulp along with the eggplant and rice. I also used a typical sona masuri rice for the bath in this vegan Brinjal Rice. You can use any regular variety of rice.

In Karnataka, ‘bath’ may also be spelt as ‘bhath’ or ‘baath.’ Just know that both these words denote the same meaning, that is rice. Also, brinjal is called as ‘badanekai’ or ‘gulla’ in the local Kannada language of this state.

Preparing both these styles of Vangi Bath is very simple. For this variation, proceed by cooking the rice first and preparing the brinjal gravy next. Then, just mix the cooked rice with the brinjal gravy. If you have leftover rice with you, then this Brinjal Rice becomes quicker to prepare.

In the Karnataka special Vangi Bath recipe, usually green brinjals are used. However, you can make it with purple or purple striped brinjals which are fresh and tender. This Brinjal Rice recipe is also a no onion, no garlic one. Wish to add onions? Go ahead, do that.

The taste of the dish highly depends on the quality of the Vangi Bath masala. So, always use a premium quality store-bought one or better, a homemade one. In this Vangi Bath recipe, I have used an organic brand of the readymade masala powder.

Step-by-Step Guide

How to make Vangi Bath (Karnataka style)

Preparation

1. First, soak 1 heaped cup rice in water for 30 minutes. Use any regular rice. I used sona masuri rice.

soaking rice in water.

2. Then, pressure cook the rice with 2 cups water and ¼ teaspoon salt for 3 to 4 whistles or 11 to 12 minutes on medium heat. You can also cook the rice in a pot. If cooking in a pot, then you may need to add more water. Depending on the quality of rice, you can cook for 2 whistles or 9 to 10 minutes.

pressure cooked rice.

3. Soak ½ tablespoon tightly packed tamarind in ¼ cup hot water for 20 to 30 minutes.

soaking tightly packed tamarind in water.

4. Later, squeeze the soaked tamarind in the water to get the tamarind pulp. Strain and keep aside.

strained tamarind pulp in a white bowl.

5. When the pressure settles down naturally, open the cooker’s lid and fluff the rice. You can allow the rice to cool in the cooker itself or spread it on a large plate/thali or tray. Allow the cooked rice grains to become warm or cool down. Cover and keep so that the rice grains do not dry out. The cooked rice grains should be separate.

fluffing pressure cooked rice.

6. While the rice is cooking, rinse, remove the crowns of the brinjals (vangi or baingan) and slice them vertically in 4 pieces. As soon as you chop them, place them in a bowl containing water to which some salt has been added. Do make sure that there is sufficient water covering the brinjals. Allow them to be in the salted water for 15 to 20 minutes.

brinjal wedges soaking in salted water.

Making Vangi Bath, Karnataka style

7. Heat 2 tablespoons peanut oil ( you can also use sesame oil or sunflower oil) in a pan or kadai. Add ½ teaspoon mustard seeds.

mustard seeds added to hot peanut oil in pan.

8. Once the mustard seeds begin to crackle, add ½ teaspoon urad dal.

urad dal added to the hot oil in pan.

9. Next, add 2 tablespoons roasted peanuts or cashews.

roasted peanuts added to the hot oil in pan.

10. Sauté till the urad dal becomes golden.

sautéing till urad dal turns golden.

11. Next, add 1 to 2 dried red chilies, 1 sprig curry leaves or 10 to 12 curry leaves and ⅛ teaspoon asafoetida (about 2 pinches asafoetida).

dried red chilies, curry leaves and asafoetida added to hot oil.

12. Add the brinjal pieces. Remove them from the salted water and add to the pan. Be careful as the mixture splutters when adding brinjals.

brinjal pieces added to the pan.

13. Mix them with the rest of the ingredients.

mixing brinjal pieces with the rest of the ingredients.

14. Add ¼ teaspoon turmeric powder and salt as per taste.

turmeric powder and salt added to the brinjals.

15. Mix the turmeric powder and salt very well.

turmeric powder and salt mixed with the brinjals.

16. Cover the pan with a lid and let the brinjals get half-cooked. Check at intervals. If the brinjals start sticking to the pan while cooking, add some water. Then, cover and cook.

pan covered with a lid to half cook the brinjals.

17. Half cook the brinjals.

cooking brinjals.

18. Once half done, add the tamarind pulp.

tamarind pulp added to the brinjals.

19. Then, add 2 to 2.5 tablespoons Vangi Bath masala powder.

vangi bath masala powder added to brinjals.

20. Mix well and continue to cook without the lid. If the masala along with brinjals starts sticking to the pan, then add ¼ cup water and continue to cook.

vangi bath masala powder mixed with the brinjals and cooked.

21. Once the brinjals are cooked well, add 2 tablespoons grated fresh coconut and ¼ to ½ teaspoon jaggery powder.

grated fresh coconut and jaggery powder added to the brinjals.

22. Mix well, once again. The brinjal masala is thick. But for some moisture you can have a semi gravy consistency in the brinjal masala. Check the taste and you can add some more jaggery powder or salt if you want.

cooking brinjal masala in  the pan.

23. Remove the pan from heat and add rice in 2 to 3 parts. Mix gently.

cooked rice mixed with the brinjal masala in the pan.

24. Add the next portion of rice and then mix well.

adding cooked rice to the brinjal masala.

25. Stir gently, so that everything is mixed evenly.

cooked rice mixed evenly with the brinjal masala.

26. Serve Vangi Bath, Karnataka style with raita, papads or chips.

karnataka style vangi bath garnished with coriander leaves and served in a blue bowl with a light blue colored bowl of raita and text layover.

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vangi bath recipe, karnataka style vangi bhath recipe, brinjal rice recipe

Vangi Bath (Brinjal Rice)

Vangi bath is a delicious recipe of brinjal rice from the Karnataka cuisine. This Vangi bath recipe makes use of vangi bath masala powder and tamarind pulp as two of the main ingredients.
4.90 from 19 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Cuisine Karnataka
Course Main Course
Servings 2
Units

Ingredients

for cooking rice

  • 225 grams sona masuri rice or 1 heaped cup of rice
  • ¼ teaspoon salt
  • 2 cups water

for preparing tamarind pulp

  • ½ tablespoon tightly packed tamarind
  • ¼ cup hot water

other ingredients

  • 2 tablespoons peanut oil – can also use sesame oil or sunflower oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • 2 tablespoons roasted peanuts or cashews
  • 1 sprig curry leaves or 10 to 12 curry leaves
  • teaspoon asafoetida (hing)
  • 1 to 2 dry red chilies
  • 200 grams small to medium sized green or purple brinjal (baingan or vangi or egg plant) – cut in long pieces and soaked in salted water for 15 to 20 minutes
  • ¼ teaspoon turmeric powder
  • 2 to 2.5 tablespoons vangi bath masala powder
  • salt as per taste
  • 2 tablespoon fresh grated coconut, optional
  • ¼ to ½ teaspoon jaggery powder
  • 2 to 3 tablespoons chopped coriander leaves – optional

Instructions
 

preparation

  • First soak 1 heaped cup rice in water for 30 minutes. Use any regular rice. I used sona masuri rice.
  • Then pressure cook the rice with 2 cups water, ¼ teaspoon salt for 3 to 4 whistles on a medium flame or for 11 to 12 minutes. You can also cook the rice in a pot. If cooking in a pot, then you may need to add more water.
  • Soak ½ tablespoon tightly packed tamarind in ¼ cup hot water for 20 to 30 minutes.
  • Later squeeze the soaked tamarind in the water to get the tamarind pulp. Strain and keep aside.
  • When the pressure settles down on its own, open the cooker’s lid and fluff the rice. 
  • You can allow the rice to cool in the cooker itself or spread rice on a large plate/thali or tray. Allow the cooked rice grains to become warm or cool down. Cover and keep so that the rice grains do not dry out.
  • When the rice is cooking, rinse the brinjals. Remove the crowns of the brinjals and slice them vertically in 4 long pieces. As soon as you chop them, place them in a bowl containing water to which some salt has been added. 
  • Do make sure that there is sufficient water covering the brinjals. Allow them to be in the salted water for 15 to 20 minutes.

making vangi bath

  • Heat 2 tablespoons peanut oil (can also use sesame oil or sunflower oil) in a pan or kadai.
  • Add ½ teaspoon mustard seeds.
  • Once the mustard seeds begin to crackle, then add ½ teaspoon urad dal.
  • Next add 2 tablespoons roasted peanuts or cashews.
  • Saute till the urad dal becomes golden.
  • Then add 1 to 2 dry red chilies, 1 sprig curry leaves or 10 to 12 curry leaves and ⅛ teaspoon asafoetida (about 2 pinches of asafoetida).
  • Add the brinjals. Just remove the brinjals from the salted water and add in the pan. Be careful as the mixture splutters when adding brinjals.
  • Mix them with the rest of the tempering mixture.
  • Add ¼ teaspoon turmeric powder. Also add salt as per taste.
  • Mix the turmeric powder and salt very well.
  • Cover the pan with a lid and let the brinjals get half-cooked. Do check at intervals. While cooking, if the brinjals start sticking to the pan then add some water. Then cover and cook.
  • Half cook the brinjals.
  • Once they are half done, then add the tamarind pulp.
  • Then add 2 to 2.5 tablespoons vangi bath masala powder.
  • Mix very well and continue to cook without the lid. If the masala along with brinjals start sticking to pan, then add ¼ cup water and continue to cook.
  • Once the brinjals are cooked well, add 2 tablespoons grated coconut and ¼ to ½ teaspoon jaggery powder.
  • Mix again very well. The brinjal masala is thick. But for some moisture you can have a semi gravy consistency in the brinjal masala.
  • Keep the pan down and add rice in two to three parts. Mix gently.
  • Add the next portion of rice and then mix well.
  • Mix gently but very well so that everything is mixed evenly.
  • Serve vangi bath with raita, papads or chips.

Nutrition Info (Approximate Values)

Nutrition Facts
Vangi Bath (Brinjal Rice)
Amount Per Serving
Calories 687 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Sodium 1523mg66%
Potassium 549mg16%
Carbohydrates 106g35%
Fiber 9g38%
Sugar 7g8%
Protein 13g26%
Vitamin A 430IU9%
Vitamin C 134.6mg163%
Calcium 79mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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About Vangi Bath, Maharashtrian style

The main ingredients in the Maharashtrian style Vangi Bath recipe are the exclusive goda masala, curd and tomatoes along with the aubergine and rice. I also used a typical ambe mohur rice for the bath in this vegan Brinjal Rice. You can use any other variety of basmati rice.

This popular one-pot spiced rice dish is made in a similar way as the Masale Bhat or Tondli Bhaat (ivy gourd rice). The traditional spice blend goda masala gives the Maharashtrian Vangi Bath a distinct taste and aroma.

maharashtrian vangi bath garnished with a coriander leaf and served on a white plate with a spoon on right side and a bowl of curd on the top right side.

It is best to freshly grind the spices to prepare the goda masala and avoid using a store-bought one. But in case you have a readymade goda masala powder at home, skip the grinding of the spices in this Vangi Bath recipe.

This recipe of Vangi Bath has onion, but you may skip it. When doing so, add a pinch of asafoetida or hing in the tempering, instead. Relish it plain or with a bowl of curd or raita.

Just like its counterpart from Karnataka, this Maharashtra special Brinjal Rice is also nutritious and relatively easy to prepare. The extra time that you need to is to prepare the goda masala, and that is about it.

I have used a kadai to cook the rice. Cook in a pressure cooker, to make it even faster. If doing so, add about 2.5 to 2.75 cups water and pressure cook for 2 to 3 whistles.

What is goda masala

You can refer to the goda masala as the Maharashtrian version of the ubiquitous garam masala. Goda masala has a complex nature when it comes to flavors and depth.

Hence, this regional spice blend is a classic way of bringing in sweet, pungent taste and a beautiful aroma in many dishes of the food culture of Maharashtra. This masala has a mix of some basic spices and some unique ones that you might have to specially source.

In this Maharashtrian Vangi Bath recipe, I may have skipped a few ingredients to make the goda masala. But for an authentic recipe, this Goda Masala is what you can refer to anytime. All you have to do is roast the spices on low heat, let them cool and then grind to a fine powder.

Step-by-Step Guide

How to make Vangi Bath (Maharashtrian style)

Making goda masala

1. On a low flame in a small frying pan, dry roast the whole spices till they are aromatic. The spices are – 1 small bay leaf, 1 small piece stone flower (dagad phool), 2 teaspoons coriander seeds, 1 dried red chili, 1 teaspoon cumin seeds, 3 cloves, 1 inch cinnamon, ½ teaspoon caraway seeds (shahi jeera), 4 black peppercorns and 1 pinch asafoetida (hing).

dry roasting spice in a pan for making goda masala.

2. Bring the roasted spices to the side of the pan and add 1.5 tablespoons unsweetened desiccated coconut and 1.5 tablespoons white sesame seeds.

unsweetened desiccated coconut and white sesame seeds added to the pan.

3. Stir and continue to dry roast till the coconut becomes golden. Keep stirring regularly so that the coconut does not burn. Let this spice and coconut mixture cool.

stirring dry roasting spices, coconut and sesame seeds with a spoon.

4. Once the roasted spices-coconut-sesame seeds mixture is cool, grind to a fine powder in a dry grinder or coffee grinder. Only 2 to 3 teaspoons 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.

roasted ingredients ground to a fine goda masala powder.

Soaking rice and brinjals

5. Soak 1.5 cups rice in water for 30 minutes and then drain. Keep aside. You can add basmati rice, ambe mohur rice (mango blossom rice) or even sona masuri.

soaked rice.

6. Quarter or chop 4 to 5 medium brinjals (vangi). Keep the chopped brinjals in a bowl of salted water for 15 minutes. This avoids the discoloration and gets rid of the bitterness from the brinjals, if any.

chopped brinjals soaked in salted water.

Making Vangi Bath, Maharashtrian style

7. Heat 2 tablespoons peanut oil in a large thick bottomed pan. First, splutter ¾ teaspoon mustard seeds and ¾ teaspoon cumin seeds.

mustard seeds and cumin seeds spluttering in hot peanut oil in pan.

8. Then, add 1 medium finely chopped onion and sauté till it turns translucent.

sautéing finely chopped onions in hot oil.

9. Add 6 to 7 curry leaves and 1 chopped green chili. Stir.

stirring curry leaves and chopped green chili in the spice mixture.

10. Then, add the drained brinjals (vangi) along with ¼ teaspoon turmeric powder. Stir and sauté for 3 to 4 minutes.

drained brinjals and turmeric powder added to the spice mixture.

11. Stir and add the soaked rice, 2 to 3 teaspoons of the prepared goda masala and 2 tablespoons curd.

soaked rice, prepared goda masala powder and curd added to the brinjals.

12. Stir and pour 3 cups water. Season with salt as required.

water and salt added to the pan.

13. Stir very well.

mixture stirred well.

14. Cover with a lid and cook the rice on low heat till the grains are tender and cooked.

cooking vangi bath in the covered pan.

15. Meanwhile, roast 15 to 18 cashews in a pan till they get some brown spots on them. You can also add peanuts instead of cashews. Roast them in the same way.

roasting cashews in a pan.

16. Once the rice is cooked, fluff gently.

fluffing cooked vangi bath.

17. Add 1 tablespoon grated fresh coconut, ½ tablespoon chopped coriander leaves and the roasted cashews. Mix gently.

garnishing the cooked vangi bath with grated fresh coconut, chopped coriander leaves and roasted cashews.

18. Serve Maharashtrian style Vangi Bath hot or warm plain or with curd or raita. You can also top with a bit of ghee while serving.

maharashtrian vangi bath served on a white plate with a spoon kept on the left side, a glass of water above that, a bowl of curd on the top right side and text layover.

More Rice Recipes To Try!

maharashtrian vangi bhaat recipe, vangi bhath recipe

Vangi Bath

Maharashtrian vangi bhat or vangi bath is a one-pot meal dish of spiced rice made with brinjal and freshly ground spices.
4.78 from 9 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Cuisine Maharashtrian
Course Main Course
Servings 3 to 4
Units

Ingredients

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
  • 1 dry red chili, kashmiri or byadagi or bedgi chili
  • 1.5 tablespoon unsweetened desiccated coconut
  • 1 teaspoon cumin seeds
  • 3 cloves
  • 1 inch cinnamon
  • ½ teaspoon caraway seeds
  • 1.5 tablespoon white sesame seeds
  • 4 black peppercorns
  • 1 pinch asafoetida (hing)

remaining ingredients

  • 1.5 cups basmati rice or ambe mohur rice
  • 4 to 5 medium brinjals (vangi or baingan or eggplant) or 8 to 10 small brinjals or about 200 grams
  • 1 green chili, chopped
  • 1 medium onion, finely chopped
  • 2 tablespoon Curd (yogurt) or 1 medium tomato, chopped
  • 6 to 7 curry leaves or 1 tejpatta (indian bay leaf)
  • 15 to 18 cashews or peanuts
  • ¾ teaspoon mustard seeds
  • ¾ teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • ½ tablespoon chopped coriander leaves
  • 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

Instructions
 

making goda masala

  • 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 this 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 brinjals

  • 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 brinjals (vangi)
  • Keep the chopped brinjals in a bowl of salted water for 15 minutes. This soaking does not discolor them and gets rid of the bitterness if any.

making maharashtrian style vangi bath

  • 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 gently.
  • Add grated coconut, chopped coriander leaves and the roasted cashews. Mix gently.
  • Serve vangi bath plain or with raita hot or warm. 
  • You can also garnish it 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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This Vangi Bath recipe from the archives was first published in November 2016. It has been updated and republished in February 2024.

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14 Comments

  1. I just wanted to check if I am making it right and OLA !!! You gave the exact same recipe … I love vaangi bhaat, am going to make it right now .. thanks for being so precise .. keep it up ????????????????5 stars

  2. Looks delicious.. When roasting peanuts, the flame is high or med-low? I assume they will absorb oil and get soggy if roasted at low flame

    1. ruchi, the flame is medium-low or medium if using a thick bottomed pan. the peanuts do not absorb oil. if the oil is cold, then the peanuts absorb oil. here we are adding peanuts once the mustard seeds crackle. mustard seeds crackle in hot oil, so in this hot temp, the peanuts get roasted well. i had used a steel pan and its gets very hot even on low flame, so i have kept the flame to a low.

      1. Thank you very clarifying. I’ll use this technique while making poha also then.
        Is vangi bath masala same as goda masala?

        1. welcome ruchi. both are different. vangi bath masala is from the karnataka cuisine. goda masala is from the maharashtra cuisine. the aroma, taste and flavor of both is totally different.

        2. ok. do you make this masala at home? if yes, please do share the recipe if you find time. actually this past week we made the pav bhaji masala at home using the recipe that you have shared and it was amazing! We’ve already made pav bhaji twice over the week just because it tastes so good.

        3. ruchi, i make goda masala at home as the quality of goda masala i get here is not at all good. there is no aroma and no flavor in them. vangi bhaat masala i have not yet tried at home. i got an organic pack of vangi bath masala and it was good. when living in bangalore also, i would buy vangi bath masala from outside. but i do plan to make one when this lot gets over.

          thanks for letting me know about the pav bhaji masala. i still have this batch and i must have made pav bhaji many times with this masala recipe. a little is still left and that will also get over soon ?

    1. you can use mix veggies like potatoes, cauliflower, carrots, beans and green peas. but just parboil them before you add in the gravy. you can also use potatoes only. with cucumber i am not sure how the texture of the veggie will be.