vangi bath recipe, karnataka style vangi bhath recipe, brinjal rice recipe
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4.75 from 8 votes

Vangi Bath

vangi bath is a delicious recipe of brinjal rice from the karnataka cuisine.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: main course
Cuisine: karnataka
Servings: 2
Calories: 687kcal
Author: Dassana Amit


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



  • 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 that everything is mixed evenly.
  • serve vangi bath with raita, papads or chips.


Calories: 687kcal | Carbohydrates: 106g | Protein: 13g | Fat: 22g | Saturated Fat: 5g | Sodium: 1523mg | Potassium: 549mg | Fiber: 9g | Sugar: 7g | Vitamin A: 430IU | Vitamin C: 134.6mg | Calcium: 79mg | Iron: 2mg