Vangibath rice – a classic Karnataka style flavourful and aromatic vegan dish made with rice, spices, homemade masala powder and eggplant. It’s perfect to whip up on busy days or to pack in a lunch box.
This south Indian dish, also sometimes called brinjal rice, is a great way to use up leftover rice. It is a no onion, no garlic rice recipe. Making the dish takes under 30 minutes if you have masala on hand.
Typically vangibath is prepared by first preparing a gojju with pre-made spice mix, tamarind pulp, and tempered spices and nuts. After that, the gojju and cooked rice are combined until the rice is well coated.
Ingredients
- Spices and Lentils: Mustard seeds, urad dal, chana dal, dried red chillies, asafoetida, turmeric powder, salt and vangibath masala powder. Check out the homemade vangibath masala powder recipe on the blog here.
- Vegetables and Pantry Ingredients: Curry leaves, coriander leaves, eggplant (aubergine/brinjal), peanuts, desiccated coconut
- Rice: I used leftover cooked sona masoori rice. But feel free to use other varieties such as ponni, long grain or basmati rice.
See the recipe card for quantities.
How to make vangi bath?
Heat a teaspoon oil in a large pan or kadai over medium heat.
Add peanuts to hot oil and fry stirring regularly until they begin to turn dark red.
Remove them from the pan and place them in a plate or bowl and set it aside.
Next, add a teaspoon oil and add mustard seeds. Allow them to splutter.
Add the chana dal and urad dal. Saute until they start turning golden brown.
Now add dried red chilies followed by asafoetida and curry leaves. Sauté for a few seconds until fragrant.
Add diced eggplant to the pan. Sauté for 8-10 minutes until the eggplant is slightly softened.
Add turmeric powder, salt, vangi bath powder, water, desiccated coconut and tamarind pulp to the pan. Mix well to coat the eggplant evenly with the spices.
Cook for 4-6 minutes or until eggplant is tender.
Meanwhile, place the freshly cooked rice in a wide bowl.
Add the cooked vangi bath masala to the rice bowl. Break up any rice clumps and mix well until rice is well coated with masala
Add chopped coriander leaves and cooked peanuts now, and stir thoroughly once more.
Serve delicious homemade vangi bath with any side dish of your choice.
Substituions and Variations
Coconut: You can use freshly grated coconut instead of desiccated coconut.
Rice Alternatives: For a healthy option, try millets like quinoa, foxtail millet, or barnyard millet instead of rice. Check out how to cook millet in instant pot on the blog.
Oil Variations: Try sesame oil for an authentic taste and flavour.
Tips and Tricks
Prep Eggplant: Make sure the eggplant is chopped into even medium-sized pieces to ensure uniform cooking.
Cook Eggplant: Saute the chopped eggplant until it’s tender and fully cooked.
Let it Rest: Allow the vangibath to rest for a few minutes after cooking. This allows the flavours to meld together, resulting in a more delicious dish.
Freshly Cooked Rice: If you plan to pack it in a lunchbox, make it with freshly cooked rice.
Cool Rice: If you are using freshly cooked rice, spread it out on a large plate or baking sheet and let it cool completely. Next, mix it with the prepared masala. Do not combine masala with hot rice as it will cause the hot rice to become mushy.
Serving Suggestions
Serve vangibath with cucumber kosambari and cooling onion raita to help balance the spices.
Papad and pickles such as drumstick pickle or tomato pickle add a burst of flavour to vangi bath.
Carrot green beans poriyal or spicy baby potato fry makes a nutritious side dish to go with vangibath.
Storage
Finish it off on the same day if you prepare vangi bath with leftover rice. However, if you make it using freshly cooked rice, you can store it in the fridge in an airtight container for up to 2 to 3 days.
Reheat: Place the desired portion in a microwave-safe bowl and heat it in a microwave until piping hot.
FAQ
To adjust the spice level, simply stir in more cooked rice. Check the salt and add more if required.
Indeed, freezing cooked masala for later use is an excellent idea. It comes in handy on busy days.
Defrost the masala in the fridge the night before you intend to prepare vangibath. When ready to serve, just reheat the masala and mix with the cooked rice.
More Recipes from Karnataka Cuisine
More Leftover Rice Recipes
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Vangibath
Equipment
- 1 Skillet/Frying Pan
- 1 Spoon
- 1 Large Bowl
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1.5 Tablespoons Oil
- ½ Cup (or) 65 gms Peanuts
- 1 Teaspoon Mustard
- 1 Tablespoon Urad dal
- 1 Tablespoon Chana dal
- 2 Dried Red Chilles each broken into 2-3 pieces
- big pinch Asafoetida/ Hing
- 1 sprig Curry Leaves remove leaves from stem
- 200 gms (or) medium size Eggplant wash and dice into 1.5 x 1.5 inch pieces
- ½ Teaspoon Turmeric Powder
- 3.5 Tablespoons Vangibath Powder adjust to taste
- Salt as required
- ⅓ Cup (or) 35 gms Desiccated Coconut
- ⅓ Cup (or) 75 gms Tamarind Pulp
- Water
- 650 gms (or) 5 Cups Cooked Rice
- handful (or) 10-12 sprigs Coriander Leaves washed and chopped
Instructions
- Heat a tablespoon oil in a large pan or kadai over medium heat.1.5 Tablespoons Oil
- Add peanuts to hot oil and fry stirring regularly until they begin to turn dark red.½ Cup (or) 65 gms Peanuts
- Remove them from the pan and place them in a plate or bowl and set it aside.
- Next, add half tablespoon oil and add mustard seeds. Allow them to splutter.1 Teaspoon Mustard, 1.5 Tablespoons Oil
- Add the chana dal and urad dal. Saute until they start turning golden brown.1 Tablespoon Urad dal, 1 Tablespoon Chana dal
- Now add dried red chilies followed by asafoetida and curry leaves. Sauté for a few seconds until fragrant.2 Dried Red Chilles, big pinch Asafoetida/ Hing, 1 sprig Curry Leaves
- Add diced eggplant to the pan. Sauté for 8-10 minutes until the eggplant is slightly softened.200 gms (or) medium size Eggplant
- Add turmeric powder, salt, vangi bath powder, water and tamarind pulp to the pan. Mix well to coat the eggplant evenly with the spices.½ Teaspoon Turmeric Powder, 3.5 Tablespoons Vangibath Powder, Salt, ⅓ Cup (or) 75 gms Tamarind Pulp, Water, ⅓ Cup (or) 35 gms Desiccated Coconut
- Cook for 4-6 minutes or until eggplant is tender.
- Meanwhile, place the freshly cooked rice in a wide bowl.650 gms (or) 5 Cups Cooked Rice
- Add the cooked vangi bath masala to the rice bowl. Break up any rice clumps and mix well until rice is well coated with masala
- Add chopped coriander leaves and cooked peanuts now, and stir thoroughly once more.handful (or) 10-12 sprigs Coriander Leaves
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
