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    Home

    Vangi Bath (Brinjal Rice)

    Last Updated On: Apr 8, 2025 by Aarthi

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    Vangi Bath Recipe (Brinjal Rice) with step by step pictures. Delicious spicy brinjal rice made with brinjal and spices which is tossed with cooked rice to create this amazing rice dish.

    Vangi Bath (Brinjal Rice)

    I have mentioned already how much my mum loves brinjal. She used to ask me to cook different dishes with brinjal always. So i used to browse a lot of brinjal recipes specially for her. I have done few recipes using brinjal which are lying in my draft to be posted. 

    Table of Contents

    • About Vangi Bath (Brinjal Rice)
    • Recipe for Vangi Bath Powder
    • How to Make Vangi Bath
    •  
    • 📖 Recipe Card
    • Vangi Bath Recipe | Brinjal Rice Recipe | How to make Vangi Bath Powder
    • Vangi Bath Recipe With Step by Step Pictures

    About Vangi Bath (Brinjal Rice)

    This is one such recipe which i made, it was a speciality dish from Andhra. And it was spicy and delicious. Since it had all the flavours packed in them, you don't have to look for separate side dish for this. Just a simple raita and papad will be good. 

    Recipe for Vangi Bath Powder

    • Oil - 1 tsp
    • Urad dal / Ulundu Paruppu - 1 tbsp
    • Channa Dal / Kadala Paruppu - 1 tbsp
    • Coriander Seeds / Mullu Malli - 2 tbsp
    • Cumin Seeds /Jeerakam - 1 tsp
    • Sesame Seeds / Yellu / Til - 1 tbsp
    • Raw Peanuts - 2 tblspn
    • Dry Red Chilli - 2 to 3
    • Coconut - 2 tbsp grated

     

    How to Make Vangi Bath

    1. Wash rice in lots of water and take it in pressure cooker. Add in 2.5 cups of water and cook for 2 whistle. Let it simmer for 5 mins. Now turn off the heat and let the steam escape all by itself. Open the pressure cooker and fluff the rice with a fork. Let this rice cool down.
    2. Heat 1 tsp oil and when it is hot, add all ingredients except coconut and roast on a low heat till light golden. Now add in coconut and give a stir. Roast it for a min. Allow this to cool down, and grind this into a fine powder. Set this aside till use.
    3. Now heat oil in a kadai. Add in all the seasoning ingredients and fry for a couple of min.
    4. Now add in onions, green chilli, ginger, curry leaves and saute for a min.
    5. Now add in brinjal and toss well with the oil. Add in salt and mix well.
    6. Cook this covered for 5 to 8 mins till the brinjal is cooked. Open the lid and add in sugar and vangi bath powder. mix well. Cook this for couple of min.
    7. Add in the cooked rice and mix well with the masala.
    8. Cover and let it steam for 5 mins on low heat.
    9. Serve with raita

     

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

     

    📖 Recipe Card

    Vangi Bath Recipe | Brinjal Rice Recipe | How to make Vangi Bath Powder

    Vangi Bath (Brinjal Rice) with step by step pictures. Delicious spicy brinjal rice made with brinjal and spices which is tossed with cooked rice to create this amazing rice dish.
    4 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings

    Ingredients

    • Rice - 1 cup
    • Ginger - 1 tblspn juliened
    • Green Chilli - 2 slited
    • Onion - 1 sliced thinly
    • Curry leaves- 1 spring
    • Brinjal - 2 chopped I used Green Long Brinjal called Vazhuthalagai
    • Salt to taste
    • Sugar - 1 tsp

    For Vangibhaat Powder:

    • Oil - 1 tsp
    • Urad dal / Ulundu Paruppu - 1 tblspn
    • Channa Dal / Kadala Paruppu - 1 tblspn
    • Coriander Seeds / Mullu Malli - 2 tblspn
    • Cumin Seeds /Jeerakam - 1 tsp
    • Sesame Seeds / Yellu / Til - 1 tblspn
    • Raw Peanuts - 2 tblspn
    • Dry Red Chilli - 2 to 3
    • Coconut - 2 tblspn Grated

    For Seasoning:

    • Oil - 3 tblspn
    • Mustard Seeds / Kaduku - 1 tsp
    • Cumin Seeds / Jeerakam - 1 tsp
    • Asafoetida / Kaya podi / Hing - ¼ tsp
    • Urad dal / Ulundu Paruppu - 1 tsp
    • Channa Dal / Kadala Paruppu - 1 tsp
    • Raw Peanuts - 1 tblspn
    • Turmeric Powder / Manjal podi - 1 tsp

    Instructions

    • Wash rice in lots of water and take it in pressure cooker. Add in 2.5 cups of water and cook for 2 whistle. Let it simmer for 5 mins. Now turn off the heat and let the steam escape all by itself. Open the pressure cooker and fluff the rice with a fork. Let this rice cool down.
    • Heat 1 tsp oil and when it is hot, add all ingredients except coconut and roast on a low heat till light golden. Now add in coconut and give a stir. Roast it for a min. Allow this to cool down, and grind this into a fine powder. Set this aside till use.
    • Now heat oil in a kadai. Add in all the seasoning ingredients and fry for a couple of min.
    • Now add in onions, green chilli, ginger, curry leaves and saute for a min.
    • Now add in brinjal and toss well with the oil. Add in salt and mix well.
    • Cook this covered for 5 to 8 mins till the brinjal is cooked. Open the lid and add in sugar and vangibhaat powder. mix well. Cook this for couple of min.
    • Add in the cooked rice and mix well with the masala.
    • Cover and let it steam for 5 mins on low heat.
    • Serve with raita.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Vangi Bath Recipe With Step by Step Pictures

    Take all your ingredients

     

    These are the ingredients for powder

     

    Heat oil

     

    Add those ingredients

     

    Saute for a while

     

    Add in coconut

     

    Saute for couple of mins

     

    Take them in a blender

     

    Make into a powder

     

    Now add seasoning ingredients to oil

     

    Saute till golden

     

    Just like this

     

    Add in other stuffs

     

    Saute them

     

    Saute till light golden

     

    Add in brinjal pieces

     

    Saute them

     

    Add in salt

     

    Cover and Cook

     

    Till brinjal is cooked

     

    Add in sugar

     

    Vangi bhaat powder

     

    Mix well

     

    Saute for couple of mins

     

    Add in rice

     

    Mix well with the masala

     

    Cover and leave for a while

     

    Serve
     
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    111
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Veena Theagarajan

      at

      tempting meal

      Reply
    2. Rumana Ambrin

      at

      My favourite..

      Reply
    3. Hasna Hamza Layin

      at

      i've seen this recipe yesterday in a tv show prepared by one f mal actress and here it is... bt i think she didn add peanuts or was nt this flavorful... i'm going to try this soon...insha allah!!

      Reply
    4. Priya Suresh

      at

      Flavourful and delicious vaangi bath..

      Reply
    5. Deepa

      at

      Wow.. Looks amazing. Can I also store this paste and add rice whenever I want.?

      Reply
      • Nina

        at

        Good recipe. Tried it overalll following your directions. Turned out good. Thanks!👍

        Reply
    6. Anonymous

      at

      Hi
      1) I am planning to make this for a Pooja. Can I omit the onions and make this? Will it still taste good?

      2) Also, I have a huge sized purple Brinjal. Can I use it instead of the small ones you have used?

      Thanks for your reply.
      Vibha

      Reply
    7. morri

      at

      I made this last week, but with big, purple brinjals. We had it with raita and pumpkin sabzi and everyone liked it. I especially liked the addition of peanuts.

      Reply
    8. Anonymous

      at

      Beautiful recipe

      Reply
    9. Anonymous

      at

      I m allergic to brinjals but the Masala is really flavorful... what are the other substitute for brunjal????

      Reply
    10. Aarthi

      at

      @AnonymousYou can add capsicum

      Reply
    11. Swaroopa Ramamoorthy

      at

      Hi, am a big fan of your blog and recipes.Just wondering if we need to add tamarind juice while cooking brinjal ?Sometimes the brinjal would have an 'arikirre' taste.so the tamarind juice would neutralise that .what is your opinion ?

      Reply
    12. Aarthi

      at

      @Swaroopa RamamoorthyI haven't find that in brinjal..I dont usually add tamarind..But if you feel like you can add.But it will surely change the taste of it..But still taste good i think.

      Reply
    13. Samyuktha Ganesh

      at

      I tried it today n it tasted really yummy...

      Reply
    14. Ani Paul

      at

      I tried this yesterday, cae out nice

      Reply
    15. Anonymous

      at

      I tried this rice and it came out very well .... My husband likes all ur recipe which I tried..thank uuuuu.....:)

      Reply
    16. Anonymous

      at

      Wow...awesome

      Reply
    17. G3

      at

      Hi Aarthi, nice recipe. I came to know of your blog through one of our common friend and ever since I've been following your blog too. Tried it today in your style & it came out very well. Everyone just relished it soooo much. This is one of my favourites from my mamma's recipe but she wouldn't add peanuts while grinding, sometimes she adds it while tempering. But this addition gave it a wonderful taste & flavour.

      @Anonymous - other than brinjal & capsicum you can try this with ivy gourd (kovakkai / tindora) too. That would also taste heavenly.

      Reply
    18. Anonymous

      at

      this is usual south Indian dish prepared in every south Indian homes specially in Karnataka, you can find this dish in all small resturants, and this is prepared where no onions are added on festive time and other religious function, u can omit groundnuts as the flavor will change.

      Reply
    19. shortindiangirl

      at

      Fantastic recipe, well crafted, carefully photographed as well. I was looking for a from-scratch recipe rather than one that used pre-made powder so that I could reduce heat and eliminate groundnuts. I made this tonight and adjusted for U.S. quantities. (1 Indian onion = 1/2 U.S. onion etc.). I made a double batch with brown rice and this dish came out EXCELLENTLY well. Taste was fantastic - very flavourful. The sugar was also the right amount - made the taste smooth but you cannot detect a sweetness at all. Thank you so much for such a well written and superbly presented recipe. It is amazing. And will hopefully get the kids eating a new vegetable. Next time, I will probably add 1 capsicum as well.

      Here are the adjustments I made / quantities I used:
      - 2 Standard electric Rice cooker cups (= to 2x 3/4 American measuring cup) brown rice with 2 times water (kept rice a bit dry)
      - 2 Large Purple American eggplant
      - 1 American yellow onion
      - Instead of doubling the powder masalas, I did 2.5x so as to make up for the loss of groundnuts & extra eggplant / brinjal amount, but I only added 1x chilli (2 red chillis), and skin of 3 green chillies (seeded).
      When grinding the masalas, because my grinder is not so great, I had to add a little water and it was pasty. I knew this was going to be the case, that's why I made the rice a bit dry.

      Thank you so much for the photos and quantities and sharing a great recipe.

      Reply
    20. Anonymous

      at

      Can I omit coconut? Will the taste differ if I do?

      Reply
    21. Aarthi

      at

      @Anonymousu can skip coconut

      Reply
    22. Ivory Moon

      at

      um i don't have any curry leaves, what is another substitute for it? could i use Coriander leaves instead? and your pictures look amazing, mother watering dishes! Im going to followup your blog! Keep up the Good Work !!

      Reply
      • Aarthi

        at

        you can skip curry leaves

        Reply
    23. Dhivya

      at

      This is such a good recipe.. 🙂 I make this often as my family members love this...

      Reply
    24. Sangrilla

      at

      Hi Aartti! I usually follow ur recipes and this one turned up to be really good 👍i had prep with long green brinjals same as urs and my father loved it😘 once i hv also replaced brinjal with capsicum and very few green peas which wss kool 😀keep spreading the good work 👌👌

      Reply
    4 from 3 votes (3 ratings without comment)

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