Vangi Bhath: Brinjal Rice From South

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Vangi Bhath or rice cooked with brinjal is a traditional South Indian recipes. Vangi bhath is most commonly seen as a part of the Karnataka cuisine. It is a spicy and rich rice recipe that defines the excellence of Indian food. Brewed with all the typical spices of the South, Vangi Bhath gives you an authentic Kannada treat.

We already know that the main ingredients of Vangi Bhath are brinjal and rice. But this South Indian recipe also has a smattering of dals. That makes bringal rice a complete meal. Usually, the smaller variety of brinjals or egg plants are used to make this rice recipe, but you can also chop a bigger brinjal to make Vangi Bhath.

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients

• Rice- 250 grams (cooked with ghee)
• Brinjal- 100 grams (sliced)
• Mustard seeds- 1/2 tsp
• Curry leaves- 10
• Channa dal- 1tbsp
• Lemon juice- 1tbsp
• Roasted groundnuts- 10
• Turmeric powder- 1 pinch
• Asfoetida or hing- 1 pinch
• Oil- 2tbsp
• Salt- as per taste

Ingredients For Grinding Into Paste

• Dry red chillies- 3
• Coriander seeds- 1tsp
• Poppy seeds- 1/2 tsp
• Cumin seeds- 1/2 tsp
• Sesame seeds- 1/2 tsp
• Cinnamon stick- 1 inch
• Cloves- 2
• Coconut (grated) 1/2 cup
• Black gram dal- 1tbsp
• Bengal gran dal- 1tbsp

Procedure

1. Boil the rice with one and a half cups of water, lemon juice and ghee for 10 minutes.
2. Strain the water and keep the rice aside.
3. Heat a dry pan for 2 minutes on a maximum flame. Lower the flame and roast cumin seeds, cloves, cinnamon stick and dry red chillies in the pan.
4. Keep the roasted spices aside. Add 1tsp oil and heat for 1 minute on high flame. Add black gram and Bengal gram dal to the pan and fry for another minute. Then keep the fried dals aside.
5. Add poppy seeds, sesame seeds and grated coconut to the pan. Fry for 2 minutes on a low flame.
6. Take all the fried and roasted spices in a grinder after they cool and blend them into a thick paste.
7. Heat half tbsp oil in a deep bottomed pan and season it with mustard seeds and curry leaves.
8. Add channa dal and cook on a low flame for 2 minutes. Then sprinkle some turmeric and asfoetida.
9. Now place the brinjal pieces in the pan and sprinkle salt from the top. Cook on low flame for 4-5 minutes.
10. Add the ground masala and mix it up with the brinjals. Cook for 3-4 minutes on a low flame.
11. Then add the cooked rice and and mix it up uniformly. Cook for another 3-4 minutes on low flame after you mix up the rice and the masala.

You can garnish the Vangi Bhath with roasted groundnuts and sprinkle some lemon juice for taste before serving.