Vangi bath or Brinjal rice

Vangi bath is made with brinjal, rice, seasoned with spice powder and is one of the most popular dishes from Karnataka. We can powder the spice mix and store it. With in 20 minutes we can make this rice. No need of any side dish for this. Brinjal or egg plant rice is spicy and a very tasty lunch box dish. Let us see how to make this rice.

Preparation time approx 20 minutes.


Vangi bath powder.

  • 2 tbsp coriander powder
  • 2 tbsp channa daal
  •  1 1/2 tsp urad daal
  • 9 red chillies ( according to your taste vary)
  • a small piece of cinnamon stick
  • 1 candamom
  • 1 clove
  • 2 1/2 tbsp dry coconut
  • few curry leaves
  • 1/2 tsp asafoetida
  • 1 tsp ghee for frying.

 for vangi bath

  • 1 cup basmati or sona masoori rice
  • 250 gram green brinjal
  • 1/2 tsp turmeric powder
  • salt to taste
  • 2 tbsp oil and ghee together.


Heat ghee in a pan, add channa daal fry for a while then add urad daal. Fry it then add dhaniya fry for a while then add all other ingredients. Fry till it turns brown. Switch off the stove. Keep aside.  Let it cool.  Powder this in a mixier. Store it.


In the mean time cook rice spread in a plate and let it cool. Take care it should not be sticky.

Cut the brinjal in to long pieces.


Keep the brinjal pieces in water for decolorization.



In a pan heat little ghee add brinjal. saute. close it . cook on slow flame. Add turmeric powder and salt.

when brinjal is all most cooked add the masala powder and mix it. Cook few more minutes. When the brinjal it tender itself switch off the flame.


Add cooked rice and salt for the rice. Mix well and serve.


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13 Comments Add yours

  1. mistimaan says:

    Nice recipe


  2. Malini says:

    My favorite Chitra! 🙂


  3. Jyoti Rao :) says:

    That’s ABSOLUTELY delicious Chitra 🙂 ❤


  4. Brinjal Rice is one of my fav! Lovely looking rice dish


  5. Aha! My mouth is watering looking at this. 😄


  6. Great Share! Looks so delicious.


  7. Anbarasi says:

    Mam…nice recipe… photo tempts to eat


    1. Thank you Anbarasi for liking this dish


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