Vangi Bhath (Eggplant Rice) is a popular vegetarian dish in South India. If you’re tired of eating the usual fare, spice up your meals with Vangi Bhath. This is an easy recipe for this flavored rice, especially if you have the store-bought masala handy.
This recipe uses no onions or garlic.
Cooking Time: 35 minutes (including time for cooking rice)
- 2 cups rice (jasmine rice or any other non-sticky rice)
- 2 cups, eggplants (long or small round ones), cut into 1-inch pieces and immersed in a bowl of water to prevent discoloring
- 6-8 tsp vegetable oil
- 5-6 curry leaves
- Salt to taste
Use the store-bought Vangi Bhath powder (available in Indian grocery stores or make the powder fresh with the following ingredients).
- 4 tsp coriander seeds (dhania)
- 3 tsp urad dal (split black gram)
- 4 tsp chana dal (split bengal gram)
- 6 tbsp dry, grated coconut
- 1/4 tsp cinnamon powder (optional)
- 14-16 red chillies (adjust to taste)
- Asafoetida (hing), a pinch
- Heat oil in a small pan, and fry the coriander, urad dal, chana dal, and red chillies until golden brown and set aside to cool. Add the grated coconut and fry until light brown.
- When all the masala ingredients are cool, grind these with some hing into a coarse powder.
- In the same pan, fry the cashewnuts till golden brown and set aside.
- Cook the rice in a rice cooker or pressure cooker with 4 cups of water. Let the rice cool.
- Heat 6 tsp oil in a wide skillet, and add the hing and curry leaves and fry for a couple of seconds.
- Add the eggplant and salt. Saute the vangi or eggplant on medium heat, until it’s cooked and sauteed well.
- Add the vangi bhath masala you just powdered (4-5 tsp) or 4-5 tsp of the store-bought powder, and fry for a couple of seconds.
- Add the cooked rice along with some salt and mix well. Add more masala if needed.
- Saute the rice and eggplant for a few minutes until all flavors are combined.
- Mix in the cashewnuts, and serve the vangi bhath hot with some papadams.