Rice Recipes: How to Make Eggplant Rice or Vangi Bath

Updated on March 25, 2018
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Vangi Bath or Eggplant Rice

Quickly Prepare a Main Course Dish

Eggplant (brinjal) contains many vitamins, minerals, phytonutrients, and fiber. They can help with weight management. They are considered good for heart health and may help manage cholesterol. Their benefits include helping to reduce high blood pressure too.

I make eggplant rice for lunch or as a lunchbox snack whenever I have very little time to plan and cook the main course. Vangi bath is an excellent spicy dish that has rice, vegetables, and spices. You can make this aromatic brinjal rice in a few minutes.

Now, let me show you how to make vangi bath.

5 stars for Vangi Bath or Eggplant Rice

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Serves four people

Ingredients

  • 2 cups white raw rice, cooked al dente
  • 2 eggplant or one cup cubes, you can use any variety of eggplant or brinjal
  • 6 French beans, chopped lengthwise
  • 1 carrot, chopped lengthwise
  • 2 tbsp capsicum, cubed
  • 1/4 cup grated coconut
  • 2-3 tbsp oil
  • 1 tomato, chopped
  • gooseberry-sized tamarind, soaked in water
  • 1/4 tsp red chili powder
  • 1 1/2 tbsp vangi bath powder, available in Indian stores
  • 1/4 tsp sugar or jaggery powder, optional, I used, to balance the taste
  • 1/2 tsp salt, or as per taste
  • 2 tbsp coriander leaves, for garnishing
  • 1 spring curry leaves

Step-By-Step Instructions and Images for Making Vangi Bath or Eggplant Rice

  1. Wash white rice. Cook it al dente. Set aside for cooling.
  2. Wash eggplant. Chop them into 1-inch cubes. Immerse the cubes in water. This step is to wash the sticky substance from the eggplant, so that they keep their color. Strain them before using.
  3. Par-boil chopped French beans and carrots in just enough water. Keep aside.
  4. Heat oil in a deep-bottomed pan or wok. Throw in mustard seeds. Let them splutter. Add curry leaves.
  5. Add eggplant cubes. Throw in some salt.
  6. Stir-cook them for 4-5 minutes. Add chopped capsicum and par-boiled vegetables. Continue cooking till all the veggies become tender, yet crunchy.
  7. Add chopped tomatoes. Stir-cook till they become a bit mushy. Add red chili powder and vangi bath powder. Saute for 30 seconds.
  8. Add tamarind pulp, sugar or jaggery powder, and remaining salt. stir-cook on low heat till the sugar melts and blends with the other ingredients.
  9. Add cooked rice. Gently mix them with the spices and the veggies. Add grated coconut. Simmer for 3-4 minutes or until the rice blends with the other ingredients.
  10. Check for the salt. Adjust accordingly. Turn off the heat.
  11. Your favorite vangi bath or eggplant (brinjal) rice is ready!
  12. Garnish it with finely chopped coriander leaves. Serve vangi bath with a yogurt-based raita on the side. You can even eat it without any side dish. Happy eating!

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Step one: Heat oil in a deep-bottomed pan. Add mustard seeds. Let them pop up. Throw in eggplant cubes and curry leaves. Add some salt. Stir-cook them as per instructions.Step two: Add chopped capsicum and par-boiled veggies. Continue cooking till all the veggies become tender, yet crunchy.Step three: Keep ready the cooked rice.Step four: Add red chili powder and vangi bath powder to the pan. Stir-cook for a while. Add tamarind pulp, sugar, and remaining salt. Mix well. Saute the mix for a minute.Step five: Add rice. Mix gently with the other contents in the pan. Keep heat very low for 2-3 minutes. Add grated coconut. Check for the salt. Adjust accordingly. Turn off the stove. Vangi bath is ready! Garnish it with chopped coriander leaves.
Step one: Heat oil in a deep-bottomed pan. Add mustard seeds. Let them pop up. Throw in eggplant cubes and curry leaves. Add some salt. Stir-cook them as per instructions.
Step one: Heat oil in a deep-bottomed pan. Add mustard seeds. Let them pop up. Throw in eggplant cubes and curry leaves. Add some salt. Stir-cook them as per instructions.
Step two: Add chopped capsicum and par-boiled veggies. Continue cooking till all the veggies become tender, yet crunchy.
Step two: Add chopped capsicum and par-boiled veggies. Continue cooking till all the veggies become tender, yet crunchy.
Step three: Keep ready the cooked rice.
Step three: Keep ready the cooked rice.
Step four: Add red chili powder and vangi bath powder to the pan. Stir-cook for a while. Add tamarind pulp, sugar, and remaining salt. Mix well. Saute the mix for a minute.
Step four: Add red chili powder and vangi bath powder to the pan. Stir-cook for a while. Add tamarind pulp, sugar, and remaining salt. Mix well. Saute the mix for a minute.
Step five: Add rice. Mix gently with the other contents in the pan. Keep heat very low for 2-3 minutes. Add grated coconut. Check for the salt. Adjust accordingly. Turn off the stove. Vangi bath is ready! Garnish it with chopped coriander leaves.
Step five: Add rice. Mix gently with the other contents in the pan. Keep heat very low for 2-3 minutes. Add grated coconut. Check for the salt. Adjust accordingly. Turn off the stove. Vangi bath is ready! Garnish it with chopped coriander leaves.

Nutritional Information of Vangi Bath or Eggplant Rice

Nutrition Facts
Serving size: 1
Calories 698
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 2 g10%
Carbohydrates 62 g21%
Sugar 3 g
Fiber 9 g36%
Protein 10 g20%
Cholesterol 7 mg2%
Sodium 112 mg5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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