Vangibath is an excellent one-pot meal when you want to prepare something quickly. Especially on the days when there’s leftover rice at home, it’s just a 20 minutes recipe. And you can have this meal for breakfast or lunch, with coconut chutney or plain yogurt.
Vangibath or brinjal rice is made with cooked rice, brinjal, spices, and vangibath powder. As far as vangibath powder, you could either use a homemade one or a store-bought one. There are several brands of vangibath masala powder available in the market, our favorite being the one from MTR, which I have used in this recipe. You could use the same or any brand of your choice. Continue reading to know how to make this yummy one-pot meal, Vangibath or Brinjal rice.
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 2 -3 Servings
For cooking rice:
1 cup or 200g of white rice
2 cups of water
For preparing vangibath masala:
4 tablespoons of cooking oil
2 tablespoons of peanuts
1/2 teaspoon chana dal
1/2 teaspoon urad dal
1/2 teaspoon mustard seeds
A sprig of curry leaves
2-3 dried red chili, Byadagi for color
Green chilies to taste, slit
A pinch of hing
1 small red onion, sliced
2 long purple brinjals, cut into 1-inch pieces
1/4 tsp turmeric powder
1-2 tbsp MTR vangibath powder
2 tbsp fresh grated coconut(or dry coconut)
50 ml of water
Salt to taste
Rinse the rice a couple of times, and cook it by adding 2X water, the usual way. But ensure that the rice is grainy and not mushy.
Meanwhile, to prepare the vangibath masala, Heat oil in a cooking pot and fry peanuts, chana dal, urad dal until golden brown, take them out of the oil, and keep them aside.
Into the same oil, add mustard seeds and allow them to pop. On low heat, add dried red chilies, curry leaves, green chilies, hing, and onion and sauté until onion translucent. Then add the cut brinjal pieces, sprinkle some salt over them and cook covered on low-medium heat until almost done. (Brinjals should just be well-cooked, neither mushy nor uncooked. You could use a fork to tell.)
Add turmeric powder, vangibath powder, grated coconut into the pot, and sauté for 30 seconds. Add very little water to make a thick gravy and cook for another minute. Taste for salt and adjust if necessary. Lastly, add the cooked rice, fried peanuts, chana dal, urad dal, and combine well. Serve delicious vangibath warm, as is, or with coconut chutney or curd. Enjoy!
- Add salt and spices according to your taste and preference.
- You can use leftover rice too to prepare this dish.
If you tried this recipe, let me know how you like it? 🙂
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤