Vangi Bhath

Vangibath – Egg Plant/Brinjal Rice

There are many varieties of this recipe. My mom itself makes 3-4 varieties of them. This seems to be a very easy one, as the ingredients that are used are usually available at home.


Cooked Rice 2 Cups ( Grains should be seperate)
Long Brinjal 3 (cut to ½ “ strips)
Green Chillies 4
Onion 1 Big
Clove 1
Coriander Leaves ½ Cup
Cinnamon 1” piece
Ginger ¼ “ piece
Coconut ½ Cup / If using copra use 1 cup of the copra
Coriander powder 1 ½ Tsp
Turmeric ¼ Tsp
Mustard ½ Tsp
Salt to taste
Oil 2 Tbsp


Make a paste of green chillies, onion, clove, coriander powder, cinnamon, ginger, coconut and coriander leaves using some water resembling the Chutney consistency. Keep aside.
Heat oil in a kadai/wok and splutter mustard. Now add in turmeric, curry leaves and brinjal. Sauté till brinjal is half cooked. Now add in the grinded paste and mix well. Add very little or no water. Cook till the brinjal is cooked and oil seperates on the edges.
Mix this with the cooked rice and serve with coconut chutney or curd raitha.

Thoughts on “Vangibath – Egg Plant/Brinjal Rice

  1. Yummy…there seems to be a red variety of this recipe as well..Love this recipe any ways…red or green..tasty…mouthwatering dish.

  2. You have a good collection of recipes from Karnataka…Missing my home there..This is a variety from the south of India. Superb..

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