Vangi Bhaat | Brinjal rice | Kathirikkai Sadham recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Vangi Bhaat | Brinjal Rice | Kathirikkai sadham

This Vangi Bhaat | Brinjal Rice recipe is a famous karnataka recipe which is very tasty and can be finished in just 10 to 15 minutes of time and can be packed for kids or hubby’s lunch box. A simple raita or some chips can go well with this recipe.

There is also another version of vangi bhaat which is from Maharashtrian cuisine with very little changes which you will be seeing it later.

As like bisibelabath, this also required the vangi bath mix, which can be prepared and stored well before hand and use it as and when needed. When you have the spice mix and the cooked rice in hands, this recipe can be prepared withing 10 minutes of time.

If you love this one pot meals then do check the below recipes

• South Indian Tomato Rice
• Capsicum Masala Rice
• Cabbage Rice
• South Indian Style Sweet corn rice
• Easy potato rice
• Capsicum Chitranna

You can also check my full collections below

• Collection of 50+ Rice recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make the Brinjal Rice

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Vangi Bhaat | Brinjal Rice | Katharikkai Sadham

Vangi Bhaat | Brinjal Rice recipe is a special recipe of Karnataka state and it is a tasty recipe which is made with brinjals or the egg plant that is cooked together with the rice. A special spice mix powder or the vangi bath powder is mixed to the rice, which gives a very nice flavor and taste to the rice.

Course Main Course

Cuisine Karnataka Cuisine

Keyword brinjal rice, katharikkai sadham, kathirikkai sadham, vangi bhaat

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 15 minutes minutes

Servings 3

Calories 300kcal

Author Akila

Ingredients

• Ghee – 2 tbsp
• oil – 1 tbsp
• mustard seeds – 1/4 tsp
• black gram – 1/4 tsp
• bengal gram – 1/2 tsp
• peanuts – 1 tbsp
• cumin seeds – 1/4 tsp
• cashews – 5 to 6 (otiona*
• curry leaves – 1 or 2 springs
• dry chilli – 3 to 4
• onion – 1 medium size cut lengthwise
• salt – as per taste
• green peas – 1/4 cup optional
• Green brinjal – 3 big chopped
• tamarind – 1 lemon size
• water – 1/4 cup
• vangi bhaat powder – 3 to 4 tbsp
• cooked rice – 3 cups

Instructions

Prepare the tempering

• In a kadai, add 1 tbsp of ghee and 1 tbsp of oil together. You can use fully ghee also for a more flavor rice.
• When the oil is hot, add the mustard seeds, black gram, bengal gram, peanuts, cumin seeds, and fry a little.
• If you want you can add the cashews here.
• Also add the curry leaves and dry red chilli and fry again for about 2 min oro until the dals turn light brown.
• To this add the onion and required salt and saute the onion nicely.

Addition of brinjal

• Once the onion is cooked, add the green peas and brinjal. For this vangi bhaat, normally green brinjal is used. But as I do not have that, I have used normal purple coloured brinjals.
• Once the veggies are sauted a bit, add the tamarind paste from the lemon sized tamarind. If you want you can use the lemon juice or tomato also jsut to give the tangy taste.
• Let the veggies cook with the tamarind paste, or else, add 1/4 cup water and cover and cook for about 5 minutes only. The brinjal should not be fully cooked, as it may become more soggy. So the veggie should be 85 to 90% cooked only.
• After 5 minutes, remove the cover and add the vangi bhaat powder.
• Mix gently, so that brinjal does not break.

Addition of rice

• Now add the cooked and cooled rice.
• Again mix them nicely, so that masala are well mixed with the rice. Adjust the salt and masala powder as per your taste.
• Add 1 tbsp of ghee and cover and cook for just 2 min, so that flavor of ghee is fully mixed with rice.
• Serve the tasty vangi bhaat with cucumber raita.

Video

Notes

check the below notes

Ingredients

• Ghee – 2 tbsp
• oil – 1 tbsp
• mustard seeds – 1/4 tsp
• black gram – 1/4 tsp
• bengal gram – 1/2 tsp
• peanuts – 1 tbsp
• cumin seeds – 1/4 tsp
• cashews – 5 to 6 (otional) *
• curry leaves – 1 or 2 springs
• dry chilli – 3 to 4
• onion – 1 medium size cut lengthwise
• salt – as per taste
• green peas – 1/4 cup (optional)
• Green brinjal – 3 big ( chopped )
• tamarind – 1 lemon size
• water – 1/4 cup
• vangi bhaat powder – 3 to 4 tbsp
• cooked rice – 3 cups

*I have not added here

step by step method

Lets see the step by stem method to make the brinjal rice

Prepare the tempering

In a kadai, add 1 tbsp of ghee and 1 tbsp of oil together. You can use fully ghee also for a more flavor rice.

When the oil is hot, add the mustard seeds, black gram, bengal gram, peanuts, cumin seeds, and fry a little.

If you want you can add the cashews here.

Also add the curry leaves and dry red chilli and fry again for about 2 min oro until the dals turn light brown.

To this add the onion and required salt and saute the onion nicely.

Addition of brinjal

Once the onion is cooked, add the green peas and brinjal. For this vangi bhaat, normally green brinjal is used. But as I do not have that, I have used normal purple coloured brinjals.

Once the veggies are sauted a bit, add the tamarind paste from the lemon sized tamarind. If you want you can use the lemon juice or tomato also jsut to give the tangy taste.

Let the veggies cook with the tamarind paste, or else, add 1/4 cup water and cover and cook for about 5 minutes only. The brinjal should not be fully cooked, as it may become more soggy. So the veggie should be 85 to 90% cooked only.

After 5 minutes, remove the cover and add the vangi bhaat powder.

Mix gently, so that brinjal does not break.

Addition of rice

Now add the cooked and cooled rice.

Again mix them nicely, so that masala are well mixed with the rice. Adjust the salt and masala powder as per your taste.

Add 1 tbsp of ghee and cover and cook for just 2 min, so that flavor of ghee is fully mixed with rice.

Serve the tasty vangi bhaat with cucumber raita. You can also serve with some potato chips.

The post Vangi Bhaat | Brinjal Rice | Katharikkai Sadham appeared first on Learning-to-cook.

Brinjal Raita/Kathirikkai Thayir Pachadi Recipe:

This Brinjal recipe, is very simple, easy and yummy recipe. Actually I am not a big fan of brinjal. I dont know why. From my childhood days I dont have a soft corner for this vegetable, though my mom used to prepare this as kathirikkai sambar or kathirikkai kuzhambu. I just eat 2 or 3 pieces and ask my mother, just to add sambar without this veggie. But me as a mother now, need to cook all sort of vegetables for the sake of the family. I got bored of doing the same recipe like sambar or kuzhambu. Long before I did Brinjal Manchurian and Brinjal Fry and both are a hit in our family. My neighbour aunty told me to try this recipe and it is really good that I tried. So lets see now how to prepare it.

How to make Katharikkai Pachadi/ Brinjal Raita – step by step

Ingredients

• Brinjal / Eggplant / Kathirikkai – 5 to 6
• Curd/Yogurt/thayir – 1/2 cup
• Coconut – 1/4 cup
• Green chillies – 1
• Cumin seeds – 1/2 tsp
• Salt as per taste
• Oil – for frying brinjal ( 2-3tsp is enough )

For seasoning

• Mustard seeds – a pinch
• Urud dal – 1/4 tsp
• Dry red chillies – 2
• Curry leaves – 4 to 5

Method
1. Wash the brinjal and cut in to thin slices and soak in water so that it does not change its colour.

2. In a pan, add 2 to 3 tsp oil and start frying the brinjal pieces, until they get cooked and turns light brown in colour. If you like, you can add little salt at this time.

3. Grind the coconut, green chilli and cumin seeds to a coarse paste adding little water. To this add the curd and salt and mix well. Keep it aside.

4. Now add in the fried the brinjal to the made mixture and mix it well.

5. Now in a pad, add little oil and add the mustard seeds, urud dal, red chilli and curry leaves and fry for a while. Mix this seasoning in the curd mixture.

You can also have a look at the following

Brinjal Fry
Brinjal Manchurian
Brinjal Masala Bajji

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The post Kathirikkai Thayir Pachadi | Brinjal Raita | Brinjal Recipes appeared first on Learning-to-cook.

Ingredients
Brinjal – 4 to 5 ( I used small ones )
Chilli powder – 1 tsp
Rice flour – 1 tsp
Turmeric – a pinch
Salt – as per taste
Oil – for frying

Method
Mix the chilli powder, rice flour, turmeric, salt together.
Wash and cut the Brinjal into circle shape.
In a flat bottomed pan, add oil n heat it.
Now mix the Brinjal’s into the mixture so that it is well coated on both sides.
Add the brinjal’s in the oil one by one and shallow fry it.
Now dry in the kitchen towel to absorb excess oil if any and serve.
Goes well with any rice dish.

The post Brinjal fry appeared first on Learning-to-cook.

Ingredients

• Eggplant/Brinjal – 4 (small sized)
• Besan flour – 1 cup
• Rice flour – 2 tsp
• Bicarbonate of soda – 2 pinch
• Red Chilli powder – 1/2 – 3/4th tsp
• Garam Masala powder – 1/4 tsp
• Ginger Garlic paste – 1/2 tsp
• Green chilli – 1 (chopped finely)
• Coriander leaves – few
• Curry leaves – few
• Lime Juice – 1 tsp
• Oil – for frying
• Salt – as per taste
• Water – 1 to 1/2 cup

Method

• Cut the Eggplant into thin slices and mix with lime juice and keep aside for 5 min.
• Mix all the ingredients except oil in a idli batter consistency.
• In a Kadai, pour the oil and heat on medium flame.
• Pour one drop of the batter to the oil and check whether it starts frying.
• One put the Eggplant pieces one by one and fry it.
• Crispy Eggplant Masala Bhajji is ready to eat.

Sending this to the following events

My event – Dish Name Starts with E
Healing foods Event – Eggplant by Spoonful of love and Siri
Deep fried Snacks by Radhika
Kid’s Delight – Street Food by Srivalli

The post Eggplant(Brinjal) Masala Bhajji appeared first on Learning-to-cook.

Ingredients

For Marination

• Lemon Juice – 5 tsp
• Salt – a pinch

• Brinjal – 5 (medium sized)
• Maida/ all purpose flour – 2 tsp
• Corn flour – 2 tsp
• Rice flour – 1/2 tsp
• Ginger/garlic paste – 1 tsp
• Salt – 2 pinch

• Chilli sauce – 1 tsp
• Tomato sauce – 2 tsp
• Soya sauce – 1 tsp ( i used dark soya sauce)
• Ginger – 1/2 inch (chopped finely)
• Garlic chopped – 2 (chopped finely)
• Green chilly chopped – 5 (cut lengthwise)
• Caspicum – (cut into cubical)
• Spring onion –  1 bunch
• Onion chopped – 1 (cut into cubical)
• Vinegar – 1 tsp
• Sugar – a pinch
• Salt – if required

• Oil – as required for frying

• Cut the Brinjal pieces and mix the lemon juice with salt and leave it for 10 min.
• Make the batter with the ingredients under batter.
• In a kadai, pour oil and heat it.
• Dip the brinjal pieces in the batter and fry in the oil.
• Filter out excess oil with a kitchen towel.
• In another pan, add little oil, when hot add the onions, caspicum, garlic, ginger, green chillies, spring onions.
• When the onions becomes transparent, add the sauces and vinegar, sugar and mix well.
• Finally add the fried brinjal pieces and again mix it well.
• Garnish with some spring onoins and serve hot.

sending this to my event
Dish Name Starts with B

and to the beautiful event

The post Brinjal Manchurian (kathirikkai munchurian) appeared first on Learning-to-cook.

• Kathirikkai (Brinjal) – 1/4 kg
• Oil – 5 tsp
• Tomato – 2
• Onion – 2
• Garlic – 5 cloves
• Cloves – 3
• Cinnamon stick – 1/2 (crushed nicely)
• Fennel – 1/4 tsp
• Curry leaves – few
• Coriander leaves for garnishing
• Turmeric powder – 1/4 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Salt as required

Method

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