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

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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.

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