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Vangi Bhaat Brinjal rice
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Vangi Bhaat | Brinjal Rice | Katharikkai Sadham
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
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
Servings: 3
Calories: 300 kcal
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
  1. 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.
  2. When the oil is hot, add the mustard seeds, black gram, bengal gram, peanuts, cumin seeds, and fry a little.
  3. If you want you can add the cashews here.
  4. Also add the curry leaves and dry red chilli and fry again for about 2 min oro until the dals turn light brown.
  5. To this add the onion and required salt and saute the onion nicely.
Addition of brinjal
  1. 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.
  2. 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.
  3. 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.
  4. After 5 minutes, remove the cover and add the vangi bhaat powder.
  5. Mix gently, so that brinjal does not break.
Addition of rice
  1. Now add the cooked and cooled rice.
  2. Again mix them nicely, so that masala are well mixed with the rice. Adjust the salt and masala powder as per your taste.
  3. Add 1 tbsp of ghee and cover and cook for just 2 min, so that flavor of ghee is fully mixed with rice.
  4. Serve the tasty vangi bhaat with cucumber raita.

Recipe Video

Recipe Notes

check the below notes