Vangi Bhat is a traditional and flavorful South Indian rice dish, especially popular in Karnataka households. Made with tender brinjals (eggplant), freshly ground spices, coconut, tamarind, and a touch of jaggery, this dish is known for its unique sweet, spicy, and tangy taste.
Unlike regular vegetable pulao, Vangi Bhat has a deep, aromatic flavor that comes from a special homemade masala prepared using roasted whole spices and coconut. It is a perfect one-pot meal that is often served during festivals, special lunches, or even as a comforting weekday meal.
If you love South Indian cuisine and are looking for something different from everyday rice recipes, this Vangi Bhat is a must-try.
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Ingredients
Main Ingredients
- Rice – 1 cup (washed)
- Brinjal (eggplant) – 200 g (cut into small pieces)
- Onion – 1 (sliced)
- Oil – 2 tbsp
- Tamarind pulp – 2 tbsp
- Jaggery powder – ½ tsp
- Salt – as per taste
- Ghee – ½ tsp
For Masala Paste
- Bay leaf – 1
- Cumin seeds – ½ tsp
- Sesame seeds – 1 tsp
- Coriander seeds – 1 tsp
- Cloves – 2
- Peppercorns – 6
- Cinnamon stick – small pieces
- Green cardamom – 1
- Green chilies – 3
- Ginger – 1 inch piece
- Garlic – 3 cloves
- Fresh grated coconut – 2 tbsp
For Tempering
- Mustard seeds – 1 tsp
- Peanuts – 1 tbsp
- Chana dal – ½ tsp
- Asafoetida (hing) – a pinch
- Curry leaves – 1 sprig
- Turmeric powder – ¼ tsp
- Red chili powder – 1 tsp
For Garnish
- Chopped coriander leaves
- Fresh grated coconut
Method
Step 1: Prepare the Masala Paste
- Heat a pan on low flame and dry roast 1 bay leaf, 1/2 tsp cumin seeds, 1 tsp sesame seeds, 1 tsp coriander seeds, 2 cloves, 5 – 6 black peppercorns, small piece cinnamon, and 1 green cardamom for 3–4 minutes until aromatic.
- Now add 3 garlic, 1 inch piece ginger, and 3 green chilies and sauté briefly.
- Finally, add 2 tbsp grated coconut and roast lightly.
- Switch off the flame and let the mixture cool completely. Grind it into a smooth paste using a little water.
- Keep aside.
Step 2: Prepare the Brinjal
- Cut the brinjal into small pieces and keep them soaked in water to prevent discoloration.
- keep aside.
Step 3: Tempering
- Heat 1 tsp oil in a pressure cooker or deep pan. Now add 1 tsp mustard seeds and let them splutter.
- Add 1 tbsp peanuts and 1/2 tsp chana dal and fry until golden. Add a pinch of hing, 1 sprig curry leaves, add 1 sliced onion, and 1/4 tsp turmeric powder. Sauté until the onions turn soft and translucent.
Step 4: Cook the Brinjal
- Now add the brinjal pieces and mix well.
- Cover and cook on medium flame for 5–6 minutes so the brinjals soften slightly.
Step 5: Add Masala and Flavors
- Add 1 tsp red chili powder and sauté for a minute.
- Now add the prepared masala paste, 2 tbsp tamarind pulp, and 1/2 tsp jaggery powder.
- Mix well and cook until the raw smell disappears and oil starts separating. This step gives Vangi Bhat its signature flavor.
Step 6: Add Rice and Cook
- Add washed 1 cup rice and salt as per taste. Mix gently so the rice is coated with the masala.
- Add water as required and drizzle ghee on top.
- Cover and cook until the rice is fully cooked (about 8–9 minutes or as per rice variety).
Step 7: Garnish and Serve
- Once cooked, gently fluff the rice.Garnish with fresh grated coconut and chopped coriander leaves.
- Our quick and easy Vangi Bhat / brinjal rice is ready to enjoy.
Serve hot Vangi Bhat with Onion raita, Plain curd, Cucumber salad, Papad or chips..
This South Indian Vangi Bhat recipe is a beautiful blend of spices, coconut, tamarind, and brinjal, creating a comforting and aromatic rice dish. It is easy to make, packed with flavor, and perfect for both special occasions and everyday meals.
Do try this recipe and enjoy the authentic taste of Karnataka cuisine at home
Tips & Tricks
- Use tender, fresh brinjals for the best taste
- Always roast spices on low flame to avoid bitterness
- Tamarind and jaggery create the perfect balance—do not skip them
- Fresh coconut enhances aroma and authentic flavor
- Let the rice rest for 5 minutes before serving for better texture
