Vangi Bhath Recipe

vangibath recipe

Vangi bhath recipe enables you make the super-delicious rice dish vangi bath. It is generally prepared for breakfast and on some festival days like Vara Maha Lakshmi Vrata, Ugadi and Diwali. A main item of the vangi bhath recipe is the vangibath powder.

Usually, vangi bhath has long green brinjal as one of the main ingredients.

vangi bath recipe Use fresh and tender baingan or egg plant, as old baingans will be more bitter.
If you do not like brinjal, you can try vangi bath with coccinia grandis (also known as tindora or ivy gourd) or vangi bath with methi leaves.

Curry leaves is a key item in the vangi bhath recipe that not only adds flavor to the food, but also offer health benefits.

Want to know more about the Benefits of Curry Leaves?
The post, Benefits of Curry Leaves, in the blog, turns a spotlight on the medicinal properties of these leaves.

More Brinjal Recipes
Visit the Indian Brinajal Recipes page, for a list of dishes, with brinjal as the main ingredient.

how to make ragi ambli
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day. Here is the ragi ambli recipe.

Servings: 2-3


1. Rice cooked from 1/2 cup of raw rice
2. Long green brinjal / brinjal / badanekayi / kathari kai / vankaya 2-3
3. Oil 4-5 teaspoons
4. Mustard 1/4 teaspoon
5. Groundnut 1 tablespoon
6. Channa dal 1 teaspoon
7. Urad dal 1/2 teaspoon
8. Curry leaves 1 sprig
9. Tamarind concentrate / tamarind juice to taste
10. Turmeric powder 1/8 teaspoon

Benefits of Turmeric Powder
What are the Benefits of Turmeric?, in the blog post, gives more info on the medicinal values of turmeric.
11. Vangibath powder 4-5 teaspoons

vangibath powder video
12. Salt to taste
13. Garnishing: coriander leaves

How to make Vangibath?

vangi bhath recipe video

1. Cut brinjal into about 1-and-1/2" long pieces, which should be thin.

vangi bhath recipe s1

vangi bhath recipe s1b

To find out how to prevent color-change and reduce the bitterness of cut brinjals, click the link below:

How to Prevent Color-change and Reduce the Bitterness of Cut-brinjals
2. Spread the rice on a plate to cool.

vangi bhath recipe s2
3. Heat oil in a kadai / utensil.

vangi bhath recipe s4a

Add mustard seeds.

Add ground nuts and chana dal when the mustard seeds begin to splutter.

Fry till the color of the dal changes slightly.
4. Add urad dal. Fry till dal turns to golden brown.

vangi bhath recipe s4
5. Add curry leaves. Fry for a few seconds.

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6. Squeeze the water completely from the brinjal pieces.

vangi bhath recipe s7a

Add brinjal, mix, cover with a plate.

Mix intermittently.

Cook till the pieces are soft, but not too soft.

vangi bhath recipe s7b
7. Add vangi bhath powder, turmeric and salt. Mix.

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8. Add tamarind sauce / tamarind paste / concentrate.

Add 1 or 2 teaspoons of water if the mixture becomes dry, if you have used tamarind sauce.

Add about 2 tablespoons of water, if you have used tamarind concentrate or paste.

Fry till the oil separates.

Switch-off the stove.

Vangi bhath seasoning is ready.
9. Set aside 2 tablespoons of vangi bhath seasoning.

Add the cooked rice.

Add salt.

Mix thoroughly.

vangi bhath recipe s10

Taste the rice. If it is ok, set aside the remaining seasoning for future use. Otherwise, add the seasoning you set aside.
10. Vangi bhath is ready.

vangi bhath recipe final

TIPS Vangibath Recipe
1. Do not add too much salt and tamarind to the seasoning, because the brinjal pieces will become too salty and tangy.
2. Use lemon juice in lieu of tamarind. The color and taste of vangi bhath, however, will be slightly different.
3. Use Mysore brinjal / long green brinjal, as this type gives a better taste.