Vangi Bhath- Brinjals/Eggplants with Rice

Vangi Bhath, meaning Brinjal Rice in Marathi, though typically a Maharashtrian dish is also made in some parts of Karnataka, Tamil Nadu and Andhra Pradesh, and eaten with great relish.  It’s also made for festivals when family members gather for a feast and savor special dishes amidst laughter, celebration and Poojas. My Mother used to pack this in my lunch box and my friends and colleagues alike have always asked for its recipe. The combination of brinjals, tamarind, and the vangi bhath masala give it a magical taste and aroma. I normally make a good quantity of the vangi bhath masala and store it for around 2 weeks and use it with other vegetables too. This makes the procedure less time consuming. Here’s the recipe


For the Vangi bhath masala

  • Chana dal 1 tbsp
  • Urad dal 1 tbsp
  • Moong daal(yellow) 1 tbsp
  • Coriander powder 3/4 tbsp
  • Cumin powder 1/2 tbsp
  • Cinnamon 2  piece
  • Cloves 5-6
  • Dried Red chilies 7-8

For Vangi bhath

  • Pea nuts 1 tbsp
  • Chana dal 1 tbsp
  • Mustard seeds 1/2 tsp
  • Curry leaves 4-5
  • Green chilies 1-2
  • Onion (chopped) 1/2 cup
  • Eggplant medium sized 3-4
  • Tamarind extract 1/4 tbsp
  • Vangi bhath masala 3 tsp
  • Turmeric powder a pinch
  • Rice 1 cup
  • Oil
  • Salt to taste


  • Dry roast all ingredients for the vangi bhath masala till they become slightly brown and grind it into a powder.
  • Cook the rice and keep it aside.
  • Chop the brinjals into small pieces and keep it aside.
  • Heat some oil in a pan, add mustard seeds, chana dal, and peanuts
  • After the mustard crackles, add curry leaves, chopped green chilies, and onion
  • When the onion gets cooked, add the chopped brinjals, salt, turmeric, vangi bhath masala, and tamarind extract.
  • Add a little water (if required) and cook the brinjals.
  • Mix the brinjal masala with the cooked rice
  • Serve hot with raita/pappad

Preparation time: 30 minutes

Serves: 2

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