Vangi Bath | Eggplant Rice

Posted on by IndiRecipes •

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Vangi bath is a popular and traditional rice dish of Karnataka. Vangi means brinjal and bath means rice dish.  It is made with brinjal and a very unique tasting spice powder. The rice is slightly spicy and tangy. It is a popular recipe in Andhra Pradesh, Telangana and Tamil nadu too.

Green, long brinjals are used to prepare vangi bath. But you can even use purple ones too. Always use tender and fresh ones. Vangi bath masala is very important to make the recipe. The powder can be easily made at home using simple spices which are available in our kitchen. Readymade masala powders are easily available in the stores, so you can go for that too.

Vangibath is spicy rich dish prepared by sauteing brinjals with vangi bath masala and then mixed with cooked rice. Tamarind juice or pulp is added to get tangy taste to the dish. It is really very easy to prepare if you have cooked rice and vangi bath powder handy. Vangi bath is usually served with raita and pappad.

You will also like here: puliyogare, chitranna, curd rice, bisi bele bath.



1 cup rice

¼ Kg Brinjal-cut into small pieces

2 Onions, sliced

1 capsicum, chopped (opt)

1 or 2 slit green chillies

2-3 tbsp tamarind juice

2-3 tbsp vangi bath powder

1 tsp mustard seeds

3-4 cashew nuts (opt)

2 tbsp peanuts (opt)

1 spring Curry leaves

½ tsp turmeric powder

½ tsp lemon juice


Ground nut Oil or any cooking oil


  • Wash rice several times and soak it for 15-20 minutes. Cook rice either in a pressure cooker or in a pot. Once done, fluff the rice gently.
  • Spread the cooked rice on a plate so that it cools down completely.
  • Soak a small piece of tamarind in hot water for 10-15 minutes. Squeeze it to get the juice. Keep it aside.
  • Wash brinjals and take out its stalks. Cut them into pieces and place it in a bowl containing enough water. Add little salt to the water. Keep aside.
  • Heat a kadai and add 2-3 tbsp of oil. Add mustard seeds and curry leaves. When mustards begin to crackle, add ground nuts/pea nuts and cashew nuts. Fry till golden brown.
  • Add sliced onions, capsicum and green chillies. Fry till onions are pink.
  • Now add cut brinjal, turmeric and little salt. Mix well and cover the lid and cook on a medium flame. Keep stirring in between.
  • When brinjal is done, add tamarind juice. Mix and cook for 2-3 minutes. Now add 2-3 tbsp of vangi bath powder. Check for salt and mix everything well.
  • Add cooked and cooled rice. Mix gently so that rice and masala gets coated well. Sprinkle lemon juice if required.
  • Serve hot with raita and pappad.


  • Peanut/ground nut oil enhances the flavor to the dish and hence recommended.
  • Always soak cut brinjals in salted water to avoid discoloration.
  • You can add grated coconut to the rice if you like it.
  • Add more or less tamarind juice as per your preference.


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