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Vangi Bhath

Uzma Khan
30 minutes
Prep Time
20 minutes
Cook Time
2 People
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A very tasty,mouthwatring and healthy breakfast recipe from Karnataka.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Karnataka
  • Simmering
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. 1 cup rice
  2. 2 medium size green brinjal
  3. 1/2 tsp mustard seeds
  4. 1/2 tsp urad dal
  5. 2 tsp roasted peanuts or cashew
  6. 10 to 12 curry leaves
  7. 1/4 tsp hing powder
  8. 2 to 3 dry red chillies
  9. 1/2 tsp turmeric powder
  10. 2 tsp Vangi Bhath powder
  11. 2 tsp freah grated coconut
  12. 1 tsp jaggery
  13. 3/4 tsp tamarind pulp
  14. 2 tbsp peanut or sesame seeds oil
  15. 2 tsp fresh corriender leaves chopped


  1. First soak the rice in water for 20 to 25 minutes,when soaked cook rice with salt in pot or pressure cooker ,when done,spread rice on thali or plate for cool down
  2. Wash brinjal,cut the crown,and cut in long size and soaked in salty water for 10 to 15 minutes
  3. Heat oil in kadhai or pan,add mustard seeds,when mustard seeds crackle,add urad dal in it
  4. Now add roasted peanuts,saute all till,urad dal become golden brown in colour
  5. Now add hing,curry leaves, red dry chilli one by one in it and continue saute it
  6. Now squeeze all salty water from the brinjal slice and add in hing and curry oil,mix well
  7. After a minute add salt and turmeric powder and saute it
  8. When brinjal half cooked,then add tamarind pulp in it and stir it
  9. now add Vangi bhath masala powder stir continue and add some water to cook brinjal nicely
  10. Once brinjal nicely cook add grated coconut and jaggery in it and mix well
  11. Now add gradually already cooked rice in it and mix gently otherwise rice will broken
  12. Mix rice nicely,cover it and cook for a minute and mix all masala evenly
  13. After a minute switch of gas now Vangi Bhath is ready to serve
  14. Serve hot for more taste.

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