Vangi bhath


vangi bhath 

Vangi Bhath is a rice dish, favorite of Karnataka and Maharashtra gourmets. It is a rice dish made with rice, egg plant and spices. Vangi Bhath has many versions ranging from usage of maximum number of spices to a bare minimum fare. It pairs well with curd and pickle.Vangi as the name suggests is Brinjal/eggplant and Bhath is cooked rice.


  1. Chopped brinjal – 1.5cups
  2. Cooked rice – 2cups
  3. Salt to taste
  4. Tamarind pulp – 3tsp

For seasoning:

  1. Mustard seeds – 1tsp
  2. Hing – a pinch
  3. Turmeric –  a pinch
  4. Oil – 3tsp
  5. Cashewnuts/groundnuts – 2tsp
  6. Curry leaves – few

To be dry roasted and powdered

(vangi bhath masala)

  1. Chana dal – 2tsp
  2. Urad  dal – 2tsp
  3. Coriander seeds  – 2tsp
  4. Cumin seeds – 2tsp
  5. Cinnamon stick – 2″ piece
  6. Cloves – 2
  7. Red chillies – 5


  • Heat oil in pan and add the seasoning ingredients,when the mustard starts spluttering add curry leaves ,brinjal pieces and fry.
  • Let the brinjal cook till soft and to this add vangi bhath masala powder, tamarind pulp along with rice and salt and mix well.Fry for another 3min.
  • You can also use capsicum or dondakaya instead of brinjals.  
  • You can also use the readymade MTR Vangi bhath powder from indian stores but the powder made from scratch tastes much better. You will know the difference when u try.

*(Do not garnish with coriander leaves)*


2 responses to this post.

  1. Great site for Andhra Vantalu. Please add Hyderabadi style Veg Biryani to this list too. : )


  2. Vangi bath looks delicious.

    I have posted my version of vangi bath in my blog. Do visit my blog in ur free time and I would be happy to receive ur comments 🙂


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