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Vangi bath | Brinjal Rice

Vangi bath is a South Indian rice recipe with Brinjal / Eggplant as main ingredient. Brinjal will be always there in my grocery list. I prepare lot of recipes with brinjal. My favourite recipes are kathirikkai chutney and ennai kathirikkai kuzhambu.  Coming to Vangi bath, it is an easy and tasty lunch box recipe. No need for any side dish. The spiciness in this rice itself is self sufficient. Please check below for step by step instructions and pictures for preparing South Indian Vangi bath | Brinjal Rice.

Preparation Time:     10 mins
Cook Time :                20 mins
Ready in :                   30 mins
Yields :                         3 Servings

Vangi bath

Table 1:
Gingelly Oil
1 tsp
1/4 tsp
onions chopped lengthwise 
1/3 Cup
Brinjal / Eggplant Medium size chopped 
Cooked Rice
2 Cups

Table 2: To dry roast and grind
Vangi bath powder / paste
Shredded coconut                     
1.5 tbsp   
Coriander seeds                  
1 tsp
Urad Dal
1.5  tsp
Chana Dal
1.5  tsp
Red chillies
Sesame seeds
1 tsp
Cinnamon stick 2.5 cm
Roasted peanut
1 tbsp
Asafoetida powder

  • Dry roast all the ingredients except roasted peanuts and shredded coconut from table 2. Grind it to a coarse paste adding enough water. If raw peanuts are available instead of roasted peanuts, then dry roast raw peanuts also.
  • Heat Oil in a pan. Add mustard and curry leaves. when they splutter add chopped onions. Fry till onions turn translucent. 
  • Add chopped egg plant and fry till eggplants are cooked. Eggplant will shrink in size and become soft and tender.Add grind-ed mixture and fry for a min. 
  • Switch of the stove and add rice and salt.Mix well.

Vangi baath / Vangi bath / Vangibath / Kathirikkai sadham / Kathirikkai sadam / Brinjal Rice / Eggplant Rice.
Other brinjal / Eggplant recipes you may be interested

Vangi bath

Adjust red chillies to your taste.


  1. Oh Boy!!! I am discovering many new recipes every day. Never knew that brinjal will be great for a rice dish and you proofed it right. Brinjal, the other fav of us and I use it quite often for my cooking.

    The brinjals have oozed out a lovely touch and the rest of the ingredients boosted it further.

  2. i love your version,usually they dry grind it right.it looks so yummy.

  3. Looks scrumptiously tasty, colourful and tempting... Amazing clicks Nithya :-)

  4. Looks yum...I'm becoming a fan of your cooking !

  5. We used to have this regularly at our canteen when in Hyderabad!! Yummy!!
    BTW i had similar hing ka dabba when i was in Hyderabad :)


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