Vangi Bhath (Rice based)

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Vangi refers to brinjal in English and goes by the term “Egg plant” in some parts of the world. In an earlier recipe I had put up Suji (Rava) edition of Vangi bhath. The Suji version is made because kids these days don’t look forward to plain upma – but variations like Masala Upma or Vangi Bhath are more palatable somehow.

But no doubt the more common version of Vangi Bhath is made from Rice and that is what I am putting up today. The vangi bhath powder used in this recipe is the same as in the Suji version.

What you need to have:

1. Sona Masoori rice (raw) -1 cup

Sona Masoori rice (Raw)

Ingredients of Vagi bhath gojju:

1. Chopped Brinjal(Egg plant)- 3 cups

2. Grated copra- 3 Teaspoons

3. Vangi bhath powder- 4 Teaspoons

4. Cashews- 1/4 cup

5. Mustard seeds- 1 Teaspoon

6. Blackgram Dal- 1 Teaspoon

7. Red chilly- 1

8. Curry leaves – 2 Strings

Ingredients of Vangi bhath Gojju

What you do with what you have:

1. Wash and prepare rice in the cooker as usual in such a way that the rice corns are seperate as shown in the image below. Add 2 teaspoons of cooking oil to it and keep it aside.

Prepared Rice

2. Wash and chop brinjal into pieces of required size and is as shown in the image above. Soak it in water with 1/2 teaspoon salt for around 5 minutes to eliminate the bitter tinge of brinjal

3. Crush Vangi bhath powder and copra in the dry grinder into fine powder and keep it aside.

4. Place a skillet with 4-6 Teaspoons of cooking oil in it and when heated add mustard seeds. When the seeds starts sputtering add blackgram dal to it. When  the dal turns light brown add broken red chilly, cashews & curry leaves to it.

5. Add chopped brinjal pieces from step 2 and also add required quantity of salt needed to the dish. Keep stirring till it is soft.

6. At this point add crushed vangi bhath powder copra mix from step 3 to it and stir well.

The vangi bhath gojju is ready and is as shown in the image below.

Ready Vangi bhath Gojju

7. Now mix rice from step 1 to the Gojju from step 6 and ready to serve Vagi bhath is as shown in the image below.

Ready to serve Vangi bhath

Enjoy it with cucumber, tomato & onion salad

How long it takes: 60 minutes

Number of Servings: 5-6

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7 thoughts on “Vangi Bhath (Rice based)

    Aparna Rao said:
    November 6, 2008 at 4:00 pm

    Very nice web site you have here. I visit your site frequently, I tried your Alu capsicum masala the other day it came out very well. Thanks for the recipes and lovely pictures

    Aparna

    prathibalrao responded:
    November 7, 2008 at 4:51 am

    hi Aparna,

    Thanx and do pass on the link to ur friends.

    jaishree said:
    June 11, 2009 at 6:56 am

    superb taste asli kanada recipie thanks instead of byadgi mirchi iused kashmiri chilli pdr yet it came out good weall enjoyed .thank u

      prathibalrao responded:
      June 11, 2009 at 3:05 pm

      Hi Jayashree,

      Thanx for ur comments. Kashmiri chilli since is not available at our place i have no idea about it. Any way you enjoyed the recipe no . Good .

    Jyothi Mcminn said:
    November 1, 2009 at 4:12 am

    To make your own fresh powder, you need 4 tbsps. of sambar powder, 2 tbsps. of rasam powder and 3 Tsps. of tamarind puree. make this while you are sauting the eggplants.adding 4 tsps. of dark brown sugar is perfect. try this part. Jyothi Mcminn

      prathibalrao responded:
      November 1, 2009 at 5:10 pm

      Hi Jyothi,

      I will try it out. But i need some time.

    jupi said:
    June 17, 2011 at 4:15 am

    Hi prathiba,

    I tried this recipe today and it turned out very well. I really liked the flavor it was delicious. Thank you so much. Keep up the good job.

    Thanks,

    Jupi

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