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+ servings
A bowl of vangi bath placed on the flat surface
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4.54 from 13 votes

Vangi Bath - Brinjal Rice

Brinjal rice is a vegan, gluten-free, and one-pot meal that you can prepare in less than 30 minutes when you have the powder ready to go.
Prep Time7 mins
Cook Time14 mins
Total Time21 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Calories: 410kcal
Author: Uma Srinivas


For vangi bath powder

Vangi bath rice Ingredients


  • Press the saute button and add coconut oil to the inner pot. As the oil heats up, add raw peanuts and saute them until they turn crispy.
  • Add chana dal and saute for 30 sec followed by mustard seeds. Once everything starts to sizzle, add sliced onions, curry leaves, and sliced green chilies. Continue to saute them until onions turn translucent.
  • Now, add the vangi bath powder and mix well to make sure the flavors are evenly mixed.
  • Now, it is time to add chopped eggplant, tamarind paste, jaggery, and salt. Mix well and add the rinsed basmati rice with the appropriate amount of water.
  • Press the ‘cancel’ button, close the lid and press the ‘pressure cook’ or ‘manual’ button and cook for 4 mins. At the end of the timer, release the pressure naturally before opening the lid.
  • Vangi bath is almost ready! Fluff the rice gently with a fork and garnish with cilantro. Serve this fluffy and flavor-rich brinjal rice paired with raita or papad.

Stovetop method or pan method

  • For the stovetop method, you would have to cook the rice first in a pressure cooker or in a pot and place it aside.
  • On a separate pan over medium flame, add a few teaspoons of oil. As the oil heats up, start to saute the peanuts to a crispy texture.
  • Continue to saute chana dal and mustard seeds. Once they start to sizzle add sliced onions, curry leaves, and sliced green chilies. Saute them until the onions turn translucent.
  • Now, add the sliced brinjals and continue to saute until the slices soften and follow up with the vangi bath powder and mix well.
  • To improve taste, add tamarind paste, jaggery, and salt and continue to cook for a couple of minutes. Turn off the heat and add the cooked rice.
  • Switch off the heat after 2 minutes. Then add the cooked rice and mix well. Garnish with coriander leaves.



Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.


Calories: 410kcal | Carbohydrates: 71g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Sodium: 95mg | Potassium: 444mg | Fiber: 5g | Sugar: 8g | Vitamin A: 750IU | Vitamin C: 118mg | Calcium: 54mg | Iron: 2mg