Vaangi Bath (Brinjal Rice)


  • Rice – 1 cup
  • Brinjal – 4 Nos
  • Onion – 1 No (Optional)
  • Tamarind – A big gooseberry size
  • Turmeric powder – a pinch
  • Jaggery powdered – 1 teaspoon (optional)
  • For making Vaangi Bath Powder:
  • Red Chillies – 3 to 4 Nos
  • Coriander Seeds – 1 tablespoon
  • Bengal gram dhal – 1 teaspoon
  • Urad dhal – 1 teaspoon
  • Black Pepper – 1/4 teaspoon
  • Jeeragam (Cumin) – 1/2 teaspoon
  • Fenugreek (Vendayam) – few seeds
  • Til seeds (Ellu) – 1 teaspoon
  • Asafotida – a small pea size
  • Cinnamon stick – 1 small piece
  • Cloves – 2 Nos
  • Cardamon – 1
  • Coconut gratings – 2 tablespoons
  • Salt – ½ teaspoon
  • Oil – 2 teaspoons
  • For seasoning:
  • Oil – 2 tablespoons
  • Mustard – ½ teaspoon
  • Bengal gram dhal – 1 teaspoon
  • Urad dhal – 1 teaspoon
  • Asafoetida Powder – a pinch
  • Cashew nuts – few (optional)
  • Green Chillies – 2
  • Curry leaves – few
  • Salt – 1 teaspoon or as per taste


  1. In a kadai put little oil and fry red chillies, coriander seeds, asafotida, bengal gram dhal, urad dhal, black pepper, Cumin, fenugreek, cinnamon stick, cardamon and cloves separately. Dry fry til seeds.Finally add the coconut gratings and fry well. Cool it. Add salt and grind it to a powder.
  2. Soak tamarind in little water and extract thick juice.
  3. Cook rice till soft. Chop the onion finely. Cut brinjal into thin slices. Slightly slit the green chillies.
  4. In a kadai put one tablespoon oil. When it is hot add onions (if you are adding) and fry for few seconds and then add brinjal pieces along with turmeric and pinch of salt and stir fry till it become soft. Now add tamarind extract, Vaangi Bath Powder and jaggery and mix well. Keep it on low flame till all the masala blends well with the brinjal.
  5. In a small kadai put the remaining oil and when it is hot, add mustard. When it pops up, add bengal gram dhal, urad dhal, asafotida powder and cashew nuts and fry till it turns light brown. Add slit green chillies and curry leaves and fry for a second. Pour this seasoning over the brinjal masala and stir well. Keep the stove in low flame. Then add cooked rice and mix well.
  6. Serve with fried papad or chips. Plain Curd or simple curd Pachadi will also go well with this rice.
  7. Note: You can also use MTR Vangi Bath Powder (approx 4 teaspoons) in the above recipe instead of making the powder at home. It will save time and easy version too.


  1. அநன்யா மஹாதேவன்

    This recipe came out delicioussss as ever! thank you sooo much for sharing!

  2. Hi அநன்யா மஹாதேவன்,

    Thank you so much for taking time to post your comments.

  3. Lavanya Ganesan

    Hi Kamala,

    I tried this recipe and it turned out well.

  4. Lavanya Ganesan

    Hi kamala,

    I tried this came out well.thanks for sharing

  5. Hi Lavanya Ganesan,

    Thank you for visiting my site. Nice to hear that you tried this recipe and came out well.

  6. Hi Kamala, lovely recipe and i made it with quinoa.Came out well.

  7. Hi Nidhya,

    Thank you for visiting my site and nice to know that you tried it with quinoa and came out well. I will also try.

  8. Kamala Mami,

    Thanks a lot….prepared this…really wonderful.

  9. It is just awesome. Today I made this and it was a big hit among the guests which included kids. Everybody loved it. I owe all my thanks to you aunty.

  10. hi mam..
    have you ever tasted the recipe of vaangi bath..
    if not please try out mam. this is not the real recipe of vaangi bath.. you have added etc ingredients and also it does not contains onion too…

    • I just saw your comment. I tasted vaangi bath which I prepared as above. If you have better recipe, can you please share it with me so that I will try that version also.

  11. lincy thomas

    how can i get these recipes in my mail?

    • Just enter your e-mail in the button provided right side of my website. You will receive my recipes whenever I post it. Now I have entered your e-mail in my subscription list. Please check your inbox for a verification message from “FeedBurner Email Subscriptions”, the service that delivers email subscriptions for Kamala’s Corner. You will need to click a link listed in this message to activate your subscription. If you dont see a confirmation e-mail in a reasonable amount of time please check your bulk/spam folder.

  12. good recipe,useful for me

  13. hi mam,
    in bangalore at my home i use long green brinjal which is also known as mysore brinjal for making vangi bath.i use a little bit of jaggery too.even tamarind juice is used by me for this onion is added..i learnt this type from my mother-in-law.

  14. Mrs Sai Santha

    Hi I am from Malaysia pure vegetarian , your dishes are good

  15. Sathya Vicky

    It s very good recipe to my family.they are love to eat

  16. nice output>>>>>thanks

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