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.


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