by Mrs Annamma Philippose Feedback

Vangi bhath (Brinjal Masala rice) Recipe


• 3 Cups Rice

• 250 Gms Brinjal

• ¾ Cup Oil

• 1 Cup Grated Copra (Dried Coconut)

• 2 Tsp Cumin Seeds

• 2 Tsp Coriander Seeds

• 2 Tsp Garam Masala

• 2 Tsp Cashew Nut

• 1 Tsp Mustard Seeds

• 2 Tsp Channa Dal

• 2 Tsp Urad Dal

• 5 Red Chilies

• 2 Tsp Tamarind Pulp

• A Few Curry Leaves

• Salt to Taste


• Wash and cut brinjal into small pieces.

• Cook rice in water ensuring that the cooked rice is not sticky.

• Fry cumin, coriander, channa dal, urad dal, red chilies separately without oil and grind these into coarse mixture.

• Heat the oil and add mustard seeds.

• When the mustard seeds splutter, add brinjal and fry for 10 mins.

• Add tamarind pulp, salt, and garam masala powder and fry till the brinjal leaves oil.

• Now mix this with the rice properly and add prepared coarse masala powder along with little garam masala powder.

• Add grated copra, curry leaves and fried cashew nuts. Mix well and serve.

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