Recipes India - Vangi bhath (Brinjal Masala rice) Recipe

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.

Copyright warning:
ALL RIGHTS RESERVED. This website contains material protected under International Copyright Laws and Treaties. Any unauthorized reprint or use of this material is prohibited. No part of this website may be reproduced or transmitted in any form without written permission from the author / publisher.

Back to Top