Vaangi Bhaat

Vaangi (brinjal) baath is very famous in Bangalore, I had this first time only in Bangalore. Before we used to prepare only a side dish for roti using Brinjal like "Bharlela vaanga"(Bharva bengan - still I need to upload the recipe for this), "vangyacha bharit", "vangyacha bhaaji" etc.., but never thought it would taste so good when added to rice. I had lots of brinjal lying in my refrigerator and thought of trying this dish but did not have the Vaangi bhaat masala with me. So came up with this version of home made vaangi bhaat masala, it came out really good. You can store this masala for days in your refrigerator.

To roast and Grind for masala powder
1 table spoon
Urad dal/black gram skinned
1 table spoon
Chana dal/Split Bengal gram
1 table spoon
Sesame seeds
1 tea spoon
Cumin seeds
1 tea spoon
Dried Red chilli
Coconut grated
1 table spoon

Main ingredients:
2 table spoon
Mustard seeds
1 tea spoon
Curry leaves
Urad dal/black gram skinned
½ table spoon
Chana dal/ Split Bengal gram
½ table spoon
1 table spoon
Turmeric powder
½ tea spoon
½ tea spoon
½ inch piece chopped
Garlic flakes
5-6 finely chopped
Green chilli
3-4 sliced
1 big sliced
Red chilli powder
1 tea spoon
Required for cooking rice
Coriander powder
½ tea spoon
For garnishing
4 small chopped into small cubes
To taste

1. First we need to cook the plain rice, spread it and keep it for cooling.
2. Meanwhile you can chop the brinjal into small cubes.
3. For preparing vaangi bhaat masala powder we need to roast the ingredients mentioned in to roast and grind section in a tea spoon of oil. Allow it to cool and grind it to coarse powder. Keep it aside.
4. Heat oil in a heavy bottomed pan, when heated add the mustard seeds, curry leaves when it splutters add urad dal, chana dal and peanut, fry it well for few seconds.
5. Add garlic, chopped ginger, sliced green chilli and sliced onion. Fry it well until onions become translucent.
6. Add chopped brinjal, turmeric powder, asafetida, coriander powder, red chilli powder, salt and mix well. Fry this for few 4-5 mins.
7. Add little water about ½ katora mix well, cover the lid and allow the brinjal to get cooked well over medium flame. It might take around 7-8 mins.
8. Add the ground vaangi masala powder and mix well.
9. Add cooked rice to this, mix well and garnish this with coriander leaves.
10. You can serve this with cucumber raita/ plain yogurt.

  • You can skip adding peanuts and chana dal to the dish its optional.
  • You can use dhania instead of coriander powder and roast it along with other ingredients and grind while making the masala powder.
  • You can use any type of brinjal green/purple, green could taste better.