Vangi Bath Recipe | Brinjal Rice is a quick and easy lunchbox recipe that combines rice and vegetables. Brinjal Rice can be consumed either simple or with papad, raita, or poriyal. In this recipe, I use the classic white rice thooyamalli from Tamil Nadu, although you could use any variety of rice.

Vangi-bath-Brinjal-Rice

Ingredients

  • 1 Cup Thooyamalli Rice
  • 10 nos Brinjal
  • 2 – 3 Onions
  • 1 tbsp Coriander powder
  • 3/4 tbsp Chilli powder
  • a pinch asafoetida
  • Few Coriander leaves
  • 1 small piece cinnamon
  • 2 clove
  • Salt
  • Oil

Directions

  1. Wash and Soak Thooyamalli rice for 20 mins.
  2. Then cook it with 2 1/2 Cups of water or by removing the starch method, but don’t over cook.
  3. Once rice is cooked well just add a spoon of sesame oil and gently mix well.
  4. Slice onions, quarter cut brinjals and soak it in water. Dont finely cut brinjals as they will get mashed during cooking and will lose their taste.
  5. In a pan heat 2 spoons of oil and add cinnamon, clove, let it sizzle.
  6. Then add onions and Saute it till they get transparent.
  7. Then, add the brinjals and stir for a while.
  8. Add the spice powders with salt and saute the curry for 5 to 6 minutes on low flame.
  9. If required, close and cook the curry till it gets soft.
  10. Then add cooked rice with the curry and gently mix it well.
  11. Vangi Bath / Brinjal Rice is Ready.
  12. Garnish with finely chopped coriander leaves.
  13. Serve hot.
Vangi-bath-Brinjal-Rice

Vangi Bath Recipe | Brinjal Rice
5/5 (2votes)

Vangi Bath Recipe | Brinjal Rice is a quick and easy lunchbox recipe that combines rice and vegetables. Brinjal Rice can be consumed either simple or with papad, raita, or poriyal. In this recipe, I use the classic white rice thooyamalli from Tamil Nadu, although you could use any variety of rice.

⏲️ Prep Time
20 mins

⏲️ Cook Time
20 mins

🍴 Serves
2

🍲 Meal
Lunch

Ingredients

  • 1 Cup Thooyamalli Rice
  • 10 nos Brinjal
  • 2 – 3 Onions
  • 1 tbsp Coriander powder
  • 3/4 tbsp Chilli powder
  • a pinch asafoetida
  • Few Coriander leaves
  • 1 small piece cinnamon
  • 2 clove
  • Salt
  • Oil

Directions

  1. Wash and Soak Thooyamalli rice for 20 mins.
  2. Then cook it with 2 1/2 Cups of water or by removing the starch method, but don’t over cook.
  3. Once rice is cooked well just add a spoon of sesame oil and gently mix well.
  4. Slice onions, quarter cut brinjals and soak it in water. Dont finely cut brinjals as they will get mashed during cooking and will lose their taste.
  5. In a pan heat 2 spoons of oil and add cinnamon, clove, let it sizzle.
  6. Then add onions and Saute it till they get transparent.
  7. Then, add the brinjals and stir for a while.
  8. Add the spice powders with salt and saute the curry for 5 to 6 minutes on low flame.
  9. If required, close and cook the curry till it gets soft.
  10. Then add cooked rice with the curry and gently mix it well.
  11. Vangi Bath / Brinjal Rice is Ready.
  12. Garnish with finely chopped coriander leaves.
  13. Serve hot.

Like & Share this Recipe
5/5 (2votes)

Similar Posts