
By Radhika Radhakrishnan
Vangi bhath (brinjal rice)
11 steps
Prep:10minCook:10min
Updated at: Thu, 17 Aug 2023 03:53:55 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
66
High
Nutrition per serving
Calories751.5 kcal (38%)
Total Fat18.3 g (26%)
Carbs136.2 g (52%)
Sugars26.8 g (30%)
Protein17.3 g (35%)
Sodium971.7 mg (49%)
Fiber22.3 g (80%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings

2 cupsrice
Cooked, or leftover rice

1brinjal
long, chopped into small cubes

2green chillis

corriander

1 stalkcurry leaves

1 Tbspcooking oil

1 TbspTamarind water

1 tspblack mustard seeds

salt
to taste

Hing

1 tspchickpea lentils
chana dal

½ TbspJaggery
or as per taste

vangi bath masala

1dried red chilli

½ cupWater
to cook

½ tsphaldi
Instructions
Step 1

Ingredients needed
Step 2

Cut the brinjal into small cubes and keep aside. Use immediately or they will black if kept outside for long. If keeping them out for a while, add them to water and keep.
Step 3

In a non-stick pan, heat oil and add mustard seeds and hing.



Step 4

Once the mustard seeds begin to crackle, add chana dal.

Step 5

Once the chana dal has become golden brown, add curry leaves, green chillies, and dry red chilli.



Step 6

Add chopped brinjal.

Step 7

Add the vangi bath masala, haldi, jaggery, and salt.




Step 8

Add water, place a lid on the pan, and let it cook on a low flame for around 5 mins.

Step 9

Once the brinjal has cooked, add tamarind water and boil for 2 mins till the water fully reduces.

Step 10

Add the cooked or leftover rice and mix well.

Step 11

Garnish with coriander and serve hot.

Notes
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Delicious
Easy
Go-to
One-dish
Spicy
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