If my family is interviewed about my favorite dishes; Vangi Bhat would definitely feature in the top 5. There is nothing exotic and no airs about this dish but it has appealed to my palette for as long as I remember.

Vangi Bhaat

Eggplant is not the prettiest looking vegetable, I agree. But, just enjoy the flavor closing your eyes and you will be hooked to it for life! Just the other day I was telling my I-hate-eggplant husband, “Eggplant is like the ugly duckling of the vegetable kingdom. It is born ugly, but the final dish on your plate is like a beautiful swan!” Scorn away you eggplant haters! I have the support of millions of them! 😀

Vangi Bhaat

Alright, here is my recipe for my favorite eggplant dish,

Vangi Bhat


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 2-3



    For rice
  • 1 cup rice
  • 2 cups water
  • For eggplant mixture
  • 2 cups brinjal/eggplant cut into juliennes
  • 1 cup green bell pepper (capsicum) cut into juliennes
  • 1 cup tomatoes cut into juliennes
  • 2 tbsp urad dal (Split and skinned black lentils)
  • 6-8 curry leaves
  • 1 tsp mustard seeds
  • 2 tbsp tamarind pulp (You can soak your own or use the ready store bought one. I use the store bought.)
  • 1/2 cup oil
  • For dry masala (spice mix)
  • 5 tbsp urad dal-channa dal powder (see directions for more info)
  • 1 tbsp red chili powder
  • 2 tbsp curry powder
  • Salt to taste
  • 1 tsp turmeric
  • 2 tsp garam masala (Indian all spice mix)


  1. Cook the rice in two cups water and set aside. Let it cool down to room temperature
  2. For the urad dal-channa dal powder, take 1/2 cup urad dal and 1/2 cup channa dal (Split and skinned bengal gram) , dry roast them in a pan over medium heat until the start giving out a fragrance of turning golden brown. Grind them into a coarse powder. Store it in an airtight container.
  3. Take oil in pan over medium heat. Once hot, add mustard seeds and let them crackle.
  4. Add urad dal and dry roast till golden. Add the curry leaves (Carefully, they splutter).
  5. Add the vegetables in and let them cook for about 10 min until the eggplant is soft and tomatoes are all smashed.
  6. Add the dry spice mix, tamarind pulp and cook for another min.
  7. Add this spiced vegetable mixture on to the cooked rice and mix with a light hand.
  8. Mix well & serve.

My Take:

Try to get the green long eggplant variety. But that is mostly difficult to find outside of India. In that case, you could use the long purple variety. The long eggplant has a different taste and nice texture to it.

You can add 3-4 tbsp of dry grated coconut in the end.

The lentil powder absorbs all the oil from the vegetable mixture. Be liberal while adding oil or your vangi bhaat will be very dry.

Yummily Yours'


PS : The different images/backgrounds are due to the fact that I make this dish multiple times and have captured it on two occasions. All in an attempt to learn photography 🙂

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  1. very delicious rice recipe.


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