Brinjal Rice Recipe | Vangi Bath | Variety Rice Recipe | Kathirikai Sadam | Cookd

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Brinjal Rice is an immensely popular #VarietyRiceRecipe from Karnataka. This #BrinjalRice is made with freshly ground vangi bath powder, brinjal and coconut. You can now make this tasty #VangiBath with Cookd’s simple recipe. Do try this recipe and share your feedback with us in the comments section.

Brinjal Rice Recipe:

Rice - 1 Cup
Water - 2 ½ Cups

For the Masala Powder:

Coriander Seeds - 1 tsp
Dried Byadgi Chili - 4 nos
Cinnamon - 1 inch
Cloves - 3 nos
Cardamom - 2 nos
White Urad Dal - 1 tsp
Chana Dal - 1 tsp
Methi/ Fenugreek Seeds - ½ tsp
Black Peppercorns - 10 nos
Cumin Seeds - ½ tsp
Poppy Seeds - ½ tsp
Coconut (grated) - 1 tbsp

Other Ingredients:

Tamarind - ½ Lemon sized
Oil - 2 tbsp
Mustard Seeds - ½ tsp
Chana Dal - ½ tsp
White Urad Dal - 1 tsp
Curry leaves - 20 nos
Asafoetida - A pinch
Onion (sliced) - ½ Cup
Brinjal (1-inch cubes) - 2 Cups
Turmeric Powder - ¼ tsp
Salt - ½ tsp + 1 tsp
Water - ¼ Cup

Cooking Instructions:

1. Soak the tamarind in ½ cup of hot water for at least 20 minutes.

2. Soak the rice in water for at least 15 minutes. Add it to a pressure cooker with 2 ½ cups of water and ½ tsp of salt. Cook for 1 whistle.

3. To make the masala powder, dry roast the coriander seeds and dry red chilli for 30 seconds on low heat. To this, add the chana dal, cinnamon and peppercorns and saute until the chana dal starts to change its colour, around 2 minutes. Then add the methi seeds, cloves, cardamom, urad dal, cumin seeds and poppy seeds. Continue cooking on low heat until the spices turn aromatic.

4. Add the grated coconut and roast until the coconut starts to turn golden brown. Turn off the heat and allow this mixture to cool. Blend it into a fine powder.

5. Heat oil in a pan. Add mustard seeds and let them crackle. Then add in chana dal, urad dal, curry leaves and asafoetida. Then add in the sliced onions and let them cook for 1 minute.

6. Add the brinjal, turmeric and 1 tsp salt. Saute them and cook them for 2 minutes.

7. If you are using large-sized brinjal, then you can cut them into 1-inch dices. If you are using the smaller varieties, you can slice them into 2-cm thick slices.

8. Add the previously prepared masala powder and tamarind pulp. Cook covered for 5 more minutes until the brinjal is soft and the masalas are cooked.

9. Add ¼ cup of water and allow to simmer for 2 more minutes.

10. Turn off the heat and add in the rice.

11. Mix well to combine.

Cooking Tips:

1. Allow the rice to cool and rid of excess moisture, after cooking it. Spreading the cooked rice on a plate allows it to cool faster.

2. You can also use leftover rice for this recipe.

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