How to make Vangibhath | ಅದ್ಭುತ ವಾಂಗಿಭಾತ್ ರೆಸಿಪಿ

Vangibhath is a flavourful, traditional, Rice dish made in Karnataka with sauteed brinjals, rice and an aromatic spice powder. Served as part of the main course or a quick one pot meal.

  First the disclaimer! Vangibhath is not “Kathrikka saadam” (Tamil: Kathrikka – Brinjal, saadam - rice). 

This ‘inadvertent declaration’  that it is, happens infrequently while I serve guests who don’t have their origins form Mysore /Karnataka , and it irks (read cringe)me a fair bit for a dish like this to be addressed thus.

For the uninitiated, Vangibhath (Kannada : Vangi – brinjal / augerbine; bhath – spiced up rice) is this preserve of Karnataka cuisine which has this aroma of freshly roasted & ground spices combined with garden fresh vegetables and cooked rice, lending to this heavenly experience of eating it hot! 

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Now that we have that dichotomy out of the way, let's proceed!

It forms, as in most South Indian Cuisines, a part of the menu are the flavoured rice like Lemon rice, Kayi Chitranna, Curd Rice, bisibele bhath, Puliodharai (Tamarind rice) etc , some of which find their way to the South Indian meal as a Variety Rice as part of the traditional meal served at marriages and functions alike. In fact, there are many people I know whose meal even at home is incomplete without Curd rice .. I was also told that some Maharashtrian homes also serve flavoured rice similar to Vangibhath, called Masale bhath in their weddings.

So, back to Vangibhath. Although its main vegetable comprises brinjals, its flavour is enhanced with the addition of veggies like capsicum, potato (diced long with the skin intact), fresh green peas ! Adding onions is entirely optional, although some households add onions to almost every dish as if on auto pilot…Again, my mom makes the bestest Vangibhath in the world (my WordPress editor is saying ‘bestest’ is not part of the English dictionary, but I really don’t care !) 

Vangibhath and some memories …

In fact, it was a ritual for years to ask mom to make loads of Vangibhath accompanied with semiya payasam(sevai kheer)  for luncheons that me and sis used to have with friends at home – happy days those were !! Calorie counting and macros / micros ritual - some other day please …

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Other quick One Pot meals you may like on the blog are:

Kariveppalai Sadam | Curry Leaf Spiced Rice| Karivepaaku Chitrannam

Karivepalai Sadam is a spicy and healthy One pot meal made with a special Curry Spice Powder and cooked rice. Gluten Free and Vegan, this is an easy lunch / dinner recipe! 

Check out this recipe

Easy Pressure Cooker Veg Biryani | Quick One Pot meals

Let’s make this delicious and quick Pressure Cooker Veg Biryani that goes so well with raita / salad / papad for brunch or office / school lunchboxes too. Or a #potluck too ! 

Check out this recipe

Avalakki Bisibelebhath

A Karnataka special One Pot Meal made with Lentils, veggies and flattened rice spiced with an aromatic powder.

Check out this recipe

Tips and Tricks to make the BEST vangibhath! 

1. To make Vangibhath, there’s isn’t too much preparation, unless one wants to make the spice powder ahead and store in an airtight container. 
2. My experience is that as we don’t make Vangibhath everyday, I use freshly grounded powder every time , unless of course mom happily decides to send me  a batch of readymade powder (Am missing my mom too much now)
3. For best results , use fresh green capsicum and preferably long purple brinjals . The large brinjals used for ‘baingan bhartha’ are not suited for this dish. Also, frozen or fresh peas will do. Dried peas soaked in water will not be suitable.
4. If you are left with extra sabji (vegetable), do not fret.  Stuff in chappathi / phulkas and use as rolls as a snack / breakfast item. 
5. The cooked rice needs to be completely cooled before mixing it in the spice mix. Else, we may end up with lumpy chunks of this dish.
6. Also, do NOT skimp on the oil and the grated dry coconut + spices mentioned for that authentic taste 
7. You may even add grated cheese and lightly grill them for rolls in children’s lunch boxes.
8. Marathi moggu / Kapok buds is an essential part of the spice powder gives that high aroma and spice. If you don’t find it, increase cinnamon quantity slightly, but with slightly varying results 
9. Cool the cooked rice thoroughly in a flat plate, do not use the hand to mix the oil and turmeric into the rice, but use a wooden spoon or the back of a steel spatula. Using the hand to the cooked rice to mix will reduce the shelf life of the dish 

Preparation Time: 10 minutes; Cooking Time: 20 mins, Serves - 4 generously

Cuisine - South Indian , Course : Lunch or Brunch

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Ingredients to make Vangibhath: (serves 4)

• 2 cups Rice (any short grained, not basmati or ambemohr) - 2 cups
• 5 tablespoon Oil (don’t skimp or add ghee)
• 1.5 cups mixed veggies (brinjal, bell peppers, potato carrots, peas - you can use standalone brinjal or capsicum too)
• 1 tsp  Mustard seeds
• 1 teaspoon Curry leaves
• ½ teaspoon Turmeric
• 1 teaspoon Hing (asafoetida, skip for GF)
• 2 teaspoon Jaggery
• 1 tablespoon Amchur (Dry mango powder, substitute with 1.5 tablespoon thick tamarind paste)
• 1 Onion – chopped lengthwise  (optional, I didn’t use)
• 1.5 teaspoon Salt (or to taste)
• 2 teaspoon Roasted cashewnuts OR peanuts (optional, skip for nut allergies)

For the spice powder:

• 3 tablespoon Coriander seeds (dhaniya seeds/ kothambari Beeja)
• 1.5 tsp  Bengal gram (Channa dal / Kadlebele)
• 2 Cloves (lang / Lavanga)
• 1 inch Cinnamon (Dalchini / Chakke)
• 2 Marathi moggu (highly recommended)
• 4 Red dry chillies (adjust spice)
• 4 Kashmiri Chilli
• 1 tablespoon Oil (to fry spice)
• 3 tablespoon Dry Coconut (Copra, Kobbari grated - highly recommended,and greatly adds to the texture and flavour)

How to make Vangibhath:

• For the spice powder: In a skillet, add 1 teaspoon oil.
• When hot, add channa dal, red chillies, cinnamon, clove, Marathi moggu. When dal turns slightly brown, add coriander seeds and switch off heat.
• Fry the coriander seeds and in the end, add Dry Coconut (grated). 
• Cool, Grind and rest
• Meanwhile, cook the rice and separate the grains in a large plate. Cool.
• Drizzle 1 tablespoon of oil and a pinch of turmeric so it absorbs the flavours better
• I soaked the rice for 20 mins, drained and cooked the rice with 3.5 cups of hot water in the rice cooker
• If you are using pressure cooker, take care that the rice does not turns mashy : the cooked grains need to be separate.
• Heat a large pan. Add oil, mustard seeds, curry leaves, turmeric , hing and peanuts / cashews.
• When the mustard starts spluttering and dal and nuts slightly brown, take it out with a slotted spoon and reserve.
• To the remaining oil.add the onions (if using), veggies (chopped lengthwise) + peas. Add salt .
• Sprinkle very little water. 
• When the onions turn translucent, cover tight and cook till the brinjals and capsicum cook to 80% but are still crunch and the potatoes and peas are done.
•  It is important to use the steam of the veggies and not add any extra water.
• Now add the jaggery, amchur (or tamarind paste), ground spice powder and mix the veggies till the powder gets coated all over the veggies. 
• You might feel the powder is a little more than required, but it is required to coat the rice as well.
• Once done, add the cooked and cooled rice and toss slightly taking care not to break the grains. 
• Check for salt once more, add if necessary.  Drizzle 1 tablespoon more of oil if required to get that glossy texture to the rice.
• Transfer to a serving bowl, add roasted cashew nut / peanuts. Serve as it is or with raita / curd.

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How to make Vangibhath | ಅದ್ಭುತ ವಾಂಗಿಭಾತ್ ರೆಸಿಪಿ

Kalyani

Vangibhath is a flavourful, traditional, Rice dish made in Karnataka with sauteed brinjals, rice and an aromatic spice powder. Served as main course or for a quick one pot meal.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, RIce

Cuisine Karnataka Cuisine

Servings 4 people

Equipment

• Pressure Cooker Sub with Rice cooker / Instant Pot (Refer Notes)
• Thick Bottomed Pan
• Knife and Cutting Board

Ingredients

  

1x2x3x

• 2 cups Rice any short grained, not basmati or ambemohr - 2 cups
• 5 tablespoon Oil don’t skimp or add ghee
• 1.5 cups mixed veggies brinjal, bell peppers, potato carrots, peas - you can use standalone brinjal or capsicum too
• 1 teaspoon Mustard seeds
• 1 teaspoon Curry leaves
• ½ teaspoon Turmeric
• 1 teaspoon Hing asafoetida, skip for GF
• 2 teaspoon Jaggery
• 1 tablespoon Amchur Dry mango powder, substitute with 1.5 tablespoon thick tamarind paste
• 1 Onion – chopped lengthwise optional, I didn’t use
• 1.5 teaspoon Salt or to taste
• 2 teaspoon Roasted cashewnuts OR peanuts optional, skip for nut allergies

For the spice powder:

• 3 tablespoon Coriander seeds dhaniya seeds/ kothambari Beeja
• 1.5 teaspoon Bengal gram Channa dal / Kadlebele
• 2 Cloves Laung / Lavanga
• 1 inch Cinnamon Dalchini / Chakke
• 2 Marathi moggu highly recommended
• 4 Red dry chillies adjust spice
• 4 Kashmiri Chilli
• 1 tablespoon Oil to fry spice
• 3 tablespoon Dry Coconut Copra, Kobbari grated - highly recommended,and greatly adds to the texture and flavour

Instructions

 

• For the spice powder: In a skillet, add oil. When hot, add channa dal, red chillies, cinnamon, clove, Marathi moggu. When dal turns slightly brown, add coriander seeds and switch off heat. Fry the coriander seeds till slightly aromatic.
• Switch off the heat, add Dry Coconut (grated).
• Cool, Grind and rest
• Meanwhile, cook the rice and separate the grains in a large plate. Cool. Drizzle 1 tablespoon of oil and a pinch of turmeric so it absorbs the flavours better ( I soaked the rice for 20 mins, drained and cooked the rice with 3.5 cups of hot water in the rice cooker
• If you are using pressure cooker, take care that the rice does not turns mashy : the cooked grains need to be separate.
• Heat a large pan. Add oil, mustard seeds, curry leaves, turmeric , hing ad peanuts / cashews. When the mustard starts spluttering and dal and nuts slightly brown, take it out with a slotted spoon and reserve.
• To the remaining oil.add the onions (if using), veggies (chopped lengthwise) + peas. Add salt . Sprinkle very little water.
• When the onions turn translucent, cover tight and cook till the brinjals and capsicum shrink about 75% and the potatoes and peas are done.
• It is important to use the steam of the oil and not add any extra water.
• Now add the jaggery, amchur (or tamarind paste), ground spice powder and mix the veggies till the powder gets coated all over the veggies.
• You might feel the powder is a little more than required, but it is required to coat the rice as well.
• Once done, add the cooked and cooled rice and toss slightly taking care not to break the grains.
• Check for salt once more, add if necessary.  Drizzle 1 tablespoon more of oil if required to get that glossy texture to the rice.
• Transfer to a serving bowl, add roasted cashew nut / peanuts. Serve as it is or with raita / curd.

Video

Notes

Tips and Tricks to make the BEST vangibhath!

1. To make Vangibhath, there’s isn’t too much preparation, unless one wants to make the spice powder ahead and store in an airtight container.
2. My experience is that as we don’t make Vangibhath everyday, I use freshly grounded powder every time , unless of course mom happily decides to send me  a batch of readymade powder (Am missing my mom too much now)
3. For best results , use fresh green capsicum and preferably long purple brinjals . The large brinjals used for ‘baingan bhartha’ are not suited for this dish. Also, frozen or fresh peas will do. Dried peas soaked in water will not be suitable.
4. If you are left with extra sabji (vegetable), do not fret.  Stuff in chappathi / phulkas and use as rolls as a snack / breakfast item.
5. The cooked rice needs to be completely cooled before mixing it in the spice mix. Else, we may end up with lumpy chunks of this dish.
6. Also, do NOT skimp on the oil and the grated dry coconut + spices mentioned for that authentic taste
7. You may even add grated cheese and lightly grill them for rolls in children’s lunch boxes.
8. Marathi moggu is an essential part of the spice powder gives that high aroma and spice. If you don’t find it, increase cinnamon quantity slightly, but with slightly varying results
9. Cool the cooked rice thoroughly in a flat plate, do not use the hand to mix the oil and turmeric into the rice, but use a wooden spoon or the back of a steel spatula. Using the hand to the cooked rice to mix will reduce the shelf life of the dish

Keyword Authentic Mysore style vangibhath recipe, Festival Recipes, How to make Vangibhath, Kathrikkai Sadam, Main Course, Navratri Variety Rice, Rice Variety, Vangibhath

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