How long does Vangi Bhaat (Maharashtrian Brinjal Rice) take?

55 minutes from start to finish. That is 20 minutes of preparation and 35 minutes of cooking.

How many people does Vangi Bhaat (Maharashtrian Brinjal Rice) serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Vangi Bhaat (Maharashtrian Brinjal Rice) vegetarian?

Yes. No meat, no fish and no egg.

Is Vangi Bhaat (Maharashtrian Brinjal Rice) spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Vangi Bhaat (Maharashtrian Brinjal Rice)?

300 grams Rice, 350 grams Brinjal, 2 grams Dry Red Chilli, 12 grams Dry Coconut, 0.5 grams Asafoetida, 2 grams Curry leaves, and a few more listed on this page.

Do I need a pressure cooker for Vangi Bhaat (Maharashtrian Brinjal Rice)?

No, it is cooked in an open pot.

How many calories are in Vangi Bhaat (Maharashtrian Brinjal Rice)?

About 445 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Vangi Bhaat (Maharashtrian Brinjal Rice)Cook

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Vangi Bhaat (Maharashtrian Brinjal Rice)

Name: Vangi Bhaat (Maharashtrian Brinjal Rice)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian, Maharashtrian
Ingredients: 300 grams Rice; 500 ml Water, For Soaking; 2 grams Dry Red Chilli; 2 tsp Coriander Seeds; 1 tsp Cumin; 12 grams Dry Coconut, Grated; 3 tbsp Oil; 1 tsp Mustard Seeds; ½ tsp Cumin; 0.5 grams Asafoetida; 2 grams Curry leaves; 350 grams Brinjal, Batons; 1 grams Turmeric Powder; 2 tsp Goda Masala; 30 grams Curd, Whisked; 600 ml Water, For Cooking; 1½ tsp Salt; 3 grams Jaggery; 15 grams Coconut (Grated); 8 grams Coriander Leaves, Finely Chopped

55 min
medium
Serves 4

Prep 20 min · Cook 35 min

Start cooking

7 steps, one at a time. Big words for every step, and a timer where a step waits.

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Also known as vangi bath, vangibath, vangi bhaat · Veg · Rice dishes, One-pot meals

Rice dishes One-pot meals Jain

Vangi bhaat is Maharashtrian brinjal rice cooked in one pan with a roasted dry coconut spice powder, goda masala and curd. Medium-spicy, serves 4, 55 minutes.

Ingredients

19 items

4 people

Rice300 grams
Water, For Soaking500 ml
Dry Red Chilli2 grams
Coriander Seeds2 tsp
Cumin1½ tsp
Dry Coconut, Grated12 grams
Oil3 tbsp
Mustard Seeds1 tsp
Asafoetida0.5 grams
Curry leaves2 grams
Brinjal, Batons350 grams
Turmeric Powder1 grams
Goda Masala2 tsp
Curd, Whisked30 grams
Water, For Cooking600 ml
Salt1½ tsp
Jaggery3 grams
Coconut (Grated)15 grams
Coriander Leaves, Finely Chopped8 grams

Contains: milk, wheat, sesame.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	445kcal	1780kcal
Protein	7.4g	30g
Carbohydrate	68g	273g
Fat	17g	67g
Fibre	5.5g	22g
Sugar	4.7g	19g

Cookd masalas for rice

Method

1
Wash the rice 2 to 3 times and soak it in water for 20 minutes. Drain.
RiceWater
2
Dry roast the dry red chilli, coriander seeds and 1 tsp cumin in a pan on low flame for 2 minutes. Add the dry coconut and roast 1 minute more until it smells nice. Cool and grind to a fine powder.
Dry Red ChilliCoriander SeedsCuminDry Coconut
3
Heat the oil in a heavy pan. Add the mustard seeds and the rest of the cumin and let them splutter for 30 seconds. Add the asafoetida and curry leaves.
OilMustard SeedsCuminAsafoetidaCurry leaves
4
Add the brinjal and turmeric powder. Cover and cook on medium flame for 6 minutes, stirring once, until the brinjal is half soft.
BrinjalTurmeric Powder
5
Add the ground powder and goda masala and fry for 1 minute. Add the drained rice and fry gently for 2 minutes. Mix in the curd.
Goda MasalaCurd
6
Pour in the water, add the salt and jaggery and bring to a boil. Cover and cook on low flame for 15 minutes until the rice is cooked and the water is absorbed.
WaterSaltJaggery
7
Switch off and rest for 5 minutes with the lid on. Fluff gently, top with the fresh coconut and coriander leaves and serve with raita or kadhi.
Coconut (Grated)Coriander Leaves

Before you start

How long does Vangi Bhaat (Maharashtrian Brinjal Rice) take?: 55 minutes from start to finish. That is 20 minutes of preparation and 35 minutes of cooking.
How many people does Vangi Bhaat (Maharashtrian Brinjal Rice) serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Vangi Bhaat (Maharashtrian Brinjal Rice) vegetarian?: Yes. No meat, no fish and no egg.
Is Vangi Bhaat (Maharashtrian Brinjal Rice) spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Vangi Bhaat (Maharashtrian Brinjal Rice)?: 300 grams Rice, 350 grams Brinjal, 2 grams Dry Red Chilli, 12 grams Dry Coconut, 0.5 grams Asafoetida, 2 grams Curry leaves, and a few more listed on this page.
Do I need a pressure cooker for Vangi Bhaat (Maharashtrian Brinjal Rice)?: No, it is cooked in an open pot.
How many calories are in Vangi Bhaat (Maharashtrian Brinjal Rice)?: About 445 a serving. The full nutrition table is on this page, per serving and for the whole batch.