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Recipe Name: Vangi Bath (Brinjal Masala Rice)  
Category: Indian Regional Sub Category: Karnataka


Prep Time Cook Time Serves
30 mins 30 mins 12



Rice   3 Cups
Brinjal   250g
Oil   2 tsp
Grated Copra (Dried Coconut)   1 Cup
Jeera Seeds   2 tsp
Coriander Seeds   2 tsp
Garam Masala   2 tsp
Cashewnut   2 tsp
Mustard Seeds   1 tsp
Channa Dal   2 tsp
Urad Dal   2 tsp
Red Chilies   5
Tamarind Pulp   2 tsp
A Few Curry Leaves  
Salt to Taste  


  • Wash and cut brinjal into small pieces.
  • Cook rice in water ensuring that the cooked rice is not sticky.
  • Fry jeera,coriander,channa dal,urad dal,red chilies separately without oil and grind these into coarse mixture.
  • Heat the oil and add mustard seeds.
  • When the mustard seeds splutter, add brinjal and fry for 10 mins.
  • Add tamarind pulp, salt, and garam masala powder and fry till the brinjal leaves oil.
  • Now mix this with the rice and add prepared coarse masala powder along with little garam masala powder.
  • Add grated copra, curry leaves and fried cashew nuts. Mix well and serve.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs