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Recipe Name: Vangi Bhath  
Category: Indian Regional Sub Category: South Indian


Prep Time Cook Time Serves



Rice   1 cup
Long thin variety green brinjals   200g
Red chillies   8
Coriander seeds   2 tsp
Fresh coconut   15g
Black gram dhal   1 ½ tsp
Bengal gram dhal   2 tsp
Powdered asafetida   a pinch
Ghee   1 tsp
Oil   1 tsp
Curry leaves   few
Salt as required  
Lemon   1 or 2


  • Heat little ghee and fry red chillies, coriander seeds, black gram dhal and add Bengal gram dhal. Remove from fire and add grated coconut to that hot pan and mix well. When it cools down powder the spices.
  • Cut brinjals into 1-inch pieces and soak in salted water till required.
  • Cook rice and allow it to cool. Separate the grains.
  • Heat oil and add the seasonings, when it is done add asafetida and brinjals.
  • Fry in medium flame till it is roasted well. Add powdered spices, salt and rice.
  • Fry for few more minutes. Remove from fire, add curry leaves and squeeze limejuice and mix well.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1cup
Amount Per Serving
Calories 190 Calories from Fat 63
% Daily Value'
Total Fat  7g 15%
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  684mg 28%
Total Carbohydrate  27g 8%
Dietary Fiber   1g 3%
Vitamin A     * Vitamin C   18%
Calcium   1% * 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