Vangi Bath/Eggplant Rice

December 21, 2020mayurisjikoni
Blog post





What is Vangi Bath/Eggplant Rice?

Vangi Bath/Eggplant Rice is a tasty, filling and easy to make rice dish which is very popular in both the cuisines of Karnataka and Maharashtra. The difference comes from the spice mixture added to the rice dish. Vangi is the Kannada and Maharashtrian word for Eggplant (aubergine or brinjal) and bath is rice. There are many variations of recipes, some add cooked rice to the stir fried eggplant, while some cook is together. I prefer to make it as a one pot meal, adding raw rice to the stir fried eggplants and allowing both to cook together. 


Vangi Bath/Eggplant Rice – Maharashtrian Style

Making Vangi Rice has been on my ‘to try’ list for a very long time. Before leaving India in Feb, I’m so glad I bought some ready made Goda Masala that is required for several Maharashtrian dishes. I know home made masalas or spice mixtures are the best but finding dagad phool (black stone flower) and naan kesar (cassia buds) is a task. I bought Bhavani Kitchen brand Goda Masala and to date its still so fresh and aromatic. The opportunity to make the rice came about because of the weekly Monday theme – One Pot Wonder. Well, mine is more a one kadai wonder 🙂 Preparing Vangi Bath/ Eggplant Rice is so easy. Served with some raita (yogurt salad) and chopped onions, it makes a delicious, filling and aromatic meal.

*Please note I have not been paid to advertise the brand and the quality and flavour is entirely my own opinion.


FoodieMonday/ Bloghop Group

This week’s theme One Pot Wonder, suggested by Archana was perfect for my Sunday lunch. I prefer making easy one pot meals on Sundays as they are fuss free and filling. Next on my list of one pot meal is Archana’s Vegetarian Tehri, another delicious and filling rice dish.

Generally, One Pot Meals are cooked in one pot, wok, tangine, skillet, Instant Pot, Rice Cooker or Dutch Oven. For this style cooking, only one vessel is required. These kind of meals are usually wholesome and filling.

Some One Pot Meals that can be served as a meal or as a light meal option:


Ingredients Required for Vangi Bath/Eggplant Rice

  • Eggplant – brinjal or aubergine. Use baby ones, long ones, any which you get
  • Rice – I’ve used basmati
  • Ghee – clarified butter. For Vegan option omit ghee and use oil instead.
  • Onion – sliced
  • Garlic – minced
  • Green Chillis – either chopped or paste
  • Fresh Ginger – paste
  • Yogurt – plain thick yogurt
  • Curry Leaves – 1 sprig or 8-10 leaves, fresh or dried
  • Salt – add according to your taste
  • Asafetida – hing. For gluten free version omit asafetida or use asafetida that is free of wheat flour
  • Peanuts – can replace peanuts with cashew nuts
  • Grated Coconut – for garnishing
  • Fresh Coriander – chopped for garnishing
  • Mustard Seeds – rai
  • Cumin Seeds – jeera
  • Goda Masala – generally available in Indian Stores or on Amazon. Don’t omit this spice mixture as it adds that distinct flavor. If you want to make the spice mixture at home then please check out Poonam’s Maharashtrian Goda Masala recipe.
  • Bay leaves 
  • Dry whole red chillis
  • Turmeric Powder – haldi
  • Jaggery Powder or grated – gud, gur
  • Water


Dietary Tips:

  • For Gluten Free Version, don’t use asafetida or get gluten free asafetida
  • For Vegan version replace ghee with oil and dairy yogurt with vegan yogurt 
  • Vegetarian healthy and filling meal



Vangi Bath/Eggplant Rice, Maharashtrian Style is a flavourful, filling,easy to make, one pot rice dish that is best enjoyed with some raita (yogurt relish), salad and papad.
5 from 9 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course, Main Meal
Cuisine Indian, Maharashtrian Cuisine
Servings 4 SERVINGS


  • 200-250 g eggplant
  • 1 cup rice
  • 1 large onion sliced
  • 4 tbsp plain thick yogurt
  • 1 tbsp garlic minced
  • 1 tsp ginger paste
  • 1-2 green chillis chopped or paste
  • 2 tbsp ghee/oil
  • 1 sprig curry leaves
  • 1½ - 2 tsp salt
  • tsp asafetida optional
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 -1½ tbsp Goda Masala
  • 1 bay leaf
  • 1-2 dry red chillis
  • ¼ tsp turmeric powder
  • cup peanuts or cashew nuts
  • 2 tbsp fresh grated coconut
  • 2 tbsp fresh coriander chopped
  • 1 tsp jaggery powder
  • 2-2½ cups water


  • Wash the rice and soak it for 15-20 minutes in the measured amount of water.
  • Cut the eggplant into chunks or thick wedges. Keep it in some water till required.
  • Heat ghee or oil in a pan over medium heat.
  • Add mustard seeds. As soon as they begin to pop, add cumin seeds.
  • Add bay leaf, dry red chillis and curry leaves. Stir fry for a few seconds.
  • Add asafetida and sliced onion. Stir fry the onion till it becomes transculent.
  • Add peanuts or cashew nuts, garlic, ginger and chilli paste. Stir fry for 20-30 seconds.
  • Drain out water from the eggplants. Add to the pan.
  • Add turmeric powder and salt. Mix well. Cover the pan and allow the eggplant to cook for 2-3 minutes.
  • Add the yogurt, jaggery powder and Goda Masala. Mix well.
  • Add the water in which the rice was soaked. Allow it to come to a gentle boil.
  • Add rice, mix well and cover the pan.
  • Cook the rice for 20 minutes or till its done over medium to low heat.
  • Garnish the rice with chopped coriander and grated coconut and serve with some raita, papad and salad.


  • The amount of water required to cook the rice will depend on the rice. Sometimes  old rice requires more water.
  • Add Goda Masala, jaggery and other spices according to your taste according to your taste.
  • If you do not like peanuts add cashew nuts. I've used peanuts while cooking the rice and garnished with cashew nuts.
  • Sliced coconut instead of grated added a bit of bite to the rice.
Keyword Maharashtrian style Vangi Bath, Vangi Bath/ Eggplant Rice

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  • The Girl Next Door

    December 25, 2020 at 6:04 am

    5 stars
    Oooh wow! The Vangi Bath looks super flavourful, Mayuriji! I can almost get its aroma here. 😀

    I have only ever made Vangi Bath the Tamilnadu way or in the Kannadiga style, always with the rice and eggplants cooked separately. Your simple one-pot recipe is fascinating, as is the use of goda masala and yogurt. Will definitely try making it this way!

    1. mayurisjikoni

      December 26, 2020 at 6:09 pm

      Thanks Priya, I had once tried the recipe cooking both the eggplants and rice separately. However, this time tried with both in one pot, leaving the eggplant in chunks. The eggplants did not become mushy and the rice too was cooked to perfection. I find this one pot method much easier and adds flavour to the rice too as it gets cooked in the spices.

  • Preethicuisine

    December 26, 2020 at 8:15 am

    5 stars
    Vangibath looks Super tempting and delicious. Our recipe is slightly different from yours. We don’t use onion, garlic, yogurt and jaggery.Our masala also is slightly different. I would love to try your version sometime.Lovely variation.I can never get bored of this one pot meal.

    1. mayurisjikoni

      December 26, 2020 at 6:05 pm

      Thank you Preethi, I also checked out the Karnataka style of Vangi Bath which is one my list to try. As I mentioned in the post there are slight variations to both styles.

  • Azlin Bloor

    December 26, 2020 at 3:04 pm

    5 stars
    Such a delicious way to cook rice and eggplant, Mayuri. I love eggplants, and I can just imagine how flavoursome this is going to be.

    1. mayurisjikoni

      December 26, 2020 at 6:01 pm

      Thank you so much Azlin, as you love eggplants then you’ll love this easy to prepare rice dish.

  • Poonam Bachhav

    December 27, 2020 at 4:27 pm

    5 stars
    We love both masale Bhat and Vangi Bhat. One pot version is fuss-free and looks absolutely delectable. I love how you have garnished it with coconut flakes.

    1. mayurisjikoni

      December 27, 2020 at 4:29 pm

      Thank you so much Poonam. I loved the bite that the coconut slices added to the rice. Next on the list to try is masale bhat.

  • Sasmita Sahoo

    December 27, 2020 at 5:50 pm

    One-pot meal is always best to go when there is no mood to make any elaborate !!
    This vangi bath is one of them and I am yet to make this. Yours look so flavorful and delicious

    1. mayurisjikoni

      December 28, 2020 at 4:42 pm

      Thank you Sasmita I usually prefer to make one pot meals for Sunday lunch. Easy and filling.

  • Vasusvegkitchen

    December 27, 2020 at 6:14 pm

    5 stars
    Vangi bath is one of my favorite rice item, loved your Maharashtrian style vangi bath that to one pot. Loved the flavors of goda masala and yogurt added in it. I definitely try your version vangi bath soon, also loved your presentation it’s very inviting.

    1. mayurisjikoni

      December 28, 2020 at 4:41 pm

      Thank you so much Aruna.

  • Archana

    December 28, 2020 at 9:41 am

    5 stars
    I love vangi bhat and did not think of using goda masala to make it and I am sitting on a huge bottle of it. Adding curds/ yogurt is new to me but I think it will taste great in the rice. Next week will try as I did not order any eggplant this week. Thanks.

    1. mayurisjikoni

      December 28, 2020 at 4:40 pm

      Thank you Archana, I was made to understand from friends who are in Mumbai that the Maharashtrian Style uses Goda Masala and yogurt. The Karnataka style has its own Vangi Bath spice mixture and uses tamarind.

  • Sujata Roy

    December 29, 2020 at 5:58 am

    5 stars
    Wow vangi bhat looks so tempting and flavorful. I can feel the aroma. Heard about this rice but never tried now I have to buy goda masala. Don’t know if I can get it here. I also like to make easy one pot meal on Sunday. Now your vangi bhat is in my next to do list.

    1. mayurisjikoni

      December 29, 2020 at 3:37 pm

      Thank you so much Sujata, you must try goda masala. Not only good for the rice but also for usal and when added to the vada for vada pav too. I got mine from Amazon when I was in India.


    January 10, 2021 at 9:38 pm

    5 stars
    This Maharashtrian style vangi bath is totally different from the South and looks so delicious. Love the way how grains are cooked so perfectly. Making it as one pot dish usually saves a lot of time.

    1. mayurisjikoni

      January 12, 2021 at 4:53 pm

      Thank you so much Narmadha, it definitely saves on time when made as a one pot meal.

  • Anjali

    April 15, 2021 at 11:55 am

    5 stars
    Made this today for the first time as I love maharashtrian style vangi bhaath and had goda masala. Turned out deelicious, thank you! Used basmati. Left out the onion.Used 1 green and 1 red chilli , just right for our low- medium spice palates. Wondered if the bhaingan wd overcook but it didn’t- both it and rice were done together perfectly. I quartered each half of the small round variety. Am adding it to my ‘make regularly’ list. Thanks again🙂

    1. mayurisjikoni

      April 20, 2021 at 11:14 am

      Thank you so much Anjali for trying out my recipe. I am so glad you enjoyed Vangi Bath.

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