25 Delicious Vangi Bhath Recipes Spicy and Flavorful

Ever find yourself in a dinner rut, craving something bursting with flavor yet easy to whip up? Look no further! Our roundup of 25 Delicious Vangi Bhath Recipes is here to spice up your mealtime with minimal fuss. From quick weeknight dinners to comforting weekend feasts, these spicy and flavorful dishes promise to delight your taste buds. Dive in and discover your next favorite recipe!

Classic Vangi Bhath with Fresh Eggplant

Kickstart your day with a dish that’s as vibrant as it is flavorful. Classic Vangi Bhath with Fresh Eggplant is a comforting, spiced rice dish that brings the warmth of Indian cuisine right to your kitchen.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 medium fresh eggplant, diced into 1-inch cubes
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tbsp Vangi Bhath spice mix
• 1/4 cup roasted peanuts
• 2 cups water
• 1 tsp salt
• 2 tbsp fresh cilantro, finely chopped

Instructions

1. Heat clarified butter in a large pan over medium heat until shimmering.
2. Add black mustard seeds and cumin seeds, sauté until they begin to pop, about 30 seconds.
3. Stir in diced eggplant and cook until slightly softened, approximately 5 minutes.
4. Mix in Vangi Bhath spice mix and roasted peanuts, stirring well to coat the eggplant evenly.
5. Add rinsed basmati rice to the pan, stirring gently to combine with the spiced eggplant mixture.
6. Pour in water and add salt, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and water is absorbed.
8. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
9. Fluff rice with a fork and garnish with fresh cilantro before serving.

Here’s a dish that’s perfectly balanced with the earthiness of eggplant and the aromatic spices of Vangi Bhath. Serve it with a dollop of yogurt on the side for a creamy contrast, or enjoy it as is for a hearty, flavorful meal.

Spicy Vangi Bhath with Coconut and Peanuts

Kickstart your day with a dish that’s as vibrant as your morning energy. Spicy Vangi Bhath with Coconut and Peanuts is a flavorful journey that combines the warmth of spices with the crunch of peanuts, all tied together with the creamy sweetness of coconut.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 large eggplant, diced into 1-inch cubes
• 1/4 cup unsweetened shredded coconut
• 1/4 cup roasted peanuts, coarsely chopped
• 2 tbsp Vangi Bhath spice mix
• 1 tsp turmeric powder
• 2 cups water
• 1 tbsp fresh cilantro, finely chopped

Instructions

1. Heat clarified butter in a large skillet over medium heat (350°F) until shimmering.
2. Add black mustard seeds and cumin seeds, sautéing for 30 seconds until they begin to pop.
3. Stir in diced eggplant, cooking for 5 minutes until slightly softened.
4. Sprinkle Vangi Bhath spice mix and turmeric powder over the eggplant, stirring to coat evenly.
5. Add rinsed basmati rice to the skillet, toasting for 2 minutes to enhance its nutty flavor.
6. Pour in water, bringing the mixture to a boil before reducing heat to low (200°F), covering, and simmering for 15 minutes.
7. Remove from heat, letting it sit covered for 5 minutes to allow the rice to steam perfectly.
8. Fluff the rice gently with a fork, then fold in shredded coconut and chopped peanuts.
9. Garnish with fresh cilantro before serving.

Velvety eggplant melds with the aromatic spices, while the coconut and peanuts add layers of texture. Serve it alongside a cooling cucumber raita to balance the heat, or pack it for a flavorful lunch that travels well.

Quick Vangi Bhath with Microwave Eggplant

Feeling like you need a quick, flavorful dish that doesn’t skimp on taste? This Quick Vangi Bhath with Microwave Eggplant is your go-to for a hassle-free meal that’s packed with aromatic spices and tender eggplant.

Ingredients

• 1 medium eggplant, diced into 1-inch cubes
• 2 tbsp clarified butter
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp vangi bhath masala
• 1 cup basmati rice, rinsed and drained
• 2 cups water
• 1/2 tsp turmeric powder
• 1 tbsp lemon juice
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Place the diced eggplant in a microwave-safe bowl. Microwave on high for 5 minutes, or until tender. Tip: Cover the bowl with a microwave-safe lid to steam the eggplant evenly.
2. Heat clarified butter in a large pan over medium heat. Add mustard seeds and cumin seeds, sauté until they start to pop, about 30 seconds.
3. Add the microwaved eggplant to the pan. Stir in vangi bhath masala, turmeric powder, and salt. Cook for 2 minutes, stirring occasionally.
4. Add the rinsed basmati rice to the pan, stirring to coat the rice with the spices. Tip: Toasting the rice slightly with the spices enhances its flavor.
5. Pour in water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and water is absorbed. Tip: Avoid stirring the rice while it’s cooking to prevent it from becoming mushy.
6. Remove from heat. Drizzle lemon juice over the top and fluff the rice with a fork. Garnish with fresh cilantro before serving.

Now you’ve got a dish that’s bursting with the earthy flavors of eggplant and aromatic spices, all perfectly balanced with the tanginess of lemon. Serve it with a side of cool yogurt to complement the spices, or enjoy it as is for a satisfying meal.

Healthy Vangi Bhath with Quinoa and Vegetables

Zesty and vibrant, this Healthy Vangi Bhath with Quinoa and Vegetables is your ticket to a flavorful, nutritious meal that doesn’t skimp on taste. You’ll love how the spices meld with the quinoa and veggies for a dish that’s as satisfying as it is good for you.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 tbsp clarified butter
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green bell pepper, diced
• 1 cup eggplant, diced
• 1 tsp turmeric powder
• 1 tbsp Vangi Bhath spice mix
• 2 cups water
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add mustard seeds and cumin seeds, toast until they begin to pop, about 30 seconds.
3. Stir in onion, garlic, and ginger, sauté until translucent, about 3 minutes.
4. Add green bell pepper and eggplant, cook until vegetables start to soften, about 5 minutes.
5. Mix in turmeric and Vangi Bhath spice mix, stir to coat vegetables evenly.
6. Add quinoa to the skillet, toast lightly with the spices for 2 minutes.
7. Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
8. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
9. Season with salt to taste, garnish with fresh cilantro before serving.

Velvety quinoa grains absorb the aromatic spices beautifully, offering a dish with a delightful chew and a burst of flavors. Serve it with a dollop of yogurt or a side of crunchy papadum for an extra texture contrast.

Traditional Vangi Bhath with Tamarind and Jaggery

Today’s the perfect day to spice up your kitchen with something truly special. Traditional Vangi Bhath with Tamarind and Jaggery is a dish that brings the vibrant flavors of India right to your table, combining tangy, sweet, and spicy in every bite.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 large eggplant, diced into 1-inch cubes
• 1 tbsp tamarind paste
• 2 tbsp jaggery, grated
• 1 tsp turmeric powder
• 1 tbsp Vangi Bhath masala
• 2 cups water
• Salt, to taste

Instructions

1. Heat the clarified butter in a large pan over medium heat until shimmering.
2. Add the black mustard seeds and cumin seeds, sautéing for 30 seconds until they begin to pop.
3. Tip: Toasting the seeds enhances their aroma, adding depth to the dish.
4. Add the diced eggplant, stirring to coat with the spices, and cook for 5 minutes until slightly softened.
5. Mix in the tamarind paste, jaggery, turmeric powder, and Vangi Bhath masala, stirring well to combine.
6. Tip: Adjust the jaggery based on your preference for sweetness, balancing the tamarind’s tanginess.
7. Add the rinsed basmati rice to the pan, stirring gently to mix with the eggplant and spices.
8. Pour in the water and add salt, bringing the mixture to a boil.
9. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and water is absorbed.
10. Tip: Let the dish rest covered for 5 minutes off the heat to allow flavors to meld.
11. Fluff the rice with a fork before serving.

Out of the pot, this Vangi Bhath boasts a delightful contrast of textures—tender eggplant pieces nestled in fluffy, aromatic rice. The tamarind and jaggery create a symphony of flavors that’s both bold and comforting. Serve it with a side of cool yogurt to balance the heat, or enjoy it as is for a truly satisfying meal.

Vangi Bhath with Mixed Vegetables for a Nutritious Meal

Oh, you’re going to love this twist on a classic! Vangi Bhath with mixed vegetables is not just a feast for the eyes but packs a punch of nutrition, making it a perfect meal any day of the week.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup eggplant, diced
• 1/2 cup carrots, diced
• 1/2 cup green beans, chopped
• 1/2 cup peas
• 2 tbsp Vangi Bhath powder
• 1/2 tsp turmeric powder
• Salt to taste
• 2 cups water
• Fresh cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large pan over medium heat until shimmering.
2. Add black mustard seeds and cumin seeds, sauté until they start to pop, about 30 seconds.
3. Stir in the finely chopped onion, minced garlic, and grated ginger, cooking until the onion turns translucent, roughly 3 minutes.
4. Add the diced eggplant, carrots, green beans, and peas, stirring to coat with the spices. Cook for 5 minutes until vegetables begin to soften.
5. Sprinkle in the Vangi Bhath powder, turmeric, and salt, mixing well to ensure even seasoning.
6. Pour in the rinsed basmati rice, stirring gently to combine with the vegetables and spices.
7. Add 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to stir the rice to prevent it from becoming mushy.
8. After 15 minutes, turn off the heat and let the pan sit covered for an additional 5 minutes to allow the rice to steam. Tip: This step ensures fluffy, separate grains.
9. Fluff the rice with a fork, garnish with fresh cilantro, and serve hot. Tip: For an extra touch of richness, drizzle with a bit more clarified butter before serving.

Just imagine the aromatic spices mingling with the tender vegetables and fluffy rice. Serve it with a side of cool yogurt to balance the warmth of the spices, making every bite a delightful experience.

Easy Vangi Bhath with Ready-made Masala

Hey there! If you’re craving something flavorful yet easy to whip up, this Easy Vangi Bhath with ready-made masala is your go-to. It’s a comforting dish that brings the vibrant tastes of Indian cuisine right to your kitchen with minimal effort.

Ingredients

• 2 cups basmati rice, rinsed and drained
• 1 large eggplant, diced into 1-inch cubes
• 3 tbsp clarified butter (ghee)
• 1 medium red onion, thinly sliced
• 2 tbsp ready-made vangi bhath masala
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 4 cups water
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat clarified butter in a large pan over medium heat until shimmering.
2. Add mustard seeds and wait until they start to pop, about 30 seconds.
3. Stir in thinly sliced red onion and sauté until translucent, about 3 minutes.
4. Add diced eggplant, turmeric powder, and salt. Cook until the eggplant begins to soften, about 5 minutes.
5. Sprinkle ready-made vangi bhath masala over the eggplant mixture, stirring well to coat evenly.
6. Add rinsed basmati rice to the pan, stirring gently to mix with the eggplant and spices.
7. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about 15 minutes.
8. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork before serving.
9. Garnish with fresh cilantro leaves.

The Easy Vangi Bhath turns out wonderfully aromatic with a perfect balance of spices. The eggplant adds a creamy texture, making each bite satisfying. Serve it with a side of cool yogurt or a crisp cucumber salad for a refreshing contrast.

Vangi Bhath with Paneer for a Protein Boost

Now, imagine starting your day with a dish that’s not only bursting with flavors but also packs a protein punch to keep you energized. That’s exactly what this Vangi Bhath with Paneer offers—a delightful twist on the classic with the goodness of paneer.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1 cup paneer, cubed
• 1 large eggplant, diced
• 1 tbsp Vangi Bhath masala
• 1/2 tsp turmeric powder
• 2 cups water
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large pan over medium heat until shimmering.
2. Add mustard seeds and cumin seeds, allowing them to pop for about 30 seconds.
3. Stir in the sliced onion, cooking until translucent, about 5 minutes.
4. Add minced garlic and grated ginger, sautéing for another minute until fragrant.
5. Incorporate the cubed paneer, browning lightly on all sides, approximately 3 minutes.
6. Mix in the diced eggplant, Vangi Bhath masala, and turmeric powder, stirring well to coat.
7. Pour in the water and add salt, bringing the mixture to a boil.
8. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
9. Fluff the rice gently with a fork, garnish with fresh cilantro, and serve hot.

Perfectly spiced and wonderfully aromatic, this dish boasts a tender texture with pops of creamy paneer. Try serving it with a side of cool yogurt to balance the warmth of the spices.

Low Carb Vangi Bhath with Cauliflower Rice

Looking for a delicious way to enjoy your favorite Indian flavors without the carbs? This Low Carb Vangi Bhath with Cauliflower Rice is your answer. It’s packed with spices, easy to make, and totally satisfying.

Ingredients

• 2 cups cauliflower rice
• 1 tbsp clarified butter
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 medium eggplant, diced into 1/2-inch cubes
• 1 tbsp Vangi Bhath spice mix
• 1/4 cup unsalted peanuts
• 1 tbsp fresh cilantro, finely chopped
• 1/2 tsp turmeric powder
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add mustard seeds and cumin seeds, toast for 30 seconds until they start to pop.
3. Stir in diced eggplant, cook for 5 minutes until slightly softened.
4. Sprinkle Vangi Bhath spice mix and turmeric powder over the eggplant, stir to coat evenly.
5. Add cauliflower rice and peanuts, mix well. Cook for 7-10 minutes, stirring occasionally, until the cauliflower is tender.
6. Drizzle lemon juice over the mixture, sprinkle with salt, and toss to combine.
7. Garnish with fresh cilantro before serving.

Velvety eggplant and crunchy peanuts create a delightful contrast in this dish. Serve it warm with a side of cucumber raita for a refreshing touch.

Vangi Bhath with Lentils for Extra Fiber

Hey, you’re going to love this twist on a classic—Vangi Bhath gets a fiber boost with lentils, making it hearty and satisfying. Perfect for those days when you crave something flavorful yet wholesome.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 1/2 cup split yellow lentils (toor dal), rinsed
• 2 tbsp clarified butter (ghee)
• 1 tsp black mustard seeds
• 1/2 tsp asafoetida (hing)
• 1 large eggplant, diced into 1-inch cubes
• 1 tbsp Vangi Bhath spice mix
• 2 cups water
• 1/2 tsp turmeric powder
• Salt, to precise measurement (1 tsp)
• 2 tbsp fresh cilantro, finely chopped

Instructions

1. In a medium pot, heat clarified butter over medium heat until shimmering.
2. Add black mustard seeds and asafoetida. Cook until seeds pop, about 30 seconds.
3. Stir in diced eggplant and sauté until slightly softened, 5 minutes.
4. Mix in Vangi Bhath spice mix and turmeric powder, coating the eggplant evenly.
5. Add rinsed basmati rice and split yellow lentils to the pot, stirring to combine with the spices.
6. Pour in water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Remove from heat and let stand, covered, for 5 minutes to allow grains to absorb any remaining liquid.
8. Fluff with a fork and garnish with fresh cilantro before serving.

Creating layers of flavor, the lentils add a subtle earthiness that complements the aromatic spices. Serve it with a dollop of yogurt on the side for a creamy contrast.

Vangi Bhath with Cashews and Raisins for a Rich Taste

Now, imagine a dish that brings the warmth of Indian spices right to your kitchen, with a twist of sweetness and crunch. Vangi Bhath with Cashews and Raisins is your ticket to a flavorful journey, combining earthy eggplants with the rich taste of nuts and dried fruit.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1/2 cup raw cashews
• 1/4 cup golden raisins
• 1 medium eggplant, diced into 1/2-inch cubes
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies, broken into pieces
• 1 tbsp Vangi Bhath spice mix
• 1/2 tsp turmeric powder
• 2 cups water
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat clarified butter in a large pan over medium heat until shimmering.
2. Add cashews and raisins, sautéing until cashews are golden and raisins plump, about 2 minutes. Remove and set aside.
3. In the same pan, add mustard seeds, cumin seeds, and dried red chilies. Toast until seeds pop and chilies darken, about 30 seconds.
4. Stir in diced eggplant, Vangi Bhath spice mix, and turmeric powder. Cook until eggplant begins to soften, about 5 minutes.
5. Add rinsed basmati rice, stirring to coat with spices, for 1 minute.
6. Pour in water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Remove from heat and let stand, covered, for 5 minutes to allow rice to steam.
8. Fluff rice with a fork, then gently fold in reserved cashews and raisins.
9. Garnish with fresh cilantro leaves before serving.

Every bite of this Vangi Bhath offers a delightful contrast between the soft, spiced eggplant and rice against the crunchy cashews and sweet raisins. Serve it with a dollop of yogurt on the side for a cooling effect, or enjoy it as is for a hearty, satisfying meal.

Vangi Bhath with Spinach for an Iron-rich Dish

Zesty and vibrant, this Vangi Bhath with Spinach is your go-to for a flavorful, iron-packed meal. You’ll love how the spices meld with the earthy spinach, creating a dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 green chili, finely chopped
• 1 cup eggplant, diced into 1/2-inch cubes
• 2 cups fresh spinach, roughly chopped
• 1 tbsp Vangi Bhath spice mix
• 1/2 tsp turmeric powder
• Salt, to taste
• 2 cups water
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat the clarified butter in a large pan over medium heat until shimmering.
2. Add the mustard and cumin seeds, cooking until they begin to pop, about 30 seconds.
3. Stir in the onion, garlic, ginger, and green chili, sautéing until the onion is translucent, about 5 minutes.
4. Add the eggplant, cooking until slightly softened, about 3 minutes.
5. Mix in the spinach, Vangi Bhath spice mix, turmeric, and salt, stirring well to coat the vegetables.
6. Pour in the water and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Remove from heat, drizzle with lemon juice, and garnish with cilantro before serving.

Luscious and aromatic, this dish boasts a perfect balance of textures—tender eggplant and wilted spinach against the fluffy rice. Serve it with a dollop of yogurt or a side of papadum for an extra crunch.

Vangi Bhath with Mango for a Tropical Twist

Out of all the ways to enjoy eggplant, Vangi Bhath stands out for its aromatic spices and comforting warmth. Now, imagine adding a sweet, tropical mango twist to it—yes, it’s as delicious as it sounds!

Ingredients

• 1 cup basmati rice, rinsed and drained
• 1 medium eggplant, diced into 1-inch cubes
• 1 ripe mango, peeled and diced
• 2 tbsp clarified butter
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp Vangi Bhath spice mix
• 1/2 tsp turmeric powder
• 2 cups water
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large pan over medium heat until shimmering.
2. Add mustard seeds and cumin seeds, sauté until they pop, about 30 seconds.
3. Stir in the diced eggplant and cook until slightly softened, 5 minutes.
4. Sprinkle Vangi Bhath spice mix and turmeric over the eggplant, stirring to coat evenly.
5. Add the rinsed basmati rice to the pan, stirring gently to mix with the spices and eggplant.
6. Pour in 2 cups of water and bring to a boil. Tip: Use a tight-fitting lid to trap steam for perfectly cooked rice.
7. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; letting the steam do its work is key.
8. Remove from heat and let sit, covered, for 5 minutes. Then, fluff the rice with a fork.
9. Gently fold in the diced mango, being careful not to mash it. Tip: The mango adds a fresh contrast, so add it just before serving to maintain its texture.
10. Season with salt to taste and garnish with fresh cilantro.

Mango brings a juicy sweetness that plays off the spicy, earthy notes of the Vangi Bhath beautifully. Serve it warm with a side of cool yogurt for a balance of flavors and temperatures that’ll transport you straight to the tropics.

Vangi Bhath with Beetroot for a Colorful Presentation

You’ve probably heard of Vangi Bhath, but have you tried it with beetroot for a stunning, colorful twist? This version keeps all the traditional flavors while adding a vibrant pop of color that’ll make your dish stand out.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 large beetroot, peeled and grated
• 1 medium eggplant, diced into 1/2-inch cubes
• 1 tbsp Vangi Bhath masala
• 1/2 tsp turmeric powder
• 2 cups water
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the clarified butter in a large pan over medium heat until shimmering.
2. Add the mustard seeds and cumin seeds, cooking until they begin to pop, about 30 seconds.
3. Stir in the grated beetroot and diced eggplant, sautéing until the vegetables start to soften, approximately 5 minutes.
4. Sprinkle the Vangi Bhath masala and turmeric powder over the vegetables, stirring well to coat evenly.
5. Add the rinsed basmati rice to the pan, stirring gently to mix with the vegetables and spices.
6. Pour in the water and add salt to taste, bringing the mixture to a boil.
7. Reduce the heat to low, cover the pan, and simmer until the rice is cooked and the water is absorbed, about 15 minutes.
8. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
9. Fluff the rice with a fork, garnish with fresh cilantro leaves, and serve warm.

Now, this dish isn’t just a feast for the eyes with its deep pink hues; it’s a symphony of flavors, with the earthiness of beetroot complementing the spiciness of the masala. Serve it alongside a cooling raita or a simple cucumber salad to balance the heat.

Vangi Bhath with Sweet Potatoes for a Sweet and Savory Flavor

Hey there, let’s dive into making Vangi Bhath with a twist—sweet potatoes! It’s a dish that perfectly balances sweet and savory flavors, making it a hit for any meal.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 medium sweet potato, peeled and cubed into 1/2-inch pieces
• 1 tbsp Vangi Bhath masala
• 1/2 tsp turmeric powder
• 1/4 cup roasted peanuts, coarsely crushed
• 2 cups water
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the clarified butter in a heavy-bottomed pot over medium heat until shimmering.
2. Add the cubed sweet potatoes and sauté for 5 minutes, until they start to soften slightly.
3. Stir in the Vangi Bhath masala and turmeric powder, coating the sweet potatoes evenly. Cook for 2 minutes to toast the spices.
4. Add the rinsed basmati rice to the pot, stirring gently to mix with the sweet potatoes and spices.
5. Pour in the water and add salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
6. Remove from heat and let it sit, covered, for 5 minutes to allow the rice to steam.
7. Fluff the rice with a fork, then garnish with crushed peanuts and fresh cilantro leaves before serving.

The sweet potatoes add a delightful sweetness that contrasts beautifully with the savory spices. Serve it with a side of cool yogurt to balance the flavors even further.

Vangi Bhath with Tofu for a Vegan Option

Craving something hearty yet healthy? You’re in for a treat with this Vangi Bhath recipe, jazzed up with tofu for a vegan twist that doesn’t skimp on flavor.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 1/2 cup firm tofu, cubed
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 1/2 tsp asafoetida powder
• 1 tbsp Vangi Bhath spice mix
• 1 medium eggplant, diced
• 1/4 cup roasted peanuts
• 2 cups water
• 1/2 tsp turmeric powder
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large pan over medium heat until shimmering.
2. Add black mustard seeds and asafoetida powder, sauté until seeds pop, about 30 seconds.
3. Stir in the Vangi Bhath spice mix and diced eggplant, cooking until eggplant begins to soften, approximately 5 minutes.
4. Add cubed tofu and roasted peanuts, gently stirring to coat with spices without breaking the tofu.
5. Mix in rinsed basmati rice, turmeric powder, and salt, ensuring the rice is evenly coated with the spice mixture.
6. Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and water is absorbed.
7. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
8. Fluff with a fork, garnish with fresh cilantro, and serve warm.

Offering a delightful contrast of textures, from the creamy tofu to the crunchy peanuts, this dish is a symphony of flavors. Serve it with a side of cool cucumber raita to balance the spices, or enjoy it as is for a satisfying meal.

Vangi Bhath with Bell Peppers for a Crunchy Bite

Wondering how to spice up your dinner routine? You’ve got to try this Vangi Bhath with Bell Peppers—it’s a flavorful, comforting dish with a satisfying crunch that’ll make your taste buds dance.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1 large eggplant, diced into 1-inch cubes
• 1 red bell pepper, diced into 1-inch pieces
• 1 tbsp Vangi Bhath spice mix
• 1/2 tsp turmeric powder
• 2 cups water
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the clarified butter in a large pan over medium heat until shimmering.
2. Add the black mustard seeds and cumin seeds, sautéing for 30 seconds until they begin to pop.
3. Stir in the thinly sliced onion, cooking for 3-4 minutes until translucent.
4. Add the minced garlic and grated ginger, sautéing for another minute until fragrant.
5. Toss in the diced eggplant and red bell pepper, cooking for 5 minutes until slightly softened.
6. Sprinkle the Vangi Bhath spice mix and turmeric powder over the vegetables, stirring well to coat evenly.
7. Add the rinsed basmati rice to the pan, stirring to combine with the vegetable mixture.
8. Pour in the water and add salt to taste, bringing the mixture to a boil.
9. Reduce the heat to low, cover the pan, and simmer for 15 minutes until the rice is cooked and the liquid is absorbed.
10. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
11. Garnish with fresh cilantro leaves before serving.

Absolutely delightful, this dish offers a perfect balance of spicy and savory flavors with a textural contrast from the tender eggplant and crunchy bell peppers. Serve it with a dollop of yogurt on the side for a cooling contrast.

Vangi Bhath with Mushrooms for an Umami Flavor

Got a craving for something hearty yet packed with flavor? You’re in for a treat with this Vangi Bhath recipe, jazzed up with mushrooms for that extra umami kick. It’s the perfect dish to spice up your weeknight dinner rotation.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter
• 1 tsp black mustard seeds
• 1/2 tsp asafoetida powder
• 1 cup button mushrooms, thinly sliced
• 1 large eggplant, diced into 1-inch cubes
• 2 tbsp Vangi Bhath spice mix
• 1/4 cup roasted peanuts, coarsely crushed
• 2 cups water
• 1 tbsp fresh cilantro, finely chopped

Instructions

1. Heat clarified butter in a heavy-bottomed pan over medium heat until shimmering.
2. Add black mustard seeds and asafoetida powder, sauté until the seeds pop, about 30 seconds.
3. Stir in sliced mushrooms and diced eggplant, cook until they begin to soften, approximately 5 minutes.
4. Sprinkle Vangi Bhath spice mix over the vegetables, stirring well to coat evenly.
5. Add rinsed basmati rice to the pan, gently stirring to mix with the vegetables and spices.
6. Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Remove from heat, let stand covered for 5 minutes to allow the rice to steam.
8. Fluff the rice with a fork, garnish with crushed peanuts and fresh cilantro before serving.

Looking for a dish that’s both comforting and bursting with flavors? This Vangi Bhath with mushrooms delivers a delightful texture contrast between the soft rice and the crunchy peanuts. Serve it with a side of cool yogurt to balance the spices beautifully.

Vangi Bhath with Corn for a Sweet and Juicy Addition

Now, imagine you’re craving something that’s a perfect blend of spicy, sweet, and utterly comforting. That’s where this Vangi Bhath with Corn comes in, adding a sweet and juicy twist to the classic dish.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter
• 1 tsp mustard seeds
• 1/2 tsp asafoetida powder
• 1 cup fresh corn kernels
• 1 large eggplant, diced into 1-inch cubes
• 2 tbsp Vangi Bhath spice mix
• 1/4 cup roasted peanuts, coarsely crushed
• 1 tbsp jaggery, grated
• 2 cups water
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat clarified butter in a heavy-bottomed pan over medium heat until shimmering.
2. Add mustard seeds and asafoetida powder, sautéing until the seeds pop, about 30 seconds.
3. Stir in the corn kernels and diced eggplant, cooking until the eggplant begins to soften, approximately 5 minutes.
4. Sprinkle the Vangi Bhath spice mix over the vegetables, stirring well to coat evenly.
5. Add the rinsed basmati rice to the pan, gently toasting it with the spices for 2 minutes to enhance flavor.
6. Pour in water and add grated jaggery, stirring to dissolve. Season with salt to taste.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and water is absorbed.
8. Remove from heat and let it stand, covered, for 5 minutes to allow the flavors to meld.
9. Fluff the rice with a fork, garnish with crushed peanuts and fresh cilantro leaves before serving.

Zesty and vibrant, this dish offers a delightful contrast of textures—from the creamy eggplant to the crunchy peanuts. Serve it with a dollop of yogurt or a side of pickle for an extra flavor kick.

Vangi Bhath with Carrots for a Vitamin A Boost

Vangi Bhath, a flavorful South Indian rice dish, gets a nutritious twist with the addition of carrots, offering a delicious way to boost your Vitamin A intake. Perfect for a quick lunch or a cozy dinner, this dish is as vibrant in color as it is in taste.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 large carrot, finely grated
• 1 small eggplant, diced into 1/2-inch cubes
• 1 tbsp vangi bhath masala
• 1/2 tsp turmeric powder
• 2 cups water
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat clarified butter in a heavy-bottomed pan over medium heat until shimmering.
2. Add black mustard seeds and cumin seeds, sautéing until they begin to pop, about 30 seconds.
3. Stir in the grated carrot and diced eggplant, cooking until the vegetables soften slightly, around 5 minutes.
4. Sprinkle in the vangi bhath masala and turmeric powder, stirring well to coat the vegetables evenly.
5. Add the rinsed basmati rice to the pan, gently stirring to mix with the spices and vegetables.
6. Pour in 2 cups of water and add salt to taste, bringing the mixture to a boil.
7. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until the rice is tender and water is absorbed.
8. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
9. Fluff the rice with a fork, garnish with fresh cilantro leaves, and serve warm.

Light and fluffy with a hint of earthiness from the eggplant and a sweet crunch from the carrots, this Vangi Bhath is a feast for the senses. Try serving it with a dollop of cool yogurt on the side for a contrasting texture and temperature.

Vangi Bhath with Green Beans for a Fresh Taste

Bold flavors and fresh ingredients come together in this Vangi Bhath with Green Beans, a dish that’s as vibrant as it is delicious. You’ll love how the earthy eggplant and crisp green beans play off the aromatic spices, creating a meal that’s both comforting and exciting.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 large eggplant, diced into 1-inch cubes
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 tbsp Vangi Bhath spice mix
• 1/2 tsp turmeric powder
• 2 cups water
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the clarified butter in a large pan over medium heat until shimmering.
2. Add the black mustard seeds and cumin seeds, cooking until they begin to pop, about 30 seconds.
3. Stir in the diced eggplant and green beans, sautéing until they start to soften, approximately 5 minutes.
4. Sprinkle the Vangi Bhath spice mix and turmeric powder over the vegetables, stirring well to coat evenly.
5. Add the rinsed basmati rice to the pan, gently mixing to combine with the vegetables and spices.
6. Pour in the water and add salt, bringing the mixture to a boil.
7. Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
8. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
9. Fluff the rice with a fork, garnish with fresh cilantro leaves, and serve warm.

Rich in texture and bursting with flavor, this Vangi Bhath with Green Beans is a delightful twist on a classic. Serve it with a dollop of yogurt or a side of crisp papadums for an extra layer of texture and taste.

Vangi Bhath with Chickpeas for a Hearty Meal

Ever find yourself craving something hearty yet packed with flavor? This Vangi Bhath with Chickpeas is your answer, blending aromatic spices with wholesome ingredients for a meal that satisfies.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 1/2 cup dried chickpeas, soaked overnight
• 2 tbsp clarified butter
• 1 large eggplant, diced into 1-inch cubes
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• 1 tbsp Vangi Bhath masala
• 1/2 tsp turmeric powder
• 2 cups water
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. In a pressure cooker, heat clarified butter over medium heat until shimmering.
2. Add mustard seeds, cumin seeds, and dried red chilies. Sauté for 30 seconds until the seeds pop.
3. Stir in the diced eggplant and soaked chickpeas, coating them well with the spices.
4. Sprinkle Vangi Bhath masala and turmeric powder over the mixture, stirring to combine evenly.
5. Add the rinsed basmati rice, water, and salt. Stir gently to mix all ingredients.
6. Close the pressure cooker lid and cook on high heat until the first whistle. Then, reduce to low heat and cook for another 10 minutes.
7. Turn off the heat and let the pressure release naturally for 5 minutes before opening the lid.
8. Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.

Aromatic and flavorful, this dish offers a delightful contrast between the tender eggplant and the firm chickpeas. Serve it with a side of cool yogurt to balance the spices, or pack it for a fulfilling lunch.

Conclusion

Concluding our flavorful journey, these 25 Vangi Bhath recipes offer a treasure trove of spicy, aromatic delights perfect for any home cook looking to spice up their meal rotation. We invite you to dive into these dishes, find your favorite, and share your culinary adventures with us in the comments below. Don’t forget to pin your top picks on Pinterest for easy access later. Happy cooking!

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