Nut-Free Vangi Bhat

Discover a flavor-packed twist on a South Indian classic with this Nut-Free Vangi Bhat recipe—an aromatic rice dish that’s perfect for those with nut allergies. This vibrant dish showcases tender, bite-sized eggplants (brinjal) infused with tangy tamarind and the bold, savory flavors of Vangi Bhat masala powder. Cooked in just 30 minutes, the recipe uses fluffy basmati rice as a base, enhanced by the earthy notes of curry leaves, asafoetida (hing), and a hint of turmeric. With no nuts in sight, it’s a safe and delectable option for all to enjoy. Serve this one-pot wonder with a side of yogurt or raita for a wholesome, comforting meal that’s bursting with authentic Indian flavors.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 4 pieces Small eggplants (brinjal)
• 2 tablespoons Vegetable oil
• 1 teaspoon Mustard seeds
• 8 leaves Curry leaves
• 0.25 teaspoons Asafoetida (hing)
• 0.5 teaspoons Turmeric powder
• 2 teaspoons Vangi Bhat masala powder
• 1 teaspoons Salt
• 1 teaspoon Tamarind paste
• 2 tablespoons Fresh coriander leaves

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Cook the rice with 2 cups of water until tender. Set aside and let it cool slightly.

Step 2

Rinse and slice the eggplants into small bite-sized pieces. Soak them in water to prevent discoloration.

Step 3

In a large frying pan or deep skillet, heat the vegetable oil over medium heat.

Step 4

Add the mustard seeds and let them splutter. Then add the curry leaves and asafoetida, stirring for 30 seconds.

Step 5

Add the sliced eggplants to the pan and stir well to coat them in the spices.

Step 6

Sprinkle the turmeric powder and salt over the eggplants. Cook for 8-10 minutes, stirring occasionally, until they start to soften.

Step 7

Mix in the Vangi Bhat masala powder and tamarind paste, ensuring the eggplants are fully coated with the spices. Cook for another 3-5 minutes.

Step 8

Add the cooked rice to the pan and gently mix it with the spiced eggplant mixture until the rice is evenly coated.

Step 9

Remove from heat and garnish with freshly chopped coriander leaves. Serve warm with a side of yogurt or a raita of your choice.

Nutrition Facts

Serving size	1064.1 grams (1064.1g)

Amount per serving	% Daily Value*
Calories	600

Total Fat 29.40g	38%
Saturated Fat 4.10g	21%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2392mg	104%
Total Carbohydrate 78.50g	29%
Dietary Fiber 13.20g	47%
Total Sugars 16.20g
Protein 12.00g	24%

Vitamin D 0IU	0%
Calcium 129mg	10%
Iron 6mg	32%
Potassium 1007mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 7.7%

Carbs: 50.1%