Quick Lunch Series: Eggplant Rice

Vangi Baath

A few months ago I visited my friend and her family in Boston and her mother was gracious enough to give me some Vangi Baath mix. While you can purchase it at  any Indian grocery, nothing beats fresh home-made Vangi Baath spice mix. And of course I wanted to make some for that weekday office lunch. This is perfect when you have left over rice….


1 cup Sona Masuri or Basmati or Jasmine rice
1-2 Japanese eggplant cut into 1 inch slices
1 medium onion sliced
1-2 tbsp Vangi Baath masala
1 tsp mustard seeds
1 tsp cumin seeds
1-2tbsp cashews
some curry leaves
1 jalapeno sliced
some cilantro chopped to garnish
1-2 tbsp olive oil
pinch of turmeric
pinch of asafoetida
salt to taste
few curry leaves


Cook 1 cup of rice as per instructions. Or better yet use that left over rice!

In a pan heat olive oil. Add turmeric, asafoetida, cashews, cumin and mustard seeds. Once they start to sputter, add  few curry leaves, 1 sliced jalapeno, 1 sliced onion and eggplant and fry till they are lightly brown, Add salt and continue cooking for another few minutes. Add cooked rice and vangi baath mix and mix well. Garnish with cilantro and enjoy as a workday meal or a side.


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