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Vangi Bhat Marathi recipe
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Vangi Bhaat Maharashtrian Style | Howe to make Vangi Bhaat Maharashtrian style | Vangi Bhaat Marathi recipe

Vangi Bhaat is a popular Maharashtrian style onepot rice dish made with aubergine/baingan and freshly homemade goda masala (blend of Indian spices). Vangi Bhaat is spicy, aromatic and very flavourful.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Main Course
Cuisine: Indian, Maharashtrian, vegeterian
Keyword: Maharashtrian Style Vangi Bhaat recipe, step by step Vangi Bhaat recipe, Vangi bath recipe, Vangi Bhaat recipe, Vangi Bhaat with goda masala
Servings: 6


  • large thick bottomed pan/ large Kadhai


  • 1 large Eggplant/Aubergine/Baingan chopped (around 400 gms)
  • 2 cups basmati rice (around 250 gms) washed and soaked for 15 minutes
  • 1 large onion thinly sliced
  • 4 tbsp Yogurt 
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 7-8 Curry leaves (curry patta)
  • 2 Bay leaves
  • 1 dried red chilli
  • Pinch of hing
  • 1 tsp Jaggery/sweetener (optional)
  • Salt as per taste
  • 2-3 oil/ghee 
  • 4 cups Water
  • Fresh coriander seeds chopped to garnish
  • Handful cashew nuts 
  • Grated coconut To garnish

Vangi bhaat goda masala spices

  • 2 tbsp coriander seeds
  • 2-3 Dried red Chilli
  • 1/2 tsp Sesame seeds
  • 1/2 tsp Caraway seeds
  • 1/4 tsp Cumin seeds
  • 2-3 cloves
  • 2 Cardamoms
  • 4-5 black peppercorns
  • 1 inch Cinnamon
  • 2 tsp Desiccated coconut
  • 2 Bay Leaves
  • Pinch of hing


Vangi bhaat goda masala powder

  • Dry roast all the ingredients under goda masala on low to medium heat until you get a nice aroma of all the spices.
  • Take it off the heat and let it cool for few minutes. Then grind it into a fine powder and keep it aside.

How to make vangi bhaat

  • Heat oil in a large thick bottomed pan on medium heat. When hot temper the oil with dried red chilli, bay leaf, cumin seeds, mustard seeds, curry leaves and a pinch of hing.
  • When the seeds sizzles and splatters add in the sliced onions and fry until translucent.
  • Now toss in the eggplants/baingan along with some salt and fry for 4-5 minutes covered until the aubergine is soft.
  • Add in the goda masala powder and turmeric powder and mix everything well so that it coats each and every eggplant piece.
  • Add the yogurt to the eggplant and mix well.
  • Now add the rice to the eggplant and stir well.
  • Check the seasoning ad salt and jaggery at this point.
  • Now add 4 cups of water to it, mix well cover add cook on low heat for 15-20 minutes or until the rice and eggplant is cooked through.
  • Garnish with chopped coriander leaves, cashew nuts and grated coconut. And serve with raita.


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