Sugar-Free Vangi Bhat
Experience the perfect harmony of spices and tender eggplant with this delightful Sugar-Free Vangi Bhat recipe. This flavorful South Indian-style spiced rice dish features roasted eggplant, aromatic Vangi Bhat masala, and nutty roasted peanuts for an optional crunch. Made with long-grain basmati rice, this sugar-free version ensures a guilt-free indulgence that’s both wholesome and satisfying. Highlighting pantry staples like mustard seeds, curry leaves, and a touch of turmeric, this recipe is easy to prepare in under 40 minutes, making it an ideal choice for a quick yet nourishing lunch or dinner. Serve it with raita or plain yogurt for a complete meal bursting with authentic flavors. Perfect for vegetarians and anyone seeking a healthy and delicious rice dish!
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Recipe Information
Ingredients
- 250 grams Eggplant (small, purple variety)
- 2 cups Cooked rice (long-grain, such as basmati)
- 2 tablespoons Oil (coconut or any neutral oil)
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Vangi Bhat masala powder (homemade or store-bought)
- 1 teaspoon Salt
- 2 tablespoons Chopped coriander leaves
- 2 tablespoons Roasted peanuts (optional, for garnish)
- 0.25 cup Water
Instructions
Wash and dice the eggplants into bite-sized pieces. Keep them soaked in a bowl of water to prevent discoloration.
Heat oil in a pan over medium heat. Add mustard seeds and allow them to splutter.
Add curry leaves and asafoetida (hing). Sauté for 30 seconds until aromatic.
Drain the diced eggplant and add them to the pan. Sauté for 3-4 minutes until they start softening.
Sprinkle turmeric powder and salt over the eggplant. Stir well to coat everything evenly.
Add the Vangi Bhat masala powder and 1/4 cup water. Mix well and allow the mixture to cook for 5-7 minutes, stirring occasionally, until the eggplants are fully cooked and tender.
Lower the heat and gently fold in the cooked rice, making sure the rice is evenly coated with the spice mixture.
Cook for another 2-3 minutes, stirring gently to avoid breaking the rice grains.
Turn off the heat and garnish with chopped coriander leaves and roasted peanuts if using.
Serve the Sugar-Free Vangi Bhat hot with raita or plain yogurt on the side for a wholesome meal.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 12.1 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1027 mg | 22% | |
*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.
