Soy-Free Vangi Bhat

Indulge in the bold, aromatic flavors of **Soy-Free Vangi Bhat**, a traditional South Indian rice dish that's perfect for those seeking a soy-free twist on a classic favorite. This recipe combines fluffy basmati rice with tender, spiced baby eggplants, all infused with a vibrant blend of tamarind, turmeric, and the unmistakable depth of Vangi Bhat powder. With the addition of curry leaves, mustard seeds, and dried red chilies tempered in rich coconut oil, every bite bursts with authentic, earthy flavor. Optional garnishes like roasted cashews and fresh coriander add delightful texture and freshness to this wholesome, gluten-free dish. Easy to prepare in just under an hour, this one-pot recipe is perfect for weeknight dinners or festive occasions. Serve it warm as a standalone meal or pair it with coconut chutney or raita for a complete, satisfying spread.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 4 small Eggplants (small Indian variety or baby eggplants)
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 10 leaves Curry leaves
• 0.5 teaspoon Asafoetida (hing, optional for gluten-free)
• 2 Dried red chilies
• 2 tablespoons Vangi Bhat powder (store-bought or homemade)
• 1 tablespoon Tamarind pulp
• 2 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon Turmeric powder
• 2 tablespoons Fresh coriander leaves (chopped)
• 10 Cashew nuts (optional)

Directions

Step 1

Wash the basmati rice thoroughly under running water and soak it in 2 cups of water for 20 minutes. After soaking, drain and cook the rice until tender but not mushy. Let it cool and fluff the rice with a fork.

Step 2

Wash the eggplants and chop them into medium-sized pieces. Set them aside in a bowl of salted water to prevent discoloration.

Step 3

Heat the coconut oil in a heavy-bottomed pan over medium heat. Add the mustard seeds and let them splutter.

Step 4

Add the curry leaves, asafoetida (if using), and dried red chilies. Sauté for 30 seconds until fragrant.

Step 5

Add the chopped eggplants and stir-fry for 5–7 minutes, until they soften slightly.

Step 6

Stir in the turmeric powder, Vangi Bhat powder, and tamarind pulp. Mix well.

Step 7

Add 1/4 cup of water along with the salt. Cover the pan and let the eggplants cook on low heat until tender and fully cooked, about 10 minutes.

Step 8

Once the eggplants are cooked, gently fold in the cooked rice. Ensure the spice mixture coats the rice evenly.

Step 9

Taste and adjust the salt if needed. Optionally, garnish with fresh coriander leaves and roasted cashew nuts for added flavor and crunch.

Step 10

Serve warm as a main dish or alongside coconut chutney and raita for a complete meal.

Nutrition Facts

Serving size	(1394.8g)

Amount per serving	% Daily Value*
Calories	2312.0

Total Fat 152.8g	0%
Saturated Fat 46.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2490.0mg	0%
Total Carbohydrate 194.1g	0%
Dietary Fiber 30.6g	0%
Total Sugars 37.5g
Protein 66.5g	0%

Vitamin D 0IU	0%
Calcium 264.8mg	0%
Iron 27.5mg	0%
Potassium 3309.0mg	0%

*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: 56.9%

Protein: 11.0%

Carbs: 32.1%