Instant Pot Vangi Bhath/Eggplant Pulao: Easy Healthy Eggplant Recipes

Hello Foodies,

Vangi Masala Bhath/Eggplant Pulao is a lingering dish that incorporates most of the trademark flavors of Indian cuisine. Every Pulao dish I have prepared in the Instant Pot was excellent, the pulao is full of aromas, and boasting balanced flavors. This Vangi Bhath is a top-ranked menu item for many functions and weddings in Maharashtra. This Vangi Bhath is our favorite meal. I make it often, and it comes out delicious every time.

Playing with greens and pairing them with a variety of spices or masalas is the key to creating diverse taste and flavors. Recently McDreamy and I was craving for aromatic Shadi Wala vangi bath and so to satiate our longings I have prepared this vangi masala bath or eggplant pulao in instant pot. In Marathi weddings or any Marathi functions, vangi holds the top spot among all the vegetables.

YouTube Video:

Eggplant Pulao or vangi bath is a straightforward recipe and gets ready in under 15 minutes. You can serve it with plain yogurt, or with koshimbir or eat as it is. I have used my Homemade Vangi Bhath Masala Powder to make this recipe. I like the combination of spices and of all the ingredients that go into this dish as it really makes the humble eggplant pulao very tasty! If you don't like eggplant, I am sure this eggplant pulao will make you an eggplant fan club. So guys give this dish a try.

Preparation Time:5 Minutes; Cooking Time:10 Minutes.
Each serving of Vangi Bhath/ Eggplant Pulao Contains 239 cal.

  • Basmati Rice 1 ½ Cups (Soaked in water for 15 Minutes)
  • Vangi(Eggplant/Brinjal) 3-4, washed and cubed
  • Green peas 1/4 Cup
  • Vangi Bhath Masala Powder 2 Tbsp
  • Green chilies 3 strips, slit
  • Lemon Juice 1 Tbsp
  • Coriander Leaves ¼ Cup
  • Bay leaf 1
  • Cardamom 3 pods
  • Water 3 ½ cups
  • Salt 1 Tsp
  • Veg.oil 3 Tsp

  • Turn on sauté mode of the instant pot and heat oil.
  • Add bay leaf, cardamom pods, and green chilies and stir well.
  • Now, add peanuts and roast for a minute.
  • Add cubed eggplant/Brinjal/vangi, and sauté and cook for 1-2 minutes.
  • Add green peas, vangi bath masala powder, salt, lemon juice, and mix well.
  • Lastly, add rice, and water 3 ½ cups and mix all well.
  • Close the lid and place the vent on a sealing position. Cook on manual mode(Hi) for 6 minutes. 
  • NPR for 5 minutes and then release the remaining pressure manually.
  • Open the lid and add chopped coriander leaves and give it a quick stir.
  • Here, Healthy and flavorsome Vangi Masala Bhath is ready to serve. Enjoy!!!

My Take:
  • If you like, you can add ginger garlic and onions too.
  • You can add other veggies to make it more delicious and nutritious.
  • You can add ghee instead of oil.
  • Soak rice in water for at least 10-15minutes.

Dietary Comment :
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 239 calories, along with 40 g carbohydrates, 7.1 dietary fiber, 7.6 g fats, and 7.43 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 

Health Benefits of Vangi Bhath/Eggplant Pulao:

  • Rich in fiber.
  • Eggplants support heart health.
  • Eggplant has antimicrobial, antiviral and anticarcinogenic properties.
  • Eggplants are low in calories.
  • Can help build strong bones.
It's also good for weight loss management, improving cardiovascular health.
Good Time To Eat:
It is good to eat vangi bhath/eggplant pulao for lunch, brunch, or dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 

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Eat Healthy, Stay Healthy!!!

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