Mangaluru Bajji

Mangaluru Bajji Recipe

Ingredients: (measuring cup used = 240ml)

  1. 2 tender long green brinjal
  2. 1 cup sona masuri or any high quality rice
  3. 1/2 tsp mustard seeds
  4. 2 tsp gram dal / channa dal
  5. 2 tsp urad dal
  6. 5 – 6 cashews or 2 tbsp ground nuts
  7. 5 – 6 curry leaves
  8. 1 gooseberry sized tamarind
  9. 3 – 4 tsp vangi bath powder
  10. 1/4 tsp turmeric powder
  11. Salt as per your taste
  12. 8 tsp cooking oil


  1. To prepare vangi bath, first cook the rice and set it aside.
  2. Try to use tender green brinjals for better taste.
  3. cut the brinjals into 2 ” pieces and slit them length wise. Soak the cut brinjals in good drinking water and set it aside.
  4. Take a oil in a frying pan and heat it. Add in mustard seeds, gram dal, urad dal and cashews.
  5. Fry until mustard seed splutters and dals turn brown in colour. But do not burn them. Add in curry leaves and reduce the flame.
  6. Add in soaked brinjal pieces by squeezing out the water. Fry the brinjals for 1 minute under high flame.
  7. Add in turmeric powder and fry for 2 more minutes under medium flame.
  8. Add in salt.
  9. Add in tamarind juice extracted from one gooseberry sized tamarind.
  10. Cover and cook the brinjals for 5 minutes under low flame.
  11. Now add in 3 – 4 tsp of vangi bath powder.
  12. Fry for 2 more minutes and switch off the stove.
  13. Add in cooked rice.
  14. Mix well using a flat spatula. Serve it with raita or curd rice.



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