Vangi Bath

Vangi Bath

Vangi Bath

Veg Vegan

Karnataka brinjal rice — small, tender brinjal pieces sautéed with vangi bath masala (a blend of coriander, red chilli, cinnamon, clove, and sesame) and mixed with cooked rice, peanuts, and curry leaves. The masala is what distinguishes it from simple fried brinjal rice; a quick-cooking Karnataka favourite served at weddings and tiffin houses alongside pappad and raita.

Cuisines

Udupi Mysore

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

basmati rice 1 cup Basmati rice
oil 2 tablespoons Oil
Mustard Seed 1 teaspoon Mustard Seed
urad dal 1 teaspoon Urad dal
chana dal 1 teaspoon Chana dal
asafoetida 1 pinch Asafoetida
Eggplant 1 cup Eggplant , diced
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
Vangi Bath powder 1 tablespoon Vangi Bath powder
water 1 cup Water
tamarind paste 1 tablespoon Tamarind paste
jaggery 1 tablespoon Jaggery
salt — Salt , to taste
Cilantro 2 tablespoons Cilantro , chopped
Coconut 1 tablespoon Coconut , grated

Instructions

  1. 1 Wash and soak the basmati rice for 20 minutes.
  2. 2 Cook the rice until done and set aside to cool.
  3. 3 Heat oil in a pan and add mustard seeds.
  4. 4 Once the mustard seeds crackle, add urad dal and chana dal.
  5. 5 Add a pinch of asafoetida and stir well.
  6. 6 Add diced eggplant and sauté until soft.
  7. 7 Mix in turmeric powder, red chili powder, and Vangi Bath powder.
  8. 8 Add water and tamarind paste, and bring to a boil.
  9. 9 Add jaggery and salt to taste, stirring well.
  10. 10 Simmer until the eggplant is cooked and the mixture thickens.
  11. 11 Add the cooked rice to the pan and mix gently.
  12. 12 Garnish with chopped coriander leaves and grated coconut.
  13. 13 Serve hot.

Tips

For extra flavour, use whole spices in the oil first.