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