Vangi Bath Recipe- Brinjal Rice
Vangi bath recipe- Brinjal rice with homemade vangi bath powder from Karnataka or Maharashtra cuisine. Vangi means brinjal or egg plant and bath usually means a rice preparation. This is a very easy to make, flavorful and wholesome dish that tastes very good with a simple raita or yogurt. If you have cooked rice ready you can make vangi bath in 20 minutes. Vegan, gluten free recipe with step by step photos.
Servings: 3
Ingredients
- 2.5 cups cooked rice cooked and cooled
- 200 grams eggplants
- 15 curry leaves
- 2 green chillies
- 1/2 teaspoon cumin seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1 teaspoon mustard
- Salt to taste
- 2 tablespoons oil
Vangi bath masala powder
- 2 tablespoons channa dal
- 2 tablespoons coriander seeds
- 6 dried red chillies
- 1 teaspoon sesame seeds1
- 1 tablespoon urad dal
- 1 inch cinnamon stick
- 3 green cardamoms
Instructions
Cooking rice
- Pick, rinse and soak the raw rice grains for 30 minutes.
- Drain and cook the rice al dente on stovetop or instant pot or pressure cooker.
- Spread the cooked rice on a wide plate and add few drops of oil. Toss well and set aisde.
Making masala powder
- Heat a heavy saute pan or kadai. Add 2 tablespoon coriander seeds to the hot pan and dry roast for 2-3 minutes in low flame. Remove to a plate.
- To the same pan add 6 dried red chilies, 2 tablespoons chana dal, 1 tablespoon urad dal, 1/2 inch cinnamon stick, 1 teaspoon sesame seeds, 3 green cardamoms. You can also add 1/2 teaspoon cumin seeds. Roast in low flame until the spices turn aromatic.
- Let cool, transfer to a small spice grinder or mixer grinder jar and grind to a fine powder. You can store this for a month and use in various curries. This will yield a very mildly hot powder so I add additional red chili powder while making vangi bath recipe.
Making brinjal rice vangi bath recipe
- Rinse the eggplants well and wipe off gently. Remove the crowns
- Cube the eggplants into big pieces or if your eggplants or tiny just halve them and keep aside. You can soak the eggplants in salted water until use but mine where tender home grown ones so I kept as such.
- Heat oil in a heavy based pan or kadai. Add mustard seeds, 1 tsp urad dal, chana dal, slit green chilies and fry well for a minute.
- Next add 1 sprig curry leaves and peanuts. Fry for one more minute.
- Next add the chopped brinjals and green peas if using. Mix well and cook in high heat for 2 minutes.
- Now add 2-3 tablespoons of prepared vangi bath spice mix, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder.
- Mix very well. Cover and cook for 5-6 minutes or until the eggplants turn soft in medium flame.
- Now add the cooked rice and mix well.
- Mix very well. Serve vangi bhath warm.
Notes
The recipe can be doubled.
Nutrition
Serving: 3g