Vangi Bath | Brinjal Rice Recipe

By : | 0 Comments | On : May 29, 2016 | Category : Rice Varieties

Vangi Bath
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Vangi Bath

Vangi Bath or Brinjal Rice is a signature recipe from Karnataka cuisine. During free time, just prepare the Vangibath powder and when running out of time, this powder comes to rescue. This powder can also be used to prepare Tindora rice and brinjal curries. This recipe tastes well with long green brinjals or small purple brinjals. 

Vangi Bath

Vangi Bath

Recipe cuisine – South Indian / Karnataka
Recipe category – Main Course / Rice Varieties
Preparation +cooking time45 Mins
Serves – 2 to 3

  • Cooked Basmati Rice – 1 cup
  • Brinjal Long – 4
  • Big Onion – 1
  • Green Chilli – 1
  • Tamarind – Small gooseberry sized
  • Turmeric powder – ½ tsp
  • Cashew – 7 to 8 broken
  • Salt – To taste
To Roast and Grind
  • Red Chilli – 3 to 4
  • Coriander seeds – 1 tsp
  • Channa dal – ½ tblsp
  • Urad dal – 1 tsp
  • Cumin seeds – ½ tsp
  • Methi seeds – 1 tsp
  • Curry Leaves – 1 sprig
  • Grated coconut – 1 tblsp
To Temper
  • Mustard seeds – 1 tsp
  • Channa dal – 1 tsp
  • Bay leaf – 1
  • Cinnamon – ½ stick
  • Cloves – 2
  • Elachi – 2
  • Ghee / oil – 2 tblsp

1. Soak basmati rice in water for 30 minutes. Rinse and cook the rice for 3 whistles. Rice and water ratio is 1 : 2 cups. Let it cool down. Soak tamarind in water and extract tamarind pulp. Chop onions and brinjal lengthwise into 2 to 3 pieces. Slit green chillies.Vangi Bath Step1
2. In a pan roast all the ingredients(except grated coconut) given in the table to ‘To Roast and Grind’. Switch off flame, add coconut and give a quick stir. Allow it to cool. Grind it in a mixer to a fine powder. Heat oil / ghee in a pan. Fry cashews and keep aside. Temper all the ingredients given in the table ‘To Temper’. Add onion, chillies and fry till transparent.
Vangi Bath Step2
3. Now add brinjal and saute well. Add tamarind water, turmeric powder, required salt and bring to boil till brinjal get cooked. Add the grinded spices and mix well.
Vangi Bath Step3
4. Cook for 5 minutes in low flame. Now the brinjal binds with the masala and looks like a thick gravy. Add this masala to the cooked rice and mix carefully so, that the brinjals doesn’t get mashed.Vangi Bath Step4
Drizzle a teaspoon of ghee and garnish with cashews. Serve it hot with any poriyal or vadam .

Vangi Bath

Vangi Bath

1. For variation, use 2 tblsp of lemon juice instead of tamarind pulp.
2. You can use the same Vangi Bath powder for preparing brinjal, okra and tindora curries.
3. You can also use ready made Vangi Bath powder for easy version.


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