Vangi Bath Recipe or Brinjal Rice Recipe 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 Recipe
- 1 Cup Cooked Basmati Rice
- 4 Brinjal Long
- 1 Big Onion
- 1 Green Chilli
- Small gooseberry sized Tamarind
- 1/2 tsp Turmeric Powder
- 7 to 8 Broken Cashew
- Salt To taste
- 3 to 4 Red Chilli
- 1 tsp Coriander Seeds
- 1/2 tbsp Channa Dal
- 1 tsp Urad Dal
- 1/2 tsp Cumin Seeds
- 1 tsp Methi Seeds
- 1 Sprig Curry Leaves
- 1 tbsp Grated Coconut
- 1 tsp Mustard Seeds
- 1 tsp Channa Dal
- 1 Bay Leaf
- 1/2 Stick Cinnamon
- 2 Cloves
- 2 Elachi
- 2 tbsp Ghee / Oil Link for Homemade ghee
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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 chilli's.
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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, chilli's and fry till transparent.
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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.
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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.Drizzle a teaspoon of ghee and garnish with cashews.
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Serve it hot with any poriyal or vadam.
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 chilli’s.
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, chilli’s and fry till transparent.
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.
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.
Drizzle a teaspoon of ghee and garnish with cashews.
Serve it hot with any poriyal or vadam.
Brinjal Rice Recipe
Tips for Vangi Bath Recipe
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.
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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