Vangi Bath is a popular dish from Karnataka. Rice is mixed with a curry made of eggplant or brinjal and spices. I enjoyed it in one of my friend’s place and finally tried it at home. This is an easy dish for lunch or a party. Try this recipe and let me know your feedback. Here you go…
Preparation time: 40 minutes
No. of servings: 4
Spice level: 3.5 out of 5
- Small eggplants or brinjals – 6
- Chopped onions – 1 cup
- Green chilies – 4
- Basmati rice – 1 and 1/2 cups
- Oil – 2 tbsp
- Mustard seeds – 1 tsp
- Urad dal or split white lentils – 1 tsp
- Chana dal or split bengal gram – 1 tbsp
- One bay leaf
- Black cumin – 1 tsp
- Aniseed – 1/4 tsp
- Salt to taste
- Chopped cilantro for garnishing.
Masala or Spices:
- Coriander seeds – 1/2 tbsp
- Chana dal or Split bengal gram – 1/2 tbsp
- Urad dal or Split white lentils – 1 tsp
- Dry red chilies – 5
- Peppercorns – 5
- Cloves – 4
- Cinnamon stick – 1/2″
- Cumin seeds – 1 tsp
Method of Preparation:
- Wash and soak rice for 20 minutes.
- Heat a tsp of oil in a frying pan and add all the masala ingredients one by one.
- Fry till the dals become golden brown.
- Remove from heat, cool it and grind it to a coarse powder.
- Boil 4 cups of water and add bay leaf, black cumin, aniseed and finally add the soaked rice.
- Add a little salt. Cook the rice and drain extra water.
- Heat another deep bottomed pan, add the remaining oil.
- Add mustard seeds. Once they splutter, add urad dal, chana dal and green chilies.
- Fry till the dal becomes golden brown and add onions followed by salt. Remember to add less salt since we have already salt to the rice.
- Saute onions till it becomes translucent.
- Now add the cut eggplants and cook until the eggplants become soft and crisp.
- Add the ground masala with a little water and cook for 5 to 10 minutes over low heat.
- Now add the cooked rice and mix well.
- Garnish with chopped cilantro.