Vangi Bath | Brinjal Rice

Vangi Bath | Brinjal Rice

I didn't knew there is anything call Vangi Bath until I saw it in blogosphere once I started blogging and that made me curious to know what exactly is this dish that hails from Karnataka, after Bisi Bela Bath this one is next on my favorite list now.  Initially I thought it's one of the complicated dish after all to cook rice, make masala powder, cook brinjal with spices that some work.  But then when I tried it I knew how wrong I was!

Though you might think the procedure is long but it's actually quite easy and different from all those variety rice, I made this few times and not to mention DH doesn't crib to eating this so I don't have to worry much, few of my friends were asking me to blog this recipe for long time which I am at last able to do it today :).  This is made with fresh rice but you can also use leftover rice and that's makes this more quicker and wonderful way to use the leftovers :D ..I do that most of the time. 

Serves - 2

Cooked Rice - 2 cups
Eggplant/Brinjal - 5-6 small one or 2 long ones (medium size)
Asafoetida /Hing - 1/8 tsp
Mustard Seeds - 1/2 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Curry leaves - 1 sprig
Green Chilies - 4
Cashewnut - 10-15
Tamarind Pulp - 2 tbsp
Turmeric Powder - 1/2 tsp
Oil - 2 tbsp
Grated Coconut - 2 tbsp
Salt - to taste

For Vangi Bath Masala Powder

Channa Dal - 2 tbsp
Urad Dal - 2 tbsp
Coriander Seeds - 2 tbsp
Dry Red Chilies -4
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Cinnamon - 1" Stick
Cloves - 3
Green Cardamom - 2
Dry Coconut - 2 tbsp [ I don't use dry coconut for making powder]


1. Roast all the ingredients for the masala powder each separately until golden brown and grind to fine powder. 
~ I generally don't use coconut in making powder so I can store these for later use. 

2. Wash and cut brinjal into 1" inch length, if using small ones cut into 6 or 8 long pieces and immerse in water, slit the chilies.   

3. In a pan heat oil, add hing, mustard seeds and allow to crack. Add urad, channa dals, curry leaves, green chilies and cashews roast until light golden brown. 

4. Add brinjal pieces, turmeric powder and cook until it changes color and become soft.  
~ I forgot to add turmeric powder !!

5. Add 2 tbsp of ground masala, mix well and roast for a minutes.  Add tamarind pulp, salt and simmer for 5 minutes or until brinjal gets cooked but not mashed.

6. Add coconut and rice and mix gently.  Adjust salt if required.  

Serve with any raitha of your choice and/or chips.  We had it with plain curd and tomato, onion chutney

Have a nice day ~~