VANGI BATH

Vangi bath or brinjal (eggplant) rice is a South Indian dish originated from the state of Karnataka. Eggplant is the main ingredient of this recipe. A special spice mix is added to it, which gives all the flavour to the dish.

The spice mix added to the recipe is readily available in stores but, homemade masala tastes much better to any store bought masala. This masala can be stored at room temperature for upto 6 months.

Vangi bath is a great lunch box recipe. It goes really well with any kind of raita or fryums.

ABOUT THE RECIPE:

There are so many ways to make the spice mix. This is the recipe that, I usually use for the vangi bath. I’ve used dessicated coconut in this recipe since, using fresh coconut can decrease the shelf life of the spice mix. This spice mix can be stored at room temperature for upto 6 months.

I’ve used fairytale eggplant for this recipe. Any kind of eggplant works fine for this recipe. Also, I’ve made this recipe with freshly cooked sona parboiled rice. It can also be made with any kind of rice and, also leftover cooked rice.

INGREDIENTS FOR VANGI BATH:

FOR THE SPICE MIX:

• CORIANDER SEEDS – 1 TBSP
• CHANA DHAL – 1 TBSP
• URID DHAL – 1/2 TBSP
• CUMIN SEEDS – 1 TSP
• PEPPERCORNS – 1 TSP
• FENUGREEK SEEDS – 1/2 TSP
• TAMARIND – 1 INCH
• JAGGERY – 1 TSP
• KASHMIRI RED CHILLIES – 5 NOS.
• DESSICATED COCONUT – 1 TBSP
• CINNAMON STICK – 1 INCH
• CLOVES – 3 NOS.
• CARDAMOM – 2 NOS

MAIN INGREDIENT:

• EGGPLANT – 500 GMS
• WHITE RICE – 1 CUP
• GREEN CHILLIES – 2 NOS.
• CURRY LEAVES – 10-15 NOS
• ASAFOETIDA – 1/2 TSP
• PEANUTS – 1 TBSP
• GRAM DHAL – 1 TSP
• URID DHAL – 1 TSP
• MUSTARD SEEDS – 1 TSP
• OIL – 2 TBSP
• SALT – AS REQUIRED

HOW TO MAKE VANGI BATH:

• Wash and cook the rice. It has to be grainy and, should not be mushy.

• Cut the eggplant and, put the eggplant in the water until, it’s ready to be cooked.

• Heat a pan and, add the chana dhal and urid dhal to it. Roast it until it turns golden brown.

• Then add the coriander seeds, cumin seeds, peppercorns and fenugreek seeds to the same pan and dry roast it for 10 seconds.

• After 10 seconds, add cinnamon stick, cloves, cardamom, tamarind and dessicated coconut and roast it for another 10 seconds.

• Once it is roasted, add 2 drops of oil and, slightly saute the ingredients in it and, then transfer it to a plate.

*The oil is added to give the bright color to the ingredients while grinding.

• Then add 1/4 tsp of oil and, add the kashmiri red chillies to it.

• Roast it for 10 seconds and transfer it to the same plate. Let all the ingredients cool down completely.

• Meanwhile, heat a kadai and, add 2 tbsp of oil to it.

• Once the oil is heated, on a medium-high flame, add the mustard seeds, urid dhal and gram dhal to it and, fry it until it turns light golden brown.

• Then add the peanuts to it and, fry them until they start to crackle and, their color changes.

• Then add the curry leaves and green chillies to it and saute it for 10 seconds.

• Now add the eggplant to it and, mix them well, so that all the pieces are coated in the oil.

• Cook it until it turns soft and edible. It shouldn’t turn mushy.

• Meanwhile, the ingredients would have cooled down completely. Transfer them to a blender along with a teaspoon of jaggery powder and, blend them to a fine powder.
• Once the eggplant is cooked completely, turn the flame to low and, add 2 tbsp of the blended powder and asafoetida to it.

• Mix them well and, let it cook for 10-15 seconds.

• Then add the cooked white rice to it and, mix everything well. Let the masala gets mixed completely in the rice.

• Once the masala is completely mixed with the rice, turn off the flame.

YUMMY AND DELICIOUS VANGI BATH IS READY.

SERVE IT WITH YOUR FAVOURITE KIND OF RAITA OR ANY KIND OF FRYUMS.

I HAD MY VANGI BATH WITH CUCUMBER RAITA AND POTATO CHIPS.

VARIATIONS:

• Any kind of eggplant can be used.
• Adding dessicated coconut helps to increase the shelf life of the spice mix. If you use fresh coconut try to finish it within 1 month.
• I’ve used freshly cooked sona parboiled rice. Any kind of rice can be used and, leftover rice can also be used.
• Adding green chilly is optional. The spiciness can be reduced by avoiding the green chillies.
• Only 2 drops of oil should be added while roasting the ingredients. Adding too much of oil can make the spice mix, smell bad while storing it for more than 1 month.

NOTE:

Vangi bath is a great lunch box recipe. It tastes better when it is consumed after 2 to 3 hours of making it. The rice gets soaked completely in the spice blend and, tastes much better, while having it for lunch.

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VANGI BATH

Recipe by foodpassion1513Course: Lunch box recipe, Rice dish, variety rice, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

150

kcal

Vangi bath or brinjal (eggplant) rice is a South Indian dish originated from the state of Karnataka. Eggplant is the main ingredient of this recipe. A special spice mix is added to it, which gives all the flavour to the dish.
The spice mix added to the recipe is readily available in stores but, homemade masala tastes much better to any store bought masala. This masala can be stored at room temperature for upto 6 months.
Vangi bath is a great lunch box recipe. It goes really well with any kind of raita or fryums.

Ingredients

• FOR THE SPICE MIX:

• CORIANDER SEEDS – 1 TBSP

• CHANA DHAL – 1 TBSP

• URID DHAL – 1/2 TBSP

• CUMIN SEEDS – 1 TSP

• PEPPERCORNS – 1 TSP

• FENUGREEK SEEDS – 1/2 TSP

• TAMARIND – 1 INCH

• JAGGERY – 1 TSP

• KASHMIRI RED CHILLIES – 5 NOS.

• DESSICATED COCONUT – 1 TBSP

• CINNAMON STICK – 1 INCH

• CLOVES – 3 NOS.

• CARDAMOM – 2 NOS

• MAIN INGREDIENT:

• EGGPLANT – 500 GMS

• WHITE RICE – 1 CUP

• GREEN CHILLIES – 2 NOS.

• CURRY LEAVES – 10-15 NOS

• ASAFOETIDA – 1/2 TSP

• PEANUTS – 1 TBSP

• GRAM DHAL – 1 TSP

• URID DHAL – 1 TSP

• MUSTARD SEEDS – 1 TSP

• OIL – 2 TBSP

• SALT – AS REQUIRED

Directions

• Wash and cook the rice. It has to be grainy and, should not be mushy.
• Cut the eggplant and, put the eggplant in the water until, it’s ready to be cooked.
• Heat a pan and, add the chana dhal and urid dhal to it. Roast it until it turns golden brown.
• Then add the coriander seeds, cumin seeds, peppercorns and fenugreek seeds to the same pan and dry roast it for 10 seconds.
• After 10 seconds, add cinnamon stick, cloves, cardamom, tamarind and dessicated coconut and roast it for another 10 seconds.
• Once it is roasted, add 2 drops of oil and, slightly saute the ingredients in it and, then transfer it to a plate.
• *The oil is added to give the bright color to the ingredients while grinding.
• Then add 1/4 tsp of oil and, add the kashmiri red chillies to it.
• Roast it for 10 seconds and transfer it to the same plate. Let all the ingredients cool down completely.
• Meanwhile, heat a kadai and, add 2 tbsp of oil to it.
• Once the oil is heated, on a medium-high flame, add the mustard seeds, urid dhal and gram dhal to it and, fry it until it turns light golden brown.
• Then add the peanuts to it and, fry them until they start to crackle and, their color changes.
• Then add the curry leaves and green chillies to it and saute it for 10 seconds.
• Now add the eggplant to it and, mix them well, so that all the pieces are coated in the oil.
• Cook it until it turns soft and edible. It shouldn’t turn mushy.
• Meanwhile, the ingredients would have cooled down completely. Transfer them to a blender along with a teaspoon of jaggery powder and, blend them to a fine powder.
• Once the eggplant is cooked completely, turn the flame to low and, add 2 tbsp of the blended powder and asafoetida to it.
• Mix them well and, let it cook for 10-15 seconds.
• Then add the cooked white rice to it and, mix everything well. Let the masala gets mixed completely in the rice.
• Once the masala is completely mixed with the rice, turn off the flame.
• YUMMY AND DELICIOUS VANGI BATH IS READY.

Notes

• VARIATIONS:
  Any kind of eggplant can be used.
  Adding dessicated coconut helps to increase the shelf life of the spice mix. If you use fresh coconut try to finish it within 1 month.
  I’ve used freshly cooked sona parboiled rice. Any kind of rice can be used and, leftover rice can also be used.
  Adding green chilly is optional. The spiciness can be reduced by avoiding the green chillies.
  Only 2 drops of oil should be added while roasting the ingredients. Adding too much of oil can make the spice mix, smell bad while storing it for more than 1 month.
  
• NOTE:
  Vangi bath is a great lunch box recipe. It tastes better when it is consumed after 2 to 3 hours of making it. The rice gets soaked completely in the spice blend and, tastes much better, while having it for lunch.