Vangi Bath recipe
Vangi bath is brinjal rice a popular karnataka dish, with flavourful spices. Makes a perfect one pot dish, lunch box favorite too.
Prep Time5 mins
Cook Time20 mins
Total Time55 mins
- 10 Brinjal small
- 1 cup Rice Basmati
- 1 tsp Tamarind tightly packed
- ¼ tsp Turmeric
- 2 Green chilli
- 1 sprig Curry leaves
- 1 tbsp Ghee
- Salt - As needed
- 1 inch Ginger piece
To roast and powder
- 2 tbsp Coconut grated
- 1 tbsp chana dal
- 1 tsp Urad dal
- 1 tsp Coriander seeds
- 7 Black pepper
- 3 Red chilli
- 1 tbsp Oil
- 1 piece Cinnamon
- 1 Cloves
- 1 Cardamom
- 1 Bay leaves
- 1/2 tsp Mustard
- 1 tsp Urad dal
- 1 tsp Chana dal
Soak rice for minimum 10 mins,cook it with salt for 3 whistles in medium flame after first whistle.( I used 1: 1& 1/2 , rice : water ratio)
You can cook the rice with the whole garam masalas- cloves, cardamom, cinnamon, bay leaves too.
Cool the cooked rice and keep aside.
Extract tamarind juice from tamarind, by soaking it in hot water for 15 mins. Total water should be not more than 1/2 cup.
Roast all the ingredients except coconut, with few drops of oil under "To roast and grind" to golden brown/nice aroma rises. coconut can be roasted very slightly, so add it lastly.
Cool it and powder it and keep aside.
Cut brinjal into finger length strips and keep it immersed in water till use. cut ginger into thin strips and slit green chillies.
Heat pan/ kadai with a tsp oil and add items under "to temper", roast it nicely.
Once done add ginger,green chillies and curry leaves.
Add brinjals with turmeric and fry till soft for 2 minutes in medium flame.
Pour in the tamarind juice, required salt for brinjal and bring it to boil.
Add the ground masala and simmer for 2-3 minutes or till brinjal gets cooked.
Take care that brinjal doesn't gets mashed. At the end the masala will become a thick paste and shiny.
Switch off flame, mix gently with the cooked rice.
- You can chop the brinjals finely if you like it that way…
- You can garnish with coriander leaves if u want.