vangi bath recipe
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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
30 mins
Total Time55 mins
Course: Main Course
Cuisine: Indian
Servings: 3

Ingredients

  • 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

To temper

  • 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

Instructions

  • 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.

Notes

  • You can chop the brinjals finely if you like it that way…
  • You can garnish with coriander leaves if u want.