Vangi Bath | Brinjal Rice
Vangi Bath is an easy and tasty flavoured rice recipe made with brinjals and a unique blend of spices. The term Vangi translates to brinjals or eggplant and bath means cooking together. It is one of the popular south indian rice recipe which can be made for breakfast, lunch and dinner.
1 tbsp Channa dal
1 tbsp Urad dal
1 tbsp Coriander seeds
4 Red chilies
1 tbsp Sesame seeds
½ inch piece Cinnamon
1 tsp Fenugreek seeds
2 tbsp Desiccated Coconut
2 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
2 tbsp peanut
few curry leaves
1 dried red chilli
¼ tsp turmeric
½ cup tamarind extract
1 tsp salt
3 cup cooked rice
2 tbsp coriander (finely chopped)
For Vangi Bath Masala Powder:
Dry roast all the ingredients individually, that is mentioned for the spice powder.
Let the roasted ingredients cool down to room temperature and then grind them together into a coarse powder.
Making Vangi Bath:
Wash and cut the brinjals into pieces and soak them in salted water. This will prevent them from turning brown. Keep them aside.
Firstly, in a pan heat oil, add mustard seeds.Once the mustard seeds begin to crackle then add urad dal, chana dal, and peanuts.
Saute on medium flametill the urad dal becomes golden.
Now add few curry leaves and 1 dried red chilli. Saute well.
Further add brinjal pieces and saute for 2 minutes.
Also add ¼ tsp turmeric, ½ cup tamarind extract and ½ tsp salt. Mix well, cover and cook for 5 mins.
Then add 2 to 2.5 tablespoons vangi bath masala powder and mix well.
Add 3 cup cooked rice and add ½ tsp salt. Mix well make sure that masala is well combined with rice.
Cover and simmer for 5 minutes or until the flavours are absorbed well.
Finally garnish with coriander leaves.
Serve vangi bath with raita and papads.
- You can use any type of brinjals - purple or green. But tender brinjal will taste better.
- Also, make sure to cook brinjal in tamarind extract to balance the flavour.
- Keep the chopped brinjals immersed in water until ready to use.
- Cook and cool the rice before using it in the recipe.