Vangi bath is a rice mixed with Brinjal. It’s very popular in Karnataka. The ingredients slightly differ from place to place. Some people make their own spice powder for this rice and some uses ready made spice powder. I have used ready made spice powder, “MTR Vangi bath”.
It’s a quite easy recipe and ideal for lunch box with a combination of raita. Here rice needs to be cooked first and then make a dry gravy out of brinjal and spices. Then Mix with rice.
- Basmati or Sona Masuri rice – 1 cup
- Tamarind – 1 tbp
- Seasoning – mustard seeds, urad dal, chana dal – 1 tsp
- Cashews – 5 to 6 full pieces
- Curry and Coriander leaves – few
- Salt – 2 tbsp
- Oil – 3 tbsp
- Ghee – 1 tbsp
- Green Brinjal – 2 to 3 medium sized (diced)
- Vangi Bath masala powder – 2 tbsp
- Green peas – 1/2 cup (optional)
- Turmeric and red chili powder – 1 tbsp
Get all the ingredients ready. Soak 1 cup of rice in water for 20 mins. After that cook that rice in pressure cooker with 1/2 tbsp of salt and 1 tbsp oil. The amount water could be very little less than usual for cooking the rice, since we need to mix with brinjal later.
Soak 1 tbsp of tamarind in 3 tbsp of hot water for 20 mins. Later squeeze and extract the tamarind pulp and keep it aside.
Heat 2 tbsp of oil and 1 tbsp of ghee in a wide pan. Add mustard seeds, cumin seeds, urad dal, chana dal and cashew nuts into that. Saute well until it gets roasted.
Add onion, curry leaves and fry them until the onions turns into golden brown color.
Once the onion is cooked well, add diced brinjals and green peas also into that and saute everything well.
After a few mins, add salt, turmeric and chili powder, mix everything well. After 2 mins, add tamarind pulp also into that and mix well.
Add vangi bath powder into that mixture and saute everything well, until it becomes a dry gravy.
Once it is ready, mix with the cooked rice.
Mix gently until everything blends well and turn off the burner. Garnish with coriander leaves at the end.
Yummy brinjal rice is ready to be served.
Happy Cooking 🙂
Categories: Rice and Pulao Varieties