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Vangi Bath (Brinjal Rice)

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Vangi Bath is a delightful dish of brinjal rice hailing from Karnataka's culinary tradition. This Vangi Bath recipe incorporates vangi bath masala powder and tamarind pulp as its primary components.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 2
Calories 687 kcal

Ingredients
  

For Cooking Rice

  • 225 grams sona masuri rice or 1 heaped cup of rice
  • ¼ teaspoon salt
  • 2 cups water

For Preparing Tamarind Pulp

  • ½ tablespoon tightly packed tamarind
  • ¼ cup hot water

Other Ingredients

  • 2 tablespoons peanut oil – can also use sesame oil or sunflower oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • 2 tablespoons roasted peanuts or cashews
  • 1 sprig curry leaves or 10 to 12 curry leaves
  • ⅛ teaspoon asafoetida (hing)
  • 1 to 2 dry red chilies
  • 200 grams small to medium sized green or purple brinjal (baingan or vangi or egg plant) – cut in long pieces and soaked in salted water for 15 to 20 minutes
  • ¼ teaspoon turmeric powder
  • 2 to 2.5 tablespoons vangi bath masala powder
  • salt as per taste
  • 2 tablespoon fresh grated coconut, optional
  • ¼ to ½ teaspoon jaggery powder
  • 2 to 3 tablespoons chopped coriander leaves – optional

Instructions
 

Preparation

  • First soak 1 heaped cup rice in water for 30 minutes. Use any regular rice. I used sona masuri rice.
  • Then pressure cook the rice with 2 cups water, ¼ teaspoon salt for 3 to 4 whistles on a medium flame or for 11 to 12 minutes. You can also cook the rice in a pot. If cooking in a pot, then you may need to add more water.
  • Soak ½ tablespoon tightly packed tamarind in ¼ cup hot water for 20 to 30 minutes.
  • Later squeeze the soaked tamarind in the water to get the tamarind pulp. Strain and keep aside.
  • When the pressure settles down on its own, open the cooker’s lid and fluff the rice. 
  • You can allow the rice to cool in the cooker itself or spread rice on a large plate/thali or tray. Allow the cooked rice grains to become warm or cool down. Cover and keep so that the rice grains do not dry out.
  • When the rice is cooking, rinse the brinjals. Remove the crowns of the brinjals and slice them vertically in 4 long pieces. As soon as you chop them, place them in a bowl containing water to which some salt has been added. 
  • Do make sure that there is sufficient water covering the brinjals. Allow them to be in the salted water for 15 to 20 minutes.

Making Vangi Bath

  • Heat 2 tablespoons peanut oil (can also use sesame oil or sunflower oil) in a pan or kadai.
  • Add ½ teaspoon mustard seeds.
  • Once the mustard seeds begin to crackle, then add ½ teaspoon urad dal.
  • Next add 2 tablespoons roasted peanuts or cashews.
  • Saute till the urad dal becomes golden.
  • Then add 1 to 2 dry red chilies, 1 sprig curry leaves or 10 to 12 curry leaves and ⅛ teaspoon asafoetida (about 2 pinches of asafoetida).
  • Add the brinjals. Just remove the brinjals from the salted water and add in the pan. Be careful as the mixture splutters when adding brinjals.
  • Mix them with the rest of the tempering mixture.
  • Add ¼ teaspoon turmeric powder. Also add salt as per taste.
  • Mix the turmeric powder and salt very well.
  • Cover the pan with a lid and let the brinjals get half-cooked. Do check at intervals. While cooking, if the brinjals start sticking to the pan then add some water. Then cover and cook.
  • Half cook the brinjals.
  • Once they are half done, then add the tamarind pulp.
  • Then add 2 to 2.5 tablespoons vangi bath masala powder.
  • Mix very well and continue to cook without the lid. If the masala along with brinjals start sticking to pan, then add ¼ cup water and continue to cook.
  • Once the brinjals are cooked well, add 2 tablespoons grated coconut and ¼ to ½ teaspoon jaggery powder.
  • Mix again very well. The brinjal masala is thick. But for some moisture you can have a semi gravy consistency in the brinjal masala.
  • Keep the pan down and add rice in two to three parts. Mix gently.
  • Add the next portion of rice and then mix well.
  • Mix gently but very well so that everything is mixed evenly.
  • Serve vangi bath with raita, papads or chips.

Nutrition

Calories: 687kcalCarbohydrates: 106gProtein: 13gFat: 22gSaturated Fat: 5gSodium: 1523mgPotassium: 549mgFiber: 9gSugar: 7gVitamin A: 430IUVitamin C: 134.6mgCalcium: 79mgIron: 2mg
Keyword Vangi Bath (Brinjal Rice)
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