Vangi bath recipe | Spicy eggplant rice recipe

Last updated on October 8th, 2019

Vangi bath recipe. Tasty and flavorful one pot rice dish for all eggplant lovers. Spicy, robust and best vangi bath recipe with homemade vangi bath masala powder.

Vangi bath recipe with step by step photos. Vangi bath recipe is a popular variety rice from Karnataka and Maharastra.  Vangi bath recipe is prepared by tossing spicy eggplant with rice. This brinjal rice is a very quick and popular meal option for busy days. Few more popular quick meal options are tawa pulao, easy veg pulao, lemon rice, coconut milk rice recipes. Here I am sharing Karnataka vangi bath.

Karnataka vangi bath recipe is easy to make. If you have the vangi bath masala powder handy the whole recipe can be made in 15 minutes. In this recipe I have shared the method for making homemade vangi bath masala powder. This masala powder is also used to make khara bath in karnataka. some more tasty karnataka special recipes shared in the blog are akki roti, ennegayi, mysore rasam, udupi sambar recipes.

The taste of vangi bath greatly depends on vangi bath masala powder. I always prefer to make homemade vangi bath masala powder. However I have tried some organic locally made vangi bath masala powder and liked it too. You can also use MTR vangi bath powder for this recipe.

To make vangi bath recipe use cooked and cooled rice. Leftover rice can also be used to make this brinjal rice. This is a really easy dish that even students, bachelors can prepare with minimum work. Just cook the eggplants and season with spice powder. Further add the cooked rice and toss.

I know two ways for making vangi bath. The first and easy method I have shared here. The second way is to stuff the masala powder in tiny eggplants and saute them. The spice powder I am sharing today is similar to MTR brand vangi masala powder. You can alter the proportion of ingredients to suit your taste. You can use green eggplants or tender purple eggplants in this recipe. The eggplants should be tender and fresh for best tasting vangi bath.

Preparing vangi bath is very easy once the powder and rice is ready. This rice suits well for lunch box too. It tastes very good even at room temperature.

You can serve vangi bath with raita,chips, pickle.

If you are looking for more eggplant recipes do check bagara baingan, barli vangi, begun bhaja, ennai kathrikai kuzhambu recipes

How to make vangi bath recipe or brinjal rice recipe

1.Heat 2 teaspoons oil in  a kadai and fry coriander seeds,channa dal,black peppercorns,dried red chillies until fragrant. Remove to a plate.Switch off the heat and in the same kadai fry the coconut pieces for just 2-3 minutes.Allow to cool and grind everything to a coarse powder.

2.Soak rice in water for 20 minutes,drain and cook the rcie.Rice should be fluffy and grains should remain separate. Tips and tricks fr cooking rice.

3. In a kadai heat 3-4 teaspoons oil and temper with mustard,cumin,bay leaf,curry leaves,cardamom and cloves.Add cashews,channa dal and fry well.Add the slit green chillis and saute.

4.Add the cubed egg plants,salt,turmeric powder and half of the prepared spice powder.Mix well and cook till eggplants are soft.

5.Add the cooked rice,remaining spice powder and 2 teaspoons oil.Close the the pan and let it sit for 10 minutes.

6. Open the pan and mix gently.

7. Serve vangi bath with chips.

Vangi bath recipe card below:

Vangi bath recipe | How to nake vangi bath powder | karnataka vangi bath recipe

Harini

Vangi bath recipe - robust, spicy and delicious brinjal rice recipe from Karnataka cuisine

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course main

Cuisine Indian, Karnataka, south indian

Servings 3

Calories 558 kcal

Ingredients

  

1x2x3x

• 2 cups rice cooked and cooled
• 20 small eggplants
• 1 bay leaf
• 10-12 curry leaves
• 2 green chillies
• 1 teaspoon cumin seeds
• 1 teaspoon mustard
• 2 cloves cardamoms
• Salt
• 6 teaspoons oil
• To fry and grind:
• 2 tablespoons channa dal
• 1 1/2 tablespoons coriander seeds
• 1/2 teaspoon black pepper corns
• 3-4 dried red chillies
• 4-6 small pieces of coconut

Instructions

 

• Heat 2 teaspoons oil in a kadai and fry coriander seeds,channa dal,black peppercorns,dried red chillies until fragrant. Remove to a plate.Switch off the heat and in the same kadai fry the coconut pieces for just 2-3 minutes.Allow to cool and grind everything to a coarse powder.
• Soak rice in water for 20 minutes,drain and cook the rcie.Rice should be fluffy and grains should remain separate. Tips and tricks fr cooking rice.
• In a kadai heat 3-4 teaspoons oil and temper with mustard,cumin,bay leaf,curry leaves,cardamom and cloves.Add the slit green chilli and saute.Add the cubed egg plants,salt,turmeric powder and half of the prepared spice powder.Mix well and cook till eggplants are soft.
• Add the cooked rice,remaining spice powder and 2 teaspoons oil.Close the the pan and let it sit for 10 minutes.
• Open the pan and mix gently.
• Serve hot with chips.

Notes

1. You can vary the spice powder proportion as per your preference.
2.if you have remaining spice powder,store it airtight.

Nutrition

Serving: 3gCalories: 558kcal

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