Vangi Bath (brinjal rice) is a unique Karnataka dish, offering the essence of fried brinjal with rice. It is a tasty, filling, and simple to make rice dish known in Karnataka and Maharashtra foods. The distinction comes from the spice mixture added to the rice dish. Vangi is the Kannada and Maharashtrian word for eggplant (aubergine or brinjal), and bath is rice.
Preparing a vangi bath is simple. All you need is to cook the rice first and set up the brinjal gravy. At that point, blend the rice in with the brinjal gravy. If that you have cooked rice or extra rice, the vangi bath is faster to get ready.
Vangi Bath is a tasty dish made with brinjals, spice powder, flavors, and herbs for the brinjal rice recipe, with an extraordinary zest blend that improves the eggplant flavor.
Preparation Time: 30 Mins; Cook Time: 20 Mins
For Cooking Rice:
- 225 grams Sona masuri rice or one stacked cup of rice
- ¼ teaspoon salt
- 2 cups water
For Preparing Tamarind Pulp
- ½ tablespoon tightly stuffed tamarind
- ¼ cup hot water
- Two tablespoons peanut oil – can likewise utilize sesame oil or sunflower oil.
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- Two tablespoons roasted peanuts or cashews.
- One branch curry leaves or 10 to 12 curry leaves
- ⅛ teaspoon asafoetida (hing)
- 1 to 2 dry red chilies
- 200 grams little to medium measured green or purple brinjal (baingan or vangi or eggplant) – cut in long pieces and soaked salted water for 15 to 20 minutes
- ¼ teaspoon turmeric powder
- 2 to two and a half tbsp. vangi bath masala powder
- salt according to taste
- Two tablespoons new ground coconut, optional
- ¼ to ½ teaspoon jaggery powder
- 2 to 3 tbs cut coriander leaves – optional
Instruction Of Preparation
- First, soak one stacked cup of rice water for 30 minutes. Use any regular rice.
- At that point, pressure cook the rice with 2 cups water, ¼ teaspoon salt for 3 to 4 whistles on a medium fire or 11 to 12 minutes. You can likewise cook the rice in a pot. Assuming cooking in a pot, you may have to add more water.
- Soak ½ tablespoon tightly pressed tamarind in ¼ cup heated water for 20 to 30 minutes.
- Later crush the absorbed tamarind the water to get the tamarind mash. Strain and keep to the side.
- At the point when the pressure settles down all alone, open the cooker’s top and fluff the rice.
- You can permit the rice to cool in the actual cooker or spread rice on a large plate/thali or plate. Allow the cooked rice grains to turn out to be warm or cool down. Cover and keep so the rice grains don’t dry out.
- At the point when the rice is cooking, rinse the brinjals. Eliminate the crowns of the brinjals and cut them in an upward direction in 4 long pieces. When you chop them, place them in a bowl containing water to which some salt has been added.
- To ensure that there is adequate water covering the brinjals. Put in the salted water for 15 to 20 minutes.
Preparing Vangi Bath
- Heat 2 tablespoons of peanut oil (can likewise utilize sesame oil or sunflower oil) in a dish or Kadai.
- Add ½ teaspoon mustard seeds.
- When the mustard seeds start to crackle, at that point, add ½ teaspoon urad dal.
- Next, add two tablespoons of broiled peanuts or cashews.
- Saute till the urad dal gets golden
- At that point, add 1 to 2 dry red chilies, one branch curry leaves, or 10 to 12 curry leaves and ⅛ teaspoon asafoetida (around two portions of asafoetida).
- Add the brinjals. Remove the brinjals from the salted water and include the container. Be cautious as the combination splutters while adding brinjals.
- Blend them in with the remainder of the tempering combination.
- Add ¼ teaspoon turmeric powder. Additionally, add salt according to taste.
- Blend the turmeric powder and salt well
- Cover the container with a top and let the brinjals get half-cooked. Do check at intervals. While cooking, if that the brinjals begin sticking to the dish, add some water. At that point, cover and cook.
- Half cook the brinjals. When they are half done, at that point, add the tamarind mash.
- Mix 2 to 2.5 tablespoons vangi bath masala.
- Blend quite well and keep on cooking without the cover. If the masala alongside brinjals begins sticking to the pan, add ¼ cup water and keep cooking.
- When the brinjals are cooked well, add two tsp ground coconut and ¼ to ½ tsp jaggery powder.
- Blend again well overall. The brinjal masala is thick. In any case, for some moisture, you can have a semi sauce consistency in the brinjal masala.
- Hold the pan down and add rice in a few sections. Mix gently.
- Add the following segment of rice and afterward mix well.
- Mix gently yet very well so that everything is blended evenly.
However, brinjal is not a favorite vegetable for most people after eating a short form of Vaangi Bhaat -A well-known dish from Karnataka called brinjal rice. A perfect potluck and lunch box recipe simple to prepare on workdays. Serve with: Raitha (a blend of curd and vegetables like onions, cucumber, or tomato).