Vangi Bath
Rice tossed with tender brinjal pieces in a roasted vangi bath spice powder of coriander, dals and coconut, a favourite everyday mixed rice of Karnataka.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Heavy pan
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 9 g
- carbs
- 44 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 280 kcal
Instructions
- 1
Heat oil in a pan and let the mustard seeds pop. Add chana dal, urad dal and curry leaves, frying until golden.
- 2
Add the brinjal (aubergine) pieces, turmeric and salt. Fry and stir for 3-4 minutes.
- 3
Cover the pan and cook on medium-low heat. Let the brinjal become soft, about 8-10 minutes.
- 4
Stir in the tamarind pulp and vangi bath spice powder to coat the brinjal. Cook for 2-3 minutes.
- 5
Add the roasted peanuts and stir well.
- 6
Add the cooled cooked rice in batches. Gently fold it in until evenly coated with the brinjal masala (spiced mixture).
- 7
Check and adjust the salt. Cover and let it rest for 5 minutes before serving.
Chef's tips
Use small, tender brinjals for the best texture, and cook them fully soft before adding the rice. Freshly roasted and ground vangi bath powder gives noticeably more aroma than shop-bought versions.
Ingredient substitutions
- vangi bath powder → a homemade mix of roasted coriander seeds, dried red chillies, chana dal, urad dal and a little cinnamon and clove
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently in a pan with a few drops of oil to loosen the grains.
Common mistakes to avoid
- •Adding rice while still warm, which turns the dish mushy instead of having distinct grains.
Serving suggestions
Cooked Vangi Bath?
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