Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
4 mins delivery
Vangi Bath
Serves 3
50 mins
518 Kcal
Vangi Bath is one of the tastiest and most aromatic rice preparations from South India, which is made mainly with eggplants (brinjals) and a special spice mix. This is a wonderful recipe of vangi bath, perfect for an instant dish or to serve your guests, as it has a delectable flavour. First, wash and chop two medium eggplants into little cubes. Throw in two tablespoons of oil in the pan. Fry the chopped eggplants until they slightly soften and brown a little. Remove the eggplants and keep them aside. Add 1 Tsp of mustard seeds, a teaspoon of urad dal, and a pinch of hing (asafoetida) to the same pan. Add one chopped onion, two green chillies, and a handful of curry leaves when they crackle. Saute until tender and translucent. Add 1 cup washed rice to this pan, mix well over a couple of minutes, and then add the saut ed eggplants to the pan, add 2 cups water, salt to taste, bring to a boil, and cover and cook until the rice is fluffy and done. To finish, sprinkle fresh coriander leaves on top before serving for that extra flavour burst. This vangi bath recipe is a piece of cake to prepare and, at the same time, packs enough flavour and nutrients. Enjoy it hot, provided one can endure some unorthodox toppings, dollops of yoghurt or pickle for a perfectly satisfying meal!
Ingredients required for Vangi Bath
- 3 cup rice
- 2 tbsp oil
- 1 tsp cumin
- 1 tsp mustard
- 1 tsp urad dal
- 1 tsp chana dal
- Curry leaves
- 1 red chilli
- 2 brinjal
- ¼ tsp turmeric
- 2 tbsp peanuts
- 1 tsp salt
- 2 tbsp coriander
- 1/2 tsp jaggery
Cooking steps for Vangi Bath
- 1Heat 2 tablespoons of oil in a big kadai or frying pan over a medium flame.
- 2You can use a good quality oil for better flavour. Vegetable or coconut oil will work great.
- 3Put in 1 Tsp of mustard seeds once the oil is hot. Let them splutter for a few seconds.
- 4Add 1 Tsp cumin seeds, 1 Tsp urad dal, 1 Tsp chana dal, and 2 Tbsp peanuts. Stir over the lentils turning golden and peanuts crunchy, about 2-3 minutes.
- 5Add a few curry leaves and one dried red chilli to the pan. Fry for about another minute so the juices ooze into the oil.
- 6Add chopped brinjals. Fry for about 2 minutes till it becomes soft.
- 7Add ¼ teaspoon of turmeric powder and pour in 1/2 cup of tamarind extract and 1/2 teaspoon of salt to this brinjal mixture. Mix well so that the brinjals are coated well with the spices.
- 8Cover the kadai with a lid. Let the mixture boil for about 5 minutes.
- 9This would let the brinjals cook through, along with allowing the flavour from the tamarind and spices to sip.
- 10Once the brinjals are done, add two tablespoons of prepared vangi bath masala powder and 1/2 teaspoon of jaggery, if you are using it.
- 11The jaggery is something that balances the tartness from the tamarind and makes the dish taste well-balanced.
- 12Now add 3 cups of cooked rice into the brinjal mixture and gently mix everything while trying to make sure that the masala is well distributed in all the rice and does not break the rice grains.
- 13Let the mixture cook, and add salt, if necessary.
- 14Cover the kadai once again. Simmer for another 5 minutes.
- 15This would ensure that the rice absorbs the masala and flavours from the brinjals completely.
- 16Once it's done, turn off the stove and add two tablespoons of fresh coriander leaves for garnish. This would give it a very fresh look. Serve Vangi Bath hot with a side of raita or yoghurt for a quick and tasty delight.