Vangi Bath is a South Indian rice recipe from Karnataka. It is a rice recipe prepared using eggplant. Vangi is also known as baingan, aubergine, eggplant, brinjal. This is quick and easy brinjal rice recipe which can also be prepared using leftover rice.
Also known as Vangi Bhath, is essentially from Karnataka cuisine but is also now prepared in different regions using local spices developing their own version. It is known to be a part of Maharashtrian cuisine as well, though the recipe defers a bit. The vangi bath powder is prepared from scratch using basic whole spices which gives the nice aromatic flavours. The addition of tamarind pulp in this dish is my favourite which balances the spices giving it a tangy taste.
I am a rice person and try out different versions of rice varieties at home. The South Indian cuisine or Karnataka cuisine to be specific has a lot of variety of rice preparations and the best part is, it is so easy to make at home and a good way to consume leftover rice as well.
This also makes for a good tiffin/lunch box recipe for kids. It is an easy weekday dinner recipe.
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Video Recipe –
What kind of rice can be used for Vangi Bath –
I usually use any short grain rice like kolam, Indrayani or similar for this recipe. Although any type of rice available at home can be used for this recipe.
What kind of eggplant to be used in Vangi Bath–
Mostly green elongated brinjal (eggplant) is used for this recipe. I also use small purple-green brinjals at times.
How to prepare –
If using leftover rice from last night, make sure to keep it out of the fridge before an hour of making this recipe.
Cut vangi (baingan) lengthwise and soak them in water to prevent turning black.
As brinjals have a lot of iron content it gets oxidized quickly when kept in an open-air after cutting. Make vangi bath powder using the provided recipe. It can also be prepared in advance and stored in an airtight container for a week in a cool place.
How to make Vangi Bath at home –
This is a super quick and easy recipe which requires good mixing of few ingredients. Heat oil and cook urad dal, roasted chana dal, peanuts curry leaves and turmeric powder. Next, add brinjal and cook till tender. Add salt and vangi bath powder and mix well. When brinjals are done add boiled rice and mix well. Finally, add tamarind pulp and mix. Serve hot.
Things to keep in mind for this recipe –
- Cut vangi into 1.5-inch pieces and do not overcook them.
- Add vangi bath masala as per taste. Homemade masala adds a nice aroma. Although store-bought masala can also be used.
- Short grain rice is preferred. Although any rice available can be used.
- If using leftover rice from the refrigerator, sprinkle some water after adding rice so that rice can be well steamed. Cover and cook for a min at the end.
Step by Step Vangi Bath Recipe –
Vangi Bath Masala –
• Heat oil in a pan. In oil, add whole red chilli and cook on a low flame for half a min.
• Next add urad dal, roasted chana dal, cloves and cinnamon. Give it a mix and cook on a low flame till aromatic.
• Also, add coriander seeds mix well and cook till lightly brown.
• Transfer to a mixer jar, let it cool.
• Add Kashmiri red chilli powder and grind into a powder.
Vangi Bath –
• Heat oil in a kadhai. I use my clay handi for this recipe.
• Add urad dal, roasted chana dal, whole red chilli and peanuts.
• Mix well and cook on a low flame till aromatic and lightly browned.
• Next, add curry leaves, turmeric powder and mix well.
• When cooked, add brinjal (strain excess water) which have been soaking. Mix well.
• To it add salt and mix well.
• Cover and cook on a low flame till brinjals are tender.
• Next, add vangi bath masala and mix well.
• Finally, add boiled rice and mix well. Cook for a min on a low flame.
•Finish it off with tamarind pulp to give it a tangy flavour.
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Vangi Bath Masala
- Oil - 1 Tsp
- Whole Red Chilli - 5 -6 Nos.
- Urad Dal - 1 Tbsp
- Roasted Chana Dal - 1 Tbsp
- Cinnamon - 1 Inch
- Cloves - 2-3
- Coriander Seeds - 2 Tbsp
- Kashmiri Red Chilli Powder – 2 Tbsp
Other Ingredients for Vangi Bath
- Oil - 1 Tbsp
- Urad Dal - 1/2 Tbsp
- Roasted Chana Dal - 1/2 Tbsp
- Peanuts - 1/2 Tbsp
- Whole Red Chilli - 2 No.
- Curry leaves - 8 - 10 Nos.
- Turmeric Powder - 1/2 Tsp
- Soaked Vangi/Baingan - 3 - 4 Nos.
- Salt to taste
- Vangi Bath Masala - 2 Tbsp
- Boiled Rice - 2 Cups
- Tamarind Pulp - 1 Tbsp
Vangi Bath Masala –
- Heat oil in a pan. Add whole red chilli and cook on a low flame for half a min.
- Add urad dal, roasted chana dal, cloves and cinnamon. Give it a mix and cook on a low flame till aromatic.
- Add coriander seeds mix well and cook till lightly brown.
- Transfer to a mixer jar, let it cool.
- Add kashmiri red chilli powder and grind.
Vangi Bhath –
- Heat oil in a kadhai. I use my clay handi for this recipe.
- Add urad dal, roasted chana dal, whole red chilli and peanuts.
- Mix well and cook on a low flame till aromatic and lightly browned.
- Add curry leaves, turmeric powder and mix well.
- Add brinjal (strain excess water) which have been soaking. Mix well.
- Add salt and mix well.
- Cover and cook on a low flame till brinjals are tender.
- Add vangi bath masala and mix well.
- Add boiled rice and mix well. Cook for a min on a low flame.
- Serve hot.