Vangi Bath Recipe with Homemade Powder - Swasthi's Recipes (2024)

Karnataka style vangi bath is a spiced rice dish made with brinjals or eggplants and spice powder. Vangi bath is served without any accompaniment. Plain yogurt, some papads will complement the meal.

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AuthorSwasthi

• ▢ 2 cups raw rice or uncooked rice
• ▢ 3 tablespoons Oil or as needed
• ▢ 1 small onion thinly sliced (optional)
• ▢ 1 green chili slit or red chili
• ▢ 250 grams brinjals (eggplants, green or purple)
• ▢ ¼ cup peanuts or ½ cup green peas
• ▢ Lemon juice or 1 tbsp tamarind paste, as needed
• ▢ ½ to ¾ teaspoon salt (adjust to taste)

To Temper

• ▢ 1 sprig curry leaves or 1 bay leaf
• ▢ ½ teaspoon mustard seeds or 3 green cardamoms
• ▢ ½ teaspoon cumin seeds (jeera, optional)
• ▢ 1 tablespoon chana dal (optional)
• ▢ ½ tablespoon urad dal (optional)

For vangi bath powder or use any ready made powder

• ▢ 4 to 5 red chilies
• ▢ 2 tablespoon Coriander seeds (daniya)
• ▢ 1 tablespoon channa dal (bengal gram)
• ▢ ½ tablespoon urad dal (skinned black gram)
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ ¼ to ½ teaspoon methi seeds (fenugreek seeds, optional)
• ▢ 4 cloves (laung)
• ▢ 1 small cinnamon stick (dalchini)
• ▢ 1 tablespoon Dry coconut (copra, optional, adds flavor and taste)

Cook Rice

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  Add rice to a pot or cooker. Wash it well at least thrice and pour 4 cups water.

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  Cover and pressure cook for 2 whistles. If using basmati rice then just cook for 1 whistle. (refer notes for details)

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  Do not make the rice mushy. Fluff up the rice and cool this completely.

• ▢

  If using tamarind rinse and soak it in little water until soft.

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  I prefer lemon juice over tamarind so I skip this step.

Make vangi bath powder – Skip if you have powder ready

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  Dry roast coriander seeds until crunchy and aromatic. Transfer them to a plate.

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  Next roast chana dal and urad dal until half done.Then add the red chilies and fry until the dal turns golden & aromatic.

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  Lastly add methi, cumin, cloves, and cinnamon. Saute till the methi seeds turn aromatic.

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  Cool all these completely. Powder them finely in a mixer or blender.

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  Set aside the vangi bath powder.

Temper

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  Add ¼ tsp salt to a bowl of water. Set this salted water aside.

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  Wash brinjals very well and chop off the crowns. Then chop or slice them vertically.

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  Keep them in salted water until used to prevent discoloring.

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  Pour oil to a hot pan. Add in mustard, cumin, chana dal, urad dal & peanuts.

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  Fry them until peanuts turn golden. OR Alternately you can use bay leaf, cardamoms & cumin.

• ▢

  Fry green chilies and onions (optional) till they turn golden or transparent.

How to Make Vangi Bath

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  Add chopped brinjal, green peas if using and sprinkle salt, turmeric. Fry them for 2 to 3 minutes stirring often.

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  Cook covered on a low to medium heat until the brinjals are soft & fork tender.

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  If using tamarind add it now. I do not use tamarind.

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  Time to add in the vangi bath powder and fry till it begins to smell good.

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  You can sprinkle 1 to 2 tbsp water to make the mixture moist if it is too dry. This is optional.

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  Switch off the heat, add the cooled rice and squeeze in some lemon juice.

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  Make sure the rice is cooled completely before adding it to the vangi mixture.

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  Mix up everything well. Taste it & then add more salt and lemon juice if needed.

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  Serve vangi bath hot or cold with some papads and curd.

1. Usually sona masuri rice is used. However you can use any rice. I have used basmati rice. Just make sure you use water just as needed to cook the rice al dente. Rice should not be mushy.
2. If using Mtr powder, please use as needed. The spice levels in the mtr pack differs from country to country.
3. You can choose any variety of brinjal – purple or green. But tender brinjal will taste better.
4. You can halve the recipe and make 2 servings.

Nutrition Facts

Vangi Bath Recipe With Homemade Powder

Amount Per Serving

Calories 511Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Sodium 50mg2%

Potassium 453mg13%

Carbohydrates 90g30%

Fiber 8g33%

Sugar 4g4%

Protein 10g20%

Vitamin A 155IU3%

Vitamin C 13.9mg17%

Calcium 105mg11%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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