Vangi Bath Recipe: Simply put, Vangi Bath is a flavorful dish consisting of spiced and tangy rice with eggplant as the main ingredient. Also known as brinjal rice or eggplant rice, it’s a popular dish in Karnataka cuisine. A variation of this dish is also enjoyed in Maharashtrian cuisine, each with its own unique taste due to the different ingredients and spices used.
In Karnataka, Vangi Bath is prepared using a special Vangi Bath masala powder and tamarind pulp along with eggplant and rice, typically using sona masuri rice. Brinjal is referred to as ‘badanekai’ or ‘gulla’ in the local Kannada language.
Preparation of Vangi Bath is straightforward. Cook the rice first, then prepare the eggplant gravy separately and mix it with the cooked rice. If you have leftover rice, the dish can be prepared more quickly.
Traditionally, green eggplants are used in Karnataka Vangi Bath, but small-sized purple or purple-striped eggplants can also be used if fresh and tender. This recipe is a no onion, no garlic version, but you can add onions if desired.
The quality of the Vangi Bath masala greatly influences the taste of the dish, so it’s recommended to use a premium quality store-bought or homemade masala. In this recipe, an organic brand of readymade masala powder is used.
Ingredients: Vangi Bath Recipe
For Cooking Rice:
- 225 grams rice (sona masuri) or 1 heaped cup of rice
- 1/4 teaspoon salt
- 2 cups water
For Preparing Tamarind Pulp:
- 1/2 tablespoon tightly packed tamarind
- 1/4 cup hot water
Other Ingredients:
- 2 tablespoons peanut oil (can also use sesame oil or sunflower oil)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (hulled and split black gram)
- 2 tablespoons roasted peanuts or cashews
- 1 stalk curry leaves or 10 to 12 curry leaves
- 1/8 teaspoon asafoetida (hing)
- 1 to 2 dry red chilies (seeds removed)
- 200 grams eggplants (brinjal or vangi), small to medium-sized green or purple, cut into long pieces and soaked in salted water for 15 to 20 minutes
- 1/4 teaspoon turmeric powder
- 2 to 2.5 tablespoons vangi bath masala powder
- Salt to taste
- 2 tablespoons fresh grated coconut (optional)
- 1/4 to 1/2 teaspoon jaggery powder or chopped jaggery
- 2 to 3 tablespoons chopped coriander leaves (optional)
Instructions: Vangi Bath Recipe
Preparation:
- Begin by soaking 1 heaped cup of rice in water for 30 minutes. You can use any regular rice variety; I used sona masuri rice.
- Pressure cook the soaked rice with 2 cups of water and 1/4 teaspoon salt for 3 to 4 whistles on medium heat, or for 11 to 12 minutes.
- Alternatively, you can cook the rice in a pot or pan, but you may need to adjust the amount of water accordingly.
- Soak 1/2 tablespoon tightly packed tamarind in 1/4 cup hot water for 20 to 30 minutes. Then, squeeze the soaked tamarind in the water to extract the tamarind pulp. Strain and set aside.
- Once the pressure settles down, open the cooker’s lid and fluff the rice. Allow the rice to cool down either in the cooker or spread it on a large plate/tray to prevent drying out.
Prepping the Brinjals:
- While the rice is cooking, rinse the brinjals and slice them vertically into 4 long pieces.
- Place the sliced brinjals in a bowl of water with some salt added. Ensure the brinjals are fully submerged in the salted water and let them soak for 15 to 20 minutes.
Making Vangi Bath:
- Heat peanut oil (or sesame oil or sunflower oil) in a pan or kadai.
- Add mustard seeds and let them crackle, then add 1/2 teaspoon urad dal.
- Next, add 2 tablespoons of roasted peanuts or cashews and sauté until the urad dal turns golden.
- Add red chilies, curry leaves, and asafoetida.
- Remove the brinjals from the salted water and add them to the pan. Be cautious as the mixture may splutter.
- Mix the brinjals with the tempering mixture, then add 1/4 teaspoon turmeric powder and salt to taste. Mix well.
- Cover the pan and let the brinjals cook halfway. If they start sticking to the pan, add some water, cover, and continue cooking.
- Once the brinjals are halfway cooked, add the tamarind pulp and 2 to 2.5 tablespoons of vangi bath masala powder. Mix well and continue cooking without the lid. If the masala starts sticking to the pan, add 1/4 cup water and continue cooking.
- Once the brinjals are fully cooked and tender, add 2 tablespoons grated coconut and 1/4 to 1/2 teaspoon jaggery powder. Mix well.
- For a semi-gravy consistency, add rice to the pan in two to three parts, mixing gently after each addition.
- Serve the Vangi Bath with raita, papad, or chips.
Notes:
- Opt for smaller or medium-sized purple or green eggplants for best results.
- Peanuts can be omitted or replaced with cashews.
- Use a good quality vangi bath masala or prepare homemade vangi bath masala.
- Tamarind is essential and cannot be skipped, but you can use tamarind paste or sauce if needed.
- Feel free to use any non-sticky variety of short to medium-grain rice. Leftover rice works well for this recipe, reducing the preparation time.
- Adjust the ingredients carefully if scaling up the recipe, as the flavors are complex and need to be balanced accordingly.
Conclusion:
Vangi Bath Recipe is a delightful dish that combines the rich flavors of eggplant with aromatic spices and tangy tamarind, all mixed with fluffy rice. With its versatility and unique taste, it’s no wonder why this dish is cherished in Karnataka cuisine. By following the simple steps and tips provided, you can easily recreate this flavorful delicacy at home and enjoy it with your favorite accompaniments.
FAQs Vangi Bath Recipe
Can I use any type of eggplant for making Vangi Bath?
Yes, you can use any small to medium-sized eggplant for this recipe. While green eggplants are traditionally used, purple or purple-striped varieties also work well if they are fresh and tender.
Is it necessary to soak the brinjals in salted water before cooking?
Soaking the brinjals in salted water helps to remove any bitterness and improves their texture. It’s recommended to soak them for 15 to 20 minutes before using them in the recipe.
Can I substitute tamarind with tamarind paste or sauce?
Yes, if you don’t have tamarind, you can use tamarind paste or sauce as alternatives. Adjust the quantity according to taste, as the intensity may vary between different forms of tamarind.
What if I don’t have Vangi Bath masala powder?
If you don’t have Vangi Bath masala powder, you can try making your own at home using a combination of spices such as coriander, cumin, fenugreek, cinnamon, cloves, and dry red chilies. Alternatively, you can use any other spice blend that complements the flavors of the dish.
Can I make Vangi Bath in advance and reheat it later?
Yes, you can make Vangi Bath in advance and store it in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave before serving. However, keep in mind that the texture may change slightly upon reheating.
