Vangi Bath | Eggplant Rice step-by-step recipe with video and photos.
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About this recipe
Vangi bath is a rice-based dish that originates from Karnataka. It literally translates to eggplant rice. Vangi means eggplant or brinjal and bath means a rice-based dish. Vangi bath is made with eggplants (or brinjal), rice, and a spice blend called vangi bath masala powder. This dish is usually made very spicy and is served with either raita or plain yogurt. It is also commonly known as brinjal rice.
This gluten-free, vegan dish is very easy to put together and can also be made with leftover rice. If you have vangi bath masala powder ready, this dish is ready in less than 20 minutes. Click here to see how to make vangi bath masala powder at home.
I was never a big fan of eggplant as a child. The only dish I loved as a child was badnekayi ennegayi (stuffed eggplants). As I grew up, I learnt to make peace with this humble vegetable and now appreciate it a lot. I cook with it very often and make many dishes, including pizza with it!
Ingredients
Eggplant: Use fresh eggplants to make this dish.
Rice: I use cooked Basmati rice for this dish.
Vangi Bath Masala Powder: I use homemade vangi bath masala powder. However, you may use store-bought ones.
Peas: This is an optional ingredient.
Tamarind extract: Soak tamarind in some water and extract the pulp. Alternatively, you may use tamarind paste.
Herbs: I use curry leaves, coriander leaves, green chilli, and ginger.
Selecting the eggplant
Use eggplants that have smooth and glossy skin. If the skin is dull, the eggplant is not fresh and may tend to have a lot of seeds. The eggplant should feel slightly heavy for its size and should be firm.
There are different varieties of eggplant found in India - small, round, large or long ones. Small, round ones are used to make curries like stuffed eggplant whereas the large ones are used to make baingan bharta (roasted eggplant mash). I have used both the varieties to make vangi bath and they work very well for this dish.
Tips for making best-tasting brinjal rice
Use homemade vangi bath masala powder for the best-tasting vangi bath.
Green peas are an optional ingredient; however, I highly recommend using it. Peas add a great texture and mild sweetness to the dish.
Cook the eggplant until they are completely done but are not mushy.
Increase the heat and let the excess moisture dry before adding the rice. The eggplant must be well done and oil should separate from it. Add the rice after the oil separates.
Make sure the rice is not overcooked, else the whole dish will turn mushy. The rice must be just done and the grains should be separate. Also, it is best to add the rice when it gets cold as hot rice tends to break easily.
Click here for more eggplant recipes.
Bonus
This dish is:
– vegan friendly
– gluten-free
– very easy to make and suitable for beginner
– a great way to use leftover rice
– ready in less than 20 minutes
Step by step instructions
1. Heat a frying pan or kadhai and add oil. Add mustard seeds and let them splutter
2. Add chana dal, urad dal, cumin seeds, and saute for few seconds
3. Add curry leaves, ginger, and green chilli. Saute for a minute
4. Add eggplant and mix well. Saute on high heat for a minute
5. Add tamarind extract, vangi bath masala powder, turmeric powder, salt, and peas
6. Mix well and simmer until the eggplant is completely cooked
7. Increase the heat and let the excess moisture dry
8. Add the cooked rice and mix gently
9. Garnish with coriander leaves. Mix well
Recipe card
Vangi Bath
Ingredients
- 3 cups Basmati rice cooked
- 2 eggplant
- A small piece tamarind
- 3 tablespoon vangi bath masala powder
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- 2 dry red chilli
- 1 teaspoon split Bengal gram (chana dal)
- 1 teaspoon split black gram (urad dal)
- 1 teaspoon cumin seeds
- 6-8 curry leaves
- 2 green chilli finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon turmeric powder
- Salt to taste
- ½ cup peas
- 2 tablespoon coriander leaves chopped
Instructions
- Cut the eggplant into long fingers
- Soak the tamarind in some water for 15-20 minutes. Extract the tamarind water and discard the pulp
- Heat a frying pan or kadhai and add oil. Add mustard seeds and let it splutter
- Add chana dal, urad dal, cumin seeds and saute for few seconds. Add curry leaves, ginger, and green chilli. Saute for a minute
- Add eggplant and mix well. Saute on high heat for a minute
- Add tamarind extract, vangi bath masala powder, turmeric powder, salt, and peas.
- Mix well and simmer until the eggplant is completely cooked
- Increase the heat and let the excess moisture dry
- Add the cooked rice and mix gently
- Add coriander seeds. Mix well
- Serve hot with raita
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