Vangi bath with homemade vangi bath powder recipe.
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!
One such dish I make quite often is Vangi Bhath – eggplant cooked with spices and tossed with rice. This dish is usually made very spicy and that’s exactly how we love it. You can make the spice powder beforehand and store it in an air-tight container for 2-3 weeks. Quick, easy and satisfying meal when we run out of time on weekdays.
Vangi bhath tastes best with freshly ground spice mix. I prepare a temper using mustard seeds, curry leaves, hing, spices and fry peanuts in it. I then add eggplant slices and the spice mix. Once the eggplant is tender, I toss cooked rice into it. I 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.
Served with raita, this dish is ready in no time when the spice mix is ready. Grind the spice mix on a weekend and enjoy this quick meal over weekdays.
For more recipes with eggplant as the main ingredient, click here.
To make Vangi Bhath powder:
Make sure you dry out any excess moisture left in the eggplant mix before adding rice