Vangi Bath

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.

Vangi bhath

Shilpa

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.

5 from 1 vote

Print Recipe Pin Recipe

Course Main Course

Cuisine Indian, Karnataka

Cook Time 45 mins

Total Time 45 mins

Ingredients

  

1x2x3x

• 2 cups basmati rice cooked
• 2-3 eggplant
• A small piece tamarind
• 2 oil
• ½ tsp mustard seeds
• 1 tsp split Bengal gram (chana dal)
• 1 tsp split black gram (urad dal)
• A pinch asafoetida (hing)
• 5-6 curry leaves
• A handful peanuts
• 1 tsp turmeric powder
• Salt to taste
• 1 tsp lemon juice
• A few coriander leaves for garnish

To make Vangi Bhath powder:

• 2 tbsp coriander seeds
• 2 tbsp split Bengal gram (chana dal)
• 2 tbsp split black gram (urad dal)
• 1 inch cinnamon
• 1-2 cardamom
• 3-4 cloves
• 1 tsp poppy seeds
• 1 tsp sesame seeds
• 2 tbsp desiccated coconut
• 8-10 curry leaves
• 7-8 dry red chilli or as per taste

Instructions

 

• Heat a frying pan and dry roast the desiccated coconut. Set aside. In the same pan, dry roast the red chilli and set aside. Now dry roast the rest of the ingredients to make the powder
• Cool them completely. Grind them into fine powder in a coffee grinder or mixer. Vangi bhath powder is ready
• Soak the tamarind in some water for 15-20 minutes. Extract the tamarind juice and discard the pulp
• Cut the eggplant into long pieces. Soak them in salted water for 15-20 minutes
• Heat a frying pan or kadhai and add oil. Add mustard seeds and let it splutter
• Add chana dal, urad dal and saute for few seconds. Add curry leaves, asafoetida, and peanuts. Saute on low-medium flame until peanuts are golden
• Drain eggplant from water and add them along with salt and turmeric powder. Add vangi bhath powder
• Saute for 2-3 minutes
• Add tamarind water. Cover and simmer until the eggplants are cooked completely
• Take the cover off and cook till the water dries
• Add the cooked rice and mix well
• Check seasoning and add lemon juice. Mix well
• Garnish with coriander leaves and serve with raita

Notes

• Make sure the eggplants are cooked well but are not mushy
• Make sure the rice is not overcooked. For 2 cups basmati rice, use 3.5 cups water
• The rice must be just done and grains should be separate
• Cool the rice completely before adding it as hot rice tends to break easily
  Make sure you dry out any excess moisture left in the eggplant mix before adding rice
• To make raita, mix finely chopped cucumber, tomato, and onion with whisked yogurt. season with salt & chilli powder, and garnish with coriander leaves

Nutrition Facts

Vangi bhath

Amount Per Serving

Calories 198 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 5mg0%

Potassium 276mg8%

Carbohydrates 40g13%

Fiber 6g25%

Sugar 3g3%

Protein 5g10%

Vitamin A 70IU1%

Vitamin C 29mg35%

Calcium 44mg4%

Iron 1mg6%

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

Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

Please leave this field empty

Oh hi there 👋
It’s nice to meet you.

Sign up to receive awesome content in your inbox, every week.

We don’t spam! Read our privacy policy for more info.

Check your inbox or spam folder to confirm your subscription.