Vangi bath is an authentic cuisine of Karnataka and is made with the unique blend of spices. Vangi bath is a flavoursome rice which makes even the Brinjal/Eggplant haters to love it. This versatile spice powder can be made in advance and stored in refrigerator. An Aromatic meal very ideal for lunch box , travel and any special occasions...
ALSO SEE THE RECIPE OF SPICY EGGPLANT GRAVY & EGGPLANT TANGY PICKLE
Pre time : 10 mins
Cooking time : 20 mins
Serves: 4
Ingredients for making Vangibath:
Brinjals (preferably larger ones without much seed)
(If you are using the larger Brinjal, just 2 brinjals are enough. Approximately 20 to 25 Chopped pieces)
Boiled Rice 1 large bowl needed for 4 persons
Oil 3 tb spoons
Mustard seeds 1/2 tea spoon
Urad dal and Chana dal 2 tea spoons each
Roasted peanuts 1 tb spoon
Curry leaves
Salt to taste
Turmeric powder 1/4 tea spoon
For making Vangi bath Powder:
Coriander seeds 2 tb spoons
Chana dal 1 tb spoon
Urad dal 1 tb spoon
Cloves 4
Cinnamon stick 1 inch
Cumin seeds 1/4 tea spoon
Red chillies 6
Fresh Grated coconut 2 tb spoons
Heat a pan and dry roast all the above said items except coconut to golden brown till nice aroma comes. Transfer them to a bowl.
Dry roast the grated coconut till it changes the colour to light brown.
After the stuff becomes cold, powder them together and keep aside.
How to make Vangibath (Spiced Baingan Rice)?
Spread the boiled rice in a broad pan and keep aside.
Heat a pan with 3 tb spoons of oil fry the chopped eggplants adding turmeric and required salt.
Do not cover it with the lid.
Let them get cooked and fried in oil.
Once the brinjals are soft add the powdered stuff to it and stir well. Put them on the boiled rice.
In a sauteing pan add the mustard seeds, urad dal, chana dal, cashews, peanuts, curry leaves.After they splutter transfer them to the bowl with the rice and egg plants.
Stir them gently together and mix all the ingredients well.
The yummy Vangibath tastes heavenly with any pappad or chips.
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