Vangi Bath Recipe- Eggless Brinjal Rice with Homemade Masala

Last Updated on 6 months ago by Neha Deshmukh

Vangi Bath Recipe: Eggless Brinjal Rice with Homemade Masala

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Vangi Bath. This flavorful brinjal rice is a South Indian staple, and honestly, once you make it with homemade masala, you’ll never go back to store-bought versions. It’s a little bit of work, but so worth it. I first made this for a potluck and it disappeared in minutes! Let’s get cooking.

Why You’ll Love This Recipe

Vangi Bath is more than just a rice dish; it’s a comforting hug in a bowl. The tangy tamarind, the earthy brinjal, and the aromatic spices create a symphony of flavors. Plus, making your own Vangi Bath masala allows you to control the spice level and freshness. It’s a satisfying, complete meal that’s perfect for a weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to make this delicious Vangi Bath:

• 2 cups raw rice (Basmati or Sona Masoori work well)
• 3 tablespoons oil
• 1 small onion, finely chopped
• 1 green chili, slit
• 250 grams brinjals (eggplant), chopped
• ½ cup green peas
• 1 to 2 tablespoons lemon juice
• ½ to 1 teaspoon salt (adjust to taste)
• 1 sprig curry leaves
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 tablespoon chana dal (split chickpeas)
• ½ tablespoon urad dal (split black lentils)
• 4 to 5 red chilies
• 2 tablespoons coriander seeds
• 1 tablespoon channa dal (split chickpeas)
• ½ tablespoon urad dal (split black lentils)
• 1 teaspoon cumin seeds
• ½ to 1 teaspoon methi seeds (fenugreek seeds)
• 4 cloves
• 1 small cinnamon stick
• 1 tablespoon dry coconut (optional, but adds a lovely flavor!)

Ingredient Notes

Let’s talk ingredients! This recipe really shines with a few key components:

• Vangi Bath Masala: This is the star! Don’t skip making it from scratch. It’s what gives Vangi Bath its unique flavor. I like to make a big batch and store it for future use.
• Brinjals/Eggplant: I prefer using the long, slender Indian brinjals, but any variety will work. Soaking them in salted water is crucial to prevent discoloration.
• Rice: Traditionally, Sona Masoori rice is used, but Basmati rice also works beautifully, giving a more fragrant result.
• Spice Levels: Regional variations exist! Some families prefer a milder Vangi Bath, while others like it fiery. Adjust the number of red chilies to your liking.
• Oil: Any neutral cooking oil will do, but I like using groundnut oil for an authentic South Indian flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the rice until it’s al dente – slightly firm to the bite. Fluff it with a fork and let it cool completely. This is important, as warm rice will become mushy.
2. Now, let’s make the Vangi Bath masala. Dry roast the coriander seeds until they become fragrant. Transfer them to a plate.
3. In the same pan, roast the chana dal, urad dal, and red chilies until golden brown. Then, add the methi seeds, cumin seeds, cloves, and cinnamon stick. Roast for another minute until fragrant.
4. Let the roasted spices cool completely, then blend them into a fine powder. This is your homemade Vangi Bath masala!
5. While the spices are cooling, chop your brinjals and soak them in salted water. This prevents them from turning black.
6. Heat the oil in a pan. Add mustard seeds; when they splutter, add cumin seeds, chana dal, urad dal, curry leaves, and green chili. Sauté until the onions are golden brown.
7. Drain the brinjals and add them to the pan along with the green peas. Sauté for 2-3 minutes, then cover and cook until the brinjals are tender.
8. Stir in the homemade Vangi Bath powder and tamarind paste. Cook for another minute until everything is well combined and aromatic.
9. Add the cooled rice and lemon juice. Mix well, ensuring the rice is coated with the masala. Adjust salt and spices to taste.
10. Garnish with fresh coriander leaves and serve hot with papad and raita.

Expert Tips

• Don’t overcook the rice! Al dente is key.
• Roasting the spices is crucial for developing their flavor. Be patient and don’t burn them.
• Taste as you go! Adjust the salt and spice levels to your preference.
• A good quality tamarind paste makes all the difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your tamarind paste doesn’t contain any honey or other animal products.
• Spice Level Adjustment: For a milder Vangi Bath, reduce the number of red chilies. For a spicier version, add more! My friend, Priya, loves to add a pinch of cayenne pepper.
• Festival Adaptations: Vangi Bath is often made during Ugadi (Telugu New Year) and other festive occasions. You can add a handful of chopped mango for a festive touch.
• Using different types of Brinjals: Feel free to experiment with different varieties of brinjals. Globe eggplants work well too, but may require a slightly longer cooking time.

Serving Suggestions

Vangi Bath is a complete meal on its own, but it’s even better with some accompaniments! I love serving it with:

• Papad
• Raita (yogurt dip)
• Pickle
• A simple vegetable side dish

Storage Instructions

Leftover Vangi Bath can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• What type of rice is best for Vangi Bath? Traditionally, Sona Masoori rice is used, but Basmati rice also works well.
• Can I make the Vangi Bath Masala in advance? Absolutely! In fact, I highly recommend it. It will save you time when you’re ready to make the Vangi Bath.
• How long will the Vangi Bath Masala keep? Stored in an airtight container in a cool, dry place, the masala will keep for up to 2 months.
• How do I prevent the brinjals from turning black? Soaking them in salted water is the key!
• Can I add other vegetables to Vangi Bath? Yes, you can! Potatoes, carrots, and beans are all great additions.
• What is the best way to serve Vangi Bath – with what accompaniments? Papad and raita are classic accompaniments, but pickle and a simple vegetable side dish also work well.

Enjoy this delicious Vangi Bath! I hope it becomes a favorite in your home, just like it is in mine. Happy cooking!