Authentic Vangi Bath Recipe – Eggplant & Rice Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Vangi Bath Recipe – Eggplant & Rice Delight

Introduction

Oh, Vangi Bath! Just the name conjures up memories of cozy weekend lunches at my grandmother’s place. This Karnataka specialty – a flavorful blend of rice, eggplant, and a wonderfully tangy-spicy masala – is pure comfort food. It’s a dish that’s both satisfying and surprisingly easy to make, and I’m so excited to share my version with you. Get ready to transport your kitchen (and your tastebuds!) to South India.

Why You’ll Love This Recipe

This Vangi Bath isn’t just delicious; it’s a complete meal in one pot! It’s packed with flavor, has a lovely texture, and is perfect for a quick weeknight dinner or a relaxed weekend brunch. Plus, the aroma while it’s cooking is absolutely divine. Trust me, once you try it, it’ll become a regular in your rotation.

Ingredients

Here’s what you’ll need to create this magic:

• 1 heaped cup sona masuri rice (about 180g)
• 2 cups water (480ml)
• 1-2 tablespoons tamarind (about 15-30g)
• 2 tablespoons peanut oil (30ml)
• ½ teaspoon mustard seeds (about 2g)
• ½ teaspoon urad dal (split black lentils, about 2g)
• 2 tablespoons roasted peanuts (about 20g)
• 1-2 dried red chilies
• 1 sprig curry leaves (about 10-12 leaves)
• ¼ teaspoon asafoetida (hing, about 1g)
• 250 grams green or purple eggplants
• ½ teaspoon turmeric powder (about 2g)
• 2-2.5 tablespoons Vangi Bath masala powder (about 20-25g)
• 2 tablespoons grated coconut (about 15g)
• ½ – 1 teaspoon jaggery powder (about 5-10g)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Sona Masuri Rice: The Preferred Grain
Sona Masuri is the classic choice for Vangi Bath. It’s a medium-grain rice that cooks up fluffy and absorbs the flavors beautifully. If you can’t find it, you can substitute with other medium-grain rice, but the texture might be slightly different.

Vangi Bath Masala: A Key Spice Blend & Regional Variations
This is where the magic really happens! You can find Vangi Bath masala powder in most South Indian grocery stores. Or, if you’re feeling ambitious, you can make your own (there are tons of recipes online!). The blend varies slightly from region to region, so feel free to experiment.

Eggplant Choice: Green vs. Purple Varieties
Traditionally, smaller, slender green eggplants are used. But purple eggplants work just as well! I often use whatever I can find at the market. Just make sure they’re firm and fresh.

Tamarind: Balancing Sweetness and Tang
Tamarind provides that signature tangy flavor. I prefer using tamarind paste for convenience, but you can also use tamarind pulp. Adjust the amount to your liking – some people prefer a more pronounced tang.

Peanut Oil: Traditional Flavor & Alternatives
Peanut oil is the traditional choice, lending a lovely nutty flavor. If you have a peanut allergy, you can substitute with vegetable oil or sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rice Prep: Start by soaking the sona masuri rice in water for about 30 minutes. This helps it cook up nice and fluffy. Then, drain the water and pressure cook the rice with 2 cups of water and ½ teaspoon of salt for 3-4 whistles. Once cooked, fluff it up with a fork and let it cool.
2. Tamarind Time: While the rice is soaking, soak the tamarind in ½ cup of hot water for 20-30 minutes. Once softened, squeeze out the pulp and strain it to remove any seeds or fibers. Set the tamarind extract aside.
3. Eggplant Prep: Now, let’s tackle the eggplant. Slice them vertically into roughly equal pieces. Place the slices in a bowl of salted water for 15-20 minutes. This prevents them from discoloring during cooking – a little trick my mom taught me!
4. Tempering Begins: Heat the peanut oil in a large pan or pot over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and roasted peanuts. Sauté until the dal turns golden brown and the peanuts are nicely toasted.
5. Spice It Up: Add the dried red chilies, curry leaves, and asafoetida to the pan. Stir for about 10 seconds until fragrant. Be careful not to burn the spices!
6. Eggplant Power: Drain the eggplant slices and add them to the pan. Mix well with the turmeric powder and a pinch of salt. Cover the pan and cook for about 8-10 minutes, or until the eggplant is about halfway cooked.
7. Masala Magic: Pour in the tamarind extract and add the Vangi Bath masala powder. Stir well to combine. Continue cooking until the eggplant is completely soft and the masala has thickened.
8. Finishing Touches: Stir in the grated coconut and jaggery powder. Taste and adjust the seasoning as needed. You might want to add a little more salt or jaggery depending on your preference.
9. Combine & Serve: Gently mix the cooked rice with the eggplant masala in batches, ensuring everything is well combined. Serve hot with raita or papad for a complete and satisfying meal.

Expert Tips

• Don’t overcook the eggplant! You want it to be soft but still hold its shape.
• Adjust the amount of Vangi Bath masala to your spice preference.
• If the masala seems too thick, add a splash of water to loosen it up.

Variations

• Vegan Vangi Bath: This recipe is naturally vegan! Just double-check your Vangi Bath masala powder to ensure it doesn’t contain any dairy-derived ingredients.
• Gluten-Free Vangi Bath: This recipe is also naturally gluten-free.
• Spice Level Adjustment: If you like things extra spicy, add an extra red chili or a pinch of chili powder. For a milder flavor, reduce the amount of chili or remove the seeds.
• Festival Adaptations (e.g., Makar Sankranti): My aunt always makes a slightly sweeter version of Vangi Bath for Makar Sankranti, adding a bit more jaggery and a sprinkle of sesame seeds.

Serving Suggestions

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

• Raita (yogurt dip)
• Papadums (crispy lentil wafers)
• A simple onion and tomato salad

Storage Instructions

Leftover Vangi Bath can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.

FAQs

What is Vangi Bath traditionally served with?
Traditionally, Vangi Bath is served with raita, papadums, and sometimes a simple vegetable side dish.

Can I make Vangi Bath ahead of time?
You can definitely make the eggplant masala ahead of time and store it in the refrigerator. Then, simply cook the rice and combine everything when you’re ready to serve.

How can I adjust the tanginess of the Vangi Bath?
Adjust the amount of tamarind extract. More tamarind = more tang!

What is the best way to prevent the eggplant from discoloring?
Soaking the sliced eggplant in salted water for 15-20 minutes is the key.

Can I use a different type of rice for this recipe?
While Sona Masuri is preferred, you can use other medium-grain rice varieties. Just be aware that the texture might be slightly different.