Eggplant Rice Recipe – Authentic Vangi Bath with Tamarind & Spice

Last Updated on 2 months by Neha Deshmukh

Eggplant Rice Recipe – Authentic Vangi Bath with Tamarind & Spice

Introduction

There’s just something so comforting about a warm, flavorful bowl of rice. And when that rice is infused with the tangy goodness of tamarind and the earthy richness of eggplant? Well, that’s pure magic! This Vangi Bath (Eggplant Rice) is a South Indian classic, and it’s been a family favorite for years. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right. But now, it’s a go-to for a quick, satisfying meal that always hits the spot.

Why You’ll Love This Recipe

This Vangi Bath isn’t just delicious; it’s also surprisingly easy to make! It’s a fantastic way to enjoy eggplant, even if you’re not usually a fan. The combination of spices, tamarind, and the slightly smoky flavor of the eggplant creates a truly unique and addictive dish. Plus, it’s a one-pot meal, which means fewer dishes to wash – always a win in my book!

Ingredients

Here’s what you’ll need to create this flavorful Vangi Bath:

• 200 grams Eggplant (brinjal)
• 2 cups cooked rice
• 1 tablespoon Ghee
• 1 pinch Asafoetida (hing)
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal (skinned)
• 2 tablespoons Peanuts
• 10 Curry leaves
• 1 Red chilli (whole)
• 1 Green chilli (whole)
• 2 tablespoons Vangi bath powder
• 1 teaspoon Sugar
• 1 tablespoon Tamarind pulp
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish, so here are a few tips:

• Vangi Bath Powder: This is key to the authentic flavor. It’s a blend of spices specifically for this dish. You can find it at most Indian grocery stores, or online. I’ve included a link to a good one in the recipe card below!
• Asafoetida/Hing: Don’t skip this! It adds a unique savory depth. A little goes a long way, so just a pinch is perfect.
• Brinjal/Eggplant: Traditionally, a smaller, slender variety of eggplant is used in South India. But honestly, any kind will work! I often use Indian eggplant when I can find it, but globe eggplant is perfectly fine too.
• Rice: Short or medium-grain rice works best, as it tends to be a little stickier and holds the flavors well. Sona Masoori is a popular choice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the rice and soak it in water for about 10 minutes. This helps it cook up nice and fluffy.
2. While the rice is soaking, slice the eggplant and pop it into a bowl of salted water. This prevents it from discoloring and keeps it looking vibrant.
3. Cook the rice using your preferred method – pressure cooker, rice cooker, or even the Instant Pot. You want it to be tender but not mushy.
4. Now, heat the ghee (or coconut oil for a vegan option!) in a kadai or deep pan. Add the asafoetida and mustard seeds. Wait for the mustard seeds to splutter – that’s when you know they’re ready!
5. Add the urad dal and sauté until it turns golden brown. Then, toss in the peanuts and fry them until they’re lightly browned and fragrant.
6. Add the curry leaves, red chilli, and green chilli. Give it a quick toss – the curry leaves will sizzle beautifully!
7. Drain the eggplant and add it to the pan. Sauté for about a minute, then cover and cook until the eggplant is softened and cooked through.
8. Stir in the tamarind pulp, vangi bath powder, and sugar. Add salt to taste, and adjust the flavors as needed. This is where you can really make it your own!
9. Finally, gently fold in the cooked rice until everything is evenly combined. Let it simmer for a couple of minutes to allow the flavors to meld together.

Expert Tips

• Don’t overcrowd the pan when sautéing the eggplant. Work in batches if necessary to ensure it cooks evenly.
• Taste as you go! Adjust the salt, sugar, and spice levels to your liking.
• If you want a more intense flavor, you can temper the vangi bath powder in a little hot oil before adding it to the pan.

Variations

• Vegan Adaptation: Simply substitute the ghee with any cooking oil, like coconut oil or vegetable oil.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the number of green chillies or remove the red chilli altogether. For extra heat, add a pinch of chilli powder.
• Gluten-Free: This recipe is naturally gluten-free!
• Festival Adaptations: During South Indian festivals like Gauri Habba, Vangi Bath is often made as an offering to the goddess. Some families add a touch of coconut milk for extra richness during these occasions. My aunt always adds a sprinkle of grated coconut!

Serving Suggestions

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

• Plain yogurt – the coolness balances the spices perfectly.
• Pickle – a tangy mango pickle is a classic pairing.
• Papad – for a satisfying crunch.

Storage Instructions

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

FAQs

• What is Vangi Bath Powder and where can I find it? Vangi Bath Powder is a special spice blend used in this recipe. It typically contains ingredients like coriander seeds, cumin seeds, fenugreek seeds, red chillies, and other aromatic spices. You can find it at Indian grocery stores or online.
• Can I use a different type of eggplant? Yes, absolutely! While smaller, slender eggplants are traditional, any type will work. Globe eggplant is a readily available and perfectly acceptable substitute.
• How do I adjust the spice level of this Vangi Bath? Easily! Reduce or remove the green chillies and red chilli for a milder flavor. Add a pinch of chilli powder for extra heat.
• What is the best rice to use for Vangi Bath? Short or medium-grain rice works best, as it tends to be a little stickier and holds the flavors well. Sona Masoori is a popular choice.
• Can I make this ahead of time? You can prepare the eggplant masala ahead of time and store it in the refrigerator. Then, simply add the cooked rice and heat through when you’re ready to serve.