Vangi Bath Recipe – Authentic Brinjal & Spice Rice Dish

Last Updated on 2 months by Neha Deshmukh

Vangi Bath Recipe – Authentic Brinjal & Spice Rice Dish

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Vangi Bath. It’s a wonderfully flavorful and aromatic rice dish from Karnataka, and honestly, once you try it, you’ll be hooked. I first made this for a potluck and it disappeared so quickly! It’s a little bit of work, but trust me, the end result is absolutely worth it.

Why You’ll Love This Recipe

Vangi Bath (meaning eggplant rice) is a delightful blend of tangy, spicy, and subtly sweet flavors. The star is definitely the homemade spice blend, which really elevates the dish. It’s comforting, satisfying, and perfect for a weeknight dinner or a special occasion. Plus, it’s a great way to impress your friends and family with a taste of South Indian cuisine!

Ingredients

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

• 5 inch cinnamon stick
• 1 tsp clove
• 5 cardamom pods
• 1 mace (javitri)
• 2 tsp poppy seeds (khuskhus)
• 2 tsp oil
• ?? cup coriander seeds
• ?? cup urad dal
• ?? cup chana dal
• 1 tbsp cumin (jeera)
• 1 tsp fenugreek (methi)
• ?? cup dry coconut (sliced)
• 20 dried red chilli
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin (jeera)
• 1 tsp urad dal
• 1 tsp chana dal
• 2 tbsp peanuts
• Few curry leaves
• 1 dried red chilli
• 2 brinjals (cubed)
• ?? tsp turmeric
• ?? cup tamarind extract
• 1 tsp salt
• ?? tsp jaggery
• 3 cups cooked rice
• 2 tbsp coriander (chopped)

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of the spice blend. Don’t skimp on toasting those spices – it unlocks so much flavor.

• Spice Blend: The combination of cinnamon, cloves, cardamom, mace, and poppy seeds is what gives Vangi Bath its unique aroma. Feel free to adjust the quantities to your liking.
• Tamarind: Tamarind extract provides that lovely tanginess. You can find tamarind paste or concentrate at most Indian grocery stores. If using tamarind pulp, soak it in warm water and extract the juice.
• Brinjal: Traditionally, small, round brinjals are used in Karnataka. But any variety will work – just adjust the cooking time accordingly. I’ve used the long purple ones with great success!
• Dry Coconut: Dry coconut adds a subtle sweetness and texture. It’s different from fresh coconut and really contributes to the authentic flavor. Don’t substitute with coconut milk here.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the cinnamon, cloves, cardamom, and mace in a pan over medium heat until fragrant. This usually takes about 2-3 minutes. Set aside to cool.
2. In the same pan, roast the poppy seeds until they start to pop and turn slightly golden. Be careful, they can burn quickly! Set aside.
3. Now, heat 2 tsp of oil in the pan. Add the coriander seeds, urad dal, chana dal, cumin, and fenugreek. Roast until golden brown and fragrant – this takes patience, but it’s worth it!
4. Add the dry coconut and roast lightly for another minute or two. Once everything is cool, transfer it to a blender or spice grinder.
5. Heat 2 tbsp of oil in a separate pan. Roast the dried red chillies until they puff up and become slightly crisp. Add them to the blender with the other roasted spices. Grind everything into a coarse powder. This is your Vangi Bath masala!
6. In a kadai or large pan, heat 2 tbsp of oil. Add the mustard seeds and let them splutter. Then, add the cumin, urad dal, chana dal, peanuts, curry leaves, and a single dried red chilli. Sauté until the dals turn golden brown.
7. Add the cubed brinjal, turmeric powder, tamarind extract, and salt. Mix well, cover the pan, and cook for about 5-7 minutes, or until the brinjal is tender.
8. Now, add the Vangi Bath masala powder and jaggery. Mix everything well. Add the cooked rice and salt (taste and adjust as needed).
9. Simmer for another 5 minutes, stirring occasionally, to allow the flavors to meld together.
10. Garnish with chopped coriander and serve hot!

Expert Tips

• Rice Choice: Use a slightly older rice (1-2 days old) for best results. It holds its shape better and doesn’t get mushy.
• Spice Level: Adjust the number of dried red chillies to control the spice level.
• Masala Storage: You can make a larger batch of the Vangi Bath masala and store it in an airtight container for future use. It stays fresh for weeks!

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, but to make it vegan, ensure your jaggery is vegan-friendly (some contain bone char).
• Spice Level Adjustment: For a milder flavor, reduce the number of red chillies in both the masala and the tempering. For extra heat, add a pinch of cayenne pepper!
• Festival Adaptations: My aunt always makes this for Makar Sankranti and Pongal – it’s considered an auspicious dish.
• Rice Type Variations: While traditionally made with short-grain rice, you can experiment with basmati or jasmine rice for a different texture.

Serving Suggestions

Vangi Bath is delicious on its own, but it’s even better with a side of cool raita (yogurt dip). A simple papadum (crispy lentil wafer) also complements the flavors beautifully.

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

• What type of rice is best for Vangi Bath? Short-grain rice is traditional, but any rice you enjoy will work! Just avoid long-grain rice that might become too dry.
• Can I make the Vangi Bath masala powder ahead of time? Absolutely! Making it ahead saves time and allows the flavors to develop even further.
• How do I adjust the tanginess of the Vangi Bath? Add more or less tamarind extract to suit your taste. A squeeze of lemon juice can also brighten the flavors.
• What is the best way to cube and cook the brinjal for this recipe? Cut the brinjal into roughly 1-inch cubes. Salting the brinjal for 15-20 minutes before cooking helps to reduce bitterness.
• Can I use fresh coconut instead of dry coconut? While fresh coconut will add a lovely flavor, it won’t give you the same authentic texture as dry coconut. I recommend sticking with the dry version for this recipe.

Enjoy making this Vangi Bath! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!