Vangi bath/Brinjal Rice

Vangi bath literally translates to Brinjal Rice. It’s prevalently consumed in Karnataka and Maharashtrian cuisine. Cooked rice is mixed with tempered and sautéed brinjal along with a special vangi bath powder.

Short grain rice like Sona masoori or Seeragasamba can be used.

Green or purple brinjals can be used. I prefer tiny pieces; you can cut it to your preference.

Tamarind and jaggery are added to enhance and balance the flavours.

You can check my other rice recipes like Turmeric Rice, One Pot Method Jeera Rice, Restaurant Style Jeera Rice, Chettinad Mutton Biriyani.

Ingredients

Vangi bath powder

Cinnamon-3 pieces of 1”

Cloves-1/4 tsp

Cardamom-6

Kashmiri/Byadgi red chilli-12

Channa dal-1 tbsp

Urad dal- 1 tbsp

Coriander seeds-1 tbsp

Dessicated/dry coconut-2 tbsp

Fenugreek seeds-1/4 tsp

Jaggery-1 tbsp

Asafoetida-a pinch

Sesame or poppy seeds-1 ½ tsp

Oil-1 tbsp

For Tempering-

Oil- 2 tbsp

Mustard seeds-1/2 tsp

Channa dal-1/2 tsp

Urad dal-1/2 tsp

Peanut-1 tbsp

Cashew-6 nos

Cumin seeds- ¼ tsp

Curry leaves

Red chilli whole-1

Green chilli-1

Brinjal-1/4 kg

Salt- as reqd

Turmeric powder-1/8 tsp

Tamarind extract-1/4 – ½ cup

Vangi bath powder-2 tbsp

Cooked rice- 3 cup

Instructions:

1. Wash, soak ½ cup rice and cook it with salt which yields 3 cup steamed rice. Transfer to a wide plate, add some gingelly oil and let it cool.
2. To prepare vangi bath powder, in a pan dry roast sesame seed. Dry roast cinnamon, cloves and cardamom. In the same pan add little oil and roast Kashmiri chillies. Then dry roast remaining ingredients mentioned under masala except jaggery and asafoetida.
3. Once cooled down add everything except sesame seed, jaggery and asafoetida, grind smoothly, finally add those 3 and run again.
4. In a wide pan, add oil, mustard, channa dal, urad dal, cumin seeds, peanuts, cashews, red chilli, green chilli, curry leaves, chopped brinjal, turmeric powder, salt, sauté for 2 mins.
5. Then add vangi bath powder (according to your spice requirement), tamarind extract. Close and cook for 6-8 mins on med flame.
6. Finally add cooked rice, mix well. Adjust salt & spice.
7. Serve it after 2 hours with cucumber raita and pappad.