Karnataka style vangi bath is a spiced rice dish made with brinjals or eggplants and spice powder. Vangi bath is served without any accompaniment. Plain yogurt, some papads will complement the meal.
For best results follow my detailed step-by-step photo instructions and tips.
½cupgreen peas (frozen or fresh boiled)or ¼ cup roasted peanuts
1 to 2 tablespoonsLemon juiceor 1 tbsp tamarind paste or tamarind soaked in water, as needed
½ to ¾teaspoonsalt (adjust to taste)
To Temper
1sprigcurry leavesor 1 bay leaf
½teaspoonmustard seedsor 3 green cardamoms
½teaspooncumin seeds(jeera, optional)
1tablespoonchana dal (optional)
½tablespoonurad dal(optional)
For vangi bath powder or use any ready made powder
4 to 5red chilies
2tablespoonCoriander seeds (daniya)
1tablespoonchanna dal (bengal gram)
½tablespoonurad dal(skinned black gram)
1teaspooncumin seeds(jeera)
¼ to ½teaspoonmethi seeds (fenugreek seeds, optional)
4cloves(laung)
1smallcinnamon stick (dalchini)
1tablespoonDry coconut(copra, optional, adds flavor and taste)
How to make the recipe
Cook Rice
Add rice to a pot or cooker. Wash it well at least thrice and pour water.
Cover and pressure cook for 2 whistles. If using basmati rice then just cook for 1 whistle. (refer notes for details) Do not make the rice mushy. Fluff up the rice and cool this completely.
Make vangi bath powder - Skip if you have powder ready
Dry roast coriander seeds until crunchy and aromatic. Transfer them to a plate.
On a medium to low heat, toast chana dal, urad dal and red chilies until the dal turns golden & aromatic. Lastly add methi, cumin, cloves, and cinnamon. Saute till the methi seeds turn aromatic.
Cool all these completely. Powder them finely in a mixer or grinder.
How to Make Vangi Bath
Add ¼ tsp salt to a bowl of water. Wash brinjals, chop & discard the crowns. Dice them and add to the salted water.
Pour oil to a hot pan. Add in mustard, cumin, chana dal and urad dal.
Fry them until the lentils turn golden. Add the curry leaves, green chilies and onions. Saute till they turn golden or transparent.
Add chopped brinjal, green peas if using and sprinkle salt, turmeric. Fry them for 2 to 3 minutes stirring often. Cook covered on a low to medium heat until fork tender. If the pan is too dry, add a splash of water.
Add vangi bath powder and saute till it begins to smell good. Stir in the tamarind and a few tablespoons of water if the mixture is too dry. Cook for 1 minute and turn off.
Add the cooled rice and squeeze in some lemon juice (if not using tamarind). Mix well to coat the rice with vangi bath masala. Taste test and adjust salt or lemon juice to preference.
Garnish with roasted peanuts if you want. Serve vangi bath hot with some papads and yogurt.