Vangi bath is a flavorful rice dish from the state of Karnataka in South India. The name ‘Vangi’ refers to brinjal or eggplant (aubergine), which is the main ingredient of this dish. Making vangi bath recipe at home is very easy and simple. It is made during festivals, special occasions, and everyday meals. It is another no onion no garlic dish.
Vangi Bath is a flavorful rice dish originating from the state of Karnataka in South India. The main ingredient in the recipe is ‘Vangi’ refers to brinjal or eggplant (aubergine). It’s a popular dish in Karnataka cuisine, often prepared for festivals, special occasions, and everyday meals. No onion garlic recipe best suitable for kids lunch box.
The below mentioned recipe is made without onion and garlic. There is another version of the vangi bath which is made like pulao with onions and garlic.
Key Ingredients in Vangi bath:
To create authentic vangi bath we need rice, brinjal, vangi bath masala, salt and tadka.
Rice: We can use any type of rice except basmati rice. Short-grain rice like Sona Masuri is best suited one to make it.
Eggplant (Brinjal/Aubergine): Use fresh, firm brinjal. Tender farm fresh tastes good. The variety can vary based on preference.
Vangi Bath Masala: A special spice blend masala used in the recipe. Homemade or store-bought powder can be used. Key ingredients include: dry red chilies, coriander seeds, chana dal, cumin seeds, fenugreek seeds, cloves and cinnamon stick.
Tamarind Pulp: Provides a tangy flavor. It’s optional to use it or not.
Oil/Ghee: Any vegetable oil or ghee (clarified butter) for cooking.
For tempering: Mustard Seeds, Curry Leaves, and Asafoetida
Garnishes(optional): Fresh coriander leaves, grated coconut (optional).
Preparation Method:
- Cook the rice till it is soft and fluffy. Set aside.
- Wash and cut the brinjal in lengthwise or cubes. Soak them in water to prevent discoloration.
- Dry roast the ingredients mentioned under vangi bath masala. Grind them to make a fine powder.
- Sauté the brinjal and add tadka.
- Cook the brinjal till it is soft and mushy.
- Cover the pan and simmer for a few minutes to allow the flavors to meld together.
Serving tips:
Here are a few serving suggestions to enhance your Vangi Bath experience:
- Serve hot Vangi bath to get the fresh and flavourful taste.
- The best accompaniment for vangi bath is raitha.
- We make a thin soup with tomatoes and added spices. I prefer that soup.
- Store the leftover vangi bath in refrigerator.
Checkout for other rice variety:
Vangi Bath is a aromatic and delightful South Indian rice dish that’s relatively easy to prepare. With its unique blend of spices and the goodness of eggplant, it’s a flavourful and satisfying meal that’s sure to impress. Experiment with the recipe and adjust the spice level to your liking. Enjoy this culinary gem from Karnataka!
Vangi Bath | Vangi Bath recipe at home | No onion garlic recipe
Ingredients
- 1 cup Rice
- 250 grms Brinjal/Vangi
- Salt to Taste
- 4 tbsp Oil
- 4 tbsp Vangi Bath Masala
- 1 tbsp Mustard Seeds
- 1 tbsp Cumin Seeds
- 1 tbsp Chana Dal
- 1 tbsp Urad Dal
- 6 Curry Leaves
- 1 tbsp Peanuts
Vangi bath Masala
- 1 tbsp Chana Dal
- 1 tbsp Urad Dal
- 1/2 tbsp Coriander Seeds
- 1 tsp Black Pepper Seeds
- 5 to 7 Red Chillis
- 3 to 5 Cloves
- 4 ” long Cinnamon stick
- 1/2 tbsp Coconut Powder
Instructions
Vangi bath masala procedure
- In a thick bottom kadai, heat oil.
- Add urad dal and chana dal. Fry them till they change the colour.
- Add coriander seeds and black pepper seeds.
- Add cloves, cinnamon stick and red chillis.
- Fry all of them till the aroma is out.
- Lastly add coconut powder and saute it and switch off the flame.
- Transfer them onto a plate and allow them to cool.
- Blend them in a blender jar and make a fine powder.
Vangi bath Procedure
- Cut the brinjal lengthwise and put them in water to avoid discolouring.
- Heat oil in a kadai, add mustard seeds, urad dal and chana dal.
- Saute them and add curry leaves and slit green chillis.
- When they start spluttering add brinjal and saute them.
- Add salt and turmeric powder.
- Cover it and allow it to cook for 5 minutes.
- Once the brinjal turns soft and mushy switch off the flame.
- Pressure cook the rice for 3 whistles.
- Once the rice is cooked well, transfer it to a wide plate.
- Add the above made curry and vangi bath masala powder.
- Combine all of them well till the aromas well absorbed into the rice.
- Serve hot piping vangi bath with tomato soup or raita.
