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Vangi Bath

Nov-12-2016
Saranya Sridharan
10 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Vangi Bath RECIPE

Vangi bath is a very popular South Indian dish. It originated in Karnataka. It is made with egg plants/brinjals, rice and spices. It is a wholesome meal that is best served with papad/raita.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Karnataka
  • Simmering
  • Sauteeing
  • Main Dish
  • Vegan

Ingredients Serving: 3

  1. Brinjals, large ones- 2
  2. Onion -2, finely chopped
  3. Green chillies - 2, finely chopped
  4. Ginger, finely chopped - 1 tsp
  5. Tamarind water - 3 tbsp
  6. Turmeric powder - 1 tsp
  7. Precooked basmati rice - 2 cups
  8. Channa Dal - 2 tbsp
  9. Coriander seeds - 2 tbsp
  10. Urad dal - 1 tbsp
  11. Cinnamon - 1/2 inch piece
  12. Cloves - 2-3
  13. Pepper corns - 1 tbsp
  14. Curry leaves - a few
  15. Mustard seeds - 1 tsp
  16. Cumin Seeds - 1 Tsp
  17. Channa dal - 1 tsp for tempering
  18. Dry red chillies - 5-6
  19. Salt to taste
  20. Oil - 2 tbsp
  21. Asafoetida - a pinch

Instructions

  1. Dry roast the channa dal, coriander seeds, urad dal, cinnamon, cloves and red chillies together. Cool and grind into a fine powder form.
  2. Heat some oil in a pan, add in the mustard seeds, cumin seeds, channa dal and curry leaves. Once it crackles, add in the ginger and a pinch of asafoetida.
  3. Next, add in the finely chopped onions and green chillies. Saute it for a couple of minutes.
  4. Then add in the chopped brinjal, turmeric powder, salt and cook for a couple of minutes.
  5. Add 3-4 tbsp of the ground spice powder, tamarind water and cook until the eggplants are done.
  6. Turn off the heat, let it cool down bit and mix it with the cooked basmati rice.
  7. Serve it hot with papad/raita.

Reviews (2)  

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Krishna Chaitanya
Nov-30-2018
Krishna Chaitanya   Nov-30-2018

This is so tasty. Just tried today. Thank you.

Andrea Srivastava
Nov-16-2016
Andrea Srivastava   Nov-16-2016

so yummy!

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