Vangi Bath | How to make Vangi Bath

By Saranya Sridharan  |  12th Nov 2016  |  
4.5 from 2 reviews Rate It!
  • Photo of Vangi Bath by Saranya Sridharan at BetterButter
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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.

Vangi Bath is a delicious dish which is enjoyed by the people of every age group. The recipe by Saranya Sridharan teaches how to make Vangi Bath step by step in detail. This makes it easy to cook Vangi Bath in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Vangi Bath at home. This amazing and mouthwatering Vangi Bath takes 10 minutes for the preparation and 20 minutes for cooking. The aroma of this Vangi Bath is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Vangi Bath is a good option for you. The flavour of Vangi Bath is palatable and you will enjoy each and every bite of this. Try this Vangi Bath and impress your family and friends.

Vangi Bath

Ingredients to make Vangi Bath

  • Brinjals, large ones- 2
  • onion -2, finely chopped
  • green chillies - 2, finely chopped
  • ginger, finely chopped - 1 tsp
  • tamarind water - 3 tbsp
  • turmeric powder - 1 tsp
  • Precooked basmati rice - 2 cups
  • Channa dal - 2 tbsp
  • coriander seeds - 2 tbsp
  • Urad dal - 1 tbsp
  • cinnamon - 1/2 inch piece
  • cloves - 2-3
  • pepper corns - 1 tbsp
  • curry leaves - a few
  • mustard seeds - 1 tsp
  • cumin Seeds - 1 Tsp
  • Channa dal - 1 tsp for tempering
  • Dry red chillies - 5-6
  • salt to taste
  • oil - 2 tbsp
  • asafoetida - a pinch

How to make Vangi Bath

  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 for Vangi Bath (2)

Krishna Chaitanyaa year ago

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

Andrea Srivastava3 years ago

so yummy!

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