Name: Vangi Bath recipe by Saranya Sridharan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 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

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.

Ingredients Serving: 3

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

Instructions

Dry roast the channa dal, coriander seeds, urad dal, cinnamon, cloves and red chillies together. Cool and grind into a fine powder form.
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.
Next, add in the finely chopped onions and green chillies. Saute it for a couple of minutes.
Then add in the chopped brinjal, turmeric powder, salt and cook for a couple of minutes.
Add 3-4 tbsp of the ground spice powder, tamarind water and cook until the eggplants are done.
Turn off the heat, let it cool down bit and mix it with the cooked basmati rice.
Serve it hot with papad/raita.

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