One-Pot Vangi Bath Recipe Using Preethi Electric Pressure Cooker (Brinjal Rice)
Recipe Overview:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Cuisine: South Karnataka
- Course: Lunch
- Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (washed) | 1 cup |
| Brinjal (Baingan / Eggplant), finely chopped | 1 |
| Salt | To taste |
| Sunflower Oil for cooking | As needed |
| White Urad Dal (Split) | 1 tablespoon |
| Chana dal (Bengal Gram Dal) | 1 tablespoon |
| Coriander Seeds | 2 tablespoons |
| Cumin Seeds | 1 teaspoon |
| Sesame Seeds | 1 teaspoon |
| Fenugreek Seeds (Methi Seeds) | 1/4 teaspoon |
| Dry Red Chilies | 3 |
| Sunflower Oil | 2 tablespoons |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric Powder | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Water | 2 cups |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 |
| Carbohydrates | ~35g |
| Protein | ~5g |
| Fat | ~7g |
| Fiber | ~3g |
| Sodium | ~300mg |
Instructions
Step 1: Prepare the Vangi Bath Spice Powder
-
Dry Roast the Spices
Begin by dry roasting the spices for the vangi bath masala. In a pan over medium heat, add the coriander seeds, cumin seeds, sesame seeds, fenugreek seeds, chana dal, urad dal, and dry red chilies. -
Roast Until Aromatic
Stir frequently, allowing the spices to roast until they turn golden brown and release a fragrant aroma. Be cautious not to burn them. -
-
Cool and Grind
Transfer the roasted spices to a plate and let them cool down. Once cooled, grind them into a fine powder using a spice grinder or mixer.
Step 2: Cook the Vangi Bath
-
Preheat the Pressure Cooker
Turn on your Preethi Electric Pressure Cooker and set it to “Sauté” mode. Add a little sunflower oil to the cooker pan. -
Temper the Mustard Seeds and Curry Leaves
Once the oil is hot, add the mustard seeds. When they start crackling, add the curry leaves and a pinch of asafoetida (hing) for extra flavor. -
Sauté the Brinjal
Add the chopped brinjal to the pan with a sprinkle of salt. Sauté until the brinjal is lightly tender, but not fully cooked. The brinjal will continue cooking under pressure later, so it only needs to be softened at this stage. -
Add Turmeric and Spice Powder
Add the turmeric powder and 2 to 3 tablespoons of the freshly ground vangi bath spice mix to the cooker, stirring well to combine. -
Add Rice and Water
Add the washed rice, salt to taste, and 2 cups of water. Give the mixture a good stir, ensuring the rice and spices are evenly distributed. -
Set the Pressure Cooker
Close the lid of the electric pressure cooker, ensuring it’s securely locked. Set it to the “Rice/Biryani” mode and allow it to cook for the designated time. The cooker will automatically build pressure and switch to a warm mode once cooking is complete. -
Natural Pressure Release
Let the pressure release naturally. You’ll know it’s safe to open when the pressure indicator drops. -
Serve
Open the cooker, fluff the rice gently, and your flavorful one-pot vangi bath is ready to serve.
Serving Suggestions
Serve the Vangi Bath warm with Burani Raita or a simple cucumber and mint raita for a refreshing contrast. It’s perfect for a quick weeknight dinner and also makes a convenient option for packing into a lunch box.
Enjoy this comforting, South Karnataka-inspired brinjal rice dish, made effortlessly in a single pot with your Preethi Electric Pressure Cooker!
