Authentic Vangi Bath Recipe – Spicy Brinjal Rice | South Indian Style
Description:
Vangi Bath is a quintessential South Indian rice dish, a true treasure of Karnataka cuisine. Made with tender roasted brinjal (eggplant), aromatic spices, and cooked rice, it is a vibrant and flavorful dish that perfectly balances heat, savory, and subtle sweetness. This one-pot meal is enriched with the earthiness of sesame oil and a homemade Vangi Bath spice powder, which gives the dish its signature taste. Vangi Bath is ideal for a comforting lunch or dinner and is often paired with a cooling raita, making it a versatile dish for any occasion. Its unique flavor, the result of carefully roasted spices and the soft, absorbent brinjal, makes it a must-try for anyone who loves South Indian cooking or spiced rice dishes.
Cuisine: South Karnataka
Course: Lunch
Diet: Vegetarian
Ingredients
Main Ingredients:
| Ingredient | Quantity |
|---|---|
| Seeraga (Jeeraga) Samba Rice | 1 cup (washed) |
| Brinjal (Baingan / Eggplant) | 1, finely chopped |
| Salt | To taste |
| Sesame (Gingelly) Oil | 3 tablespoons |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Curry Leaves | 1 sprig |
For the Vangi Bath Powder:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1 tablespoon |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Sesame Seeds (Til Seeds) | 1 tablespoon |
| Fenugreek Seeds (Methi Seeds) | 1/4 teaspoon |
| Dry Red Chilli | 3 pieces |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Curry Leaves | 1 sprig |
Nutritional Information (per serving):
| Nutrient | Value |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 38g |
| Protein | 5g |
| Fat | 12g |
| Fiber | 6g |
| Sodium | 250mg |
| Cholesterol | 0mg |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Instructions
Step 1: Prepare the Vangi Bath Spice Powder
Start by making the homemade Vangi Bath spice powder.
- Place a pan on medium heat and add the urad dal and chana dal.
- Dry roast the dals for about 3 to 4 minutes, until they become golden and crisp.
- Add the remaining spices: coriander seeds, cumin seeds, sesame seeds, fenugreek seeds, and dry red chillies.
- Roast them for another 3 minutes until the seeds crackle and release a fragrant aroma.
- Finally, add the turmeric powder and curry leaves, and give the spices a quick stir.
- Once roasted, set the spices aside to cool. Once cooled, grind them into a fine powder using a spice grinder or mixer. Set aside your fresh Vangi Bath powder.
Step 2: Cook the Rice
- If you don’t have cooked rice, start by cooking Seeraga Samba rice (or any aromatic short-grain rice) in a pressure cooker.
- Add 1 cup of washed rice and 2-1/4 cups of water.
- Cook on high heat for 2 whistles, then turn the heat to low and simmer for another 3 minutes.
- Turn off the heat and let the pressure release naturally.
- Once done, fluff the rice gently to make it light and separate. For the best result, add a drizzle of sesame oil after cooking to prevent the rice from sticking.
Step 3: Roast the Brinjal
- Heat sesame oil in a large kadai or wok over medium heat.
- Add mustard seeds and wait for them to crackle.
- Next, add the curry leaves and a pinch of asafoetida (hing).
- Add the chopped brinjal (eggplant) and sprinkle a little salt over it.
- Cover and sauté the brinjal for about 5 to 8 minutes, until it becomes soft and tender. Stir occasionally to ensure even cooking.
Step 4: Combine the Spices and Rice
- Once the brinjal is cooked, add turmeric powder and the freshly made Vangi Bath powder to the pan.
- Stir-fry for a couple of minutes to ensure the spices coat the brinjal evenly.
- Now, add the cooked rice to the pan, along with a pinch of salt to taste.
- Drizzle a little more sesame oil or ghee (clarified butter) for an extra layer of flavor.
- Toss the rice gently until the spices are well-combined, and the rice is coated in the aromatic masala. Taste and adjust salt if necessary.
Step 5: Serve
- Turn off the heat and transfer your Vangi Bath to a serving bowl.
- Serve hot with a side of Burani Raita or any raita of your choice. It also pairs beautifully with a simple cucumber salad for a refreshing contrast to the rich spiced rice.
Tips for Best Results:
- Rice Type: For authentic flavor, use Seeraga Samba rice or Gobind Bhog rice for its texture and fragrance.
- Adjust Spices: The spice powder can be adjusted to suit your spice tolerance. If you prefer a milder dish, reduce the amount of dry red chillies.
- Brinjal: Ensure the brinjal is roasted well to absorb all the flavors of the spices. You can also use a little extra sesame oil to get the perfect, rich flavor.
Vangi Bath is a perfect dish to pack for lunch or enjoy as a quick weeknight dinner. Its flavors are complex, but the steps are simple enough for anyone to prepare. Whether you’re craving a hearty vegetarian meal or a flavorful rice dish that stands out, this spicy brinjal rice will surely satisfy. Enjoy the delicious taste of Karnataka in every bite!
