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Vangi Bath

Serves 3
50 mins
518 Kcal
Vangi Bath is one of the tastiest and most aromatic rice preparations from South India, which is made mainly with eggplants (brinjals) and a special spice mix. This is a wonderful recipe of vangi bath, perfect for an instant dish or to serve your guests, as it has a delectable flavour. First, wash and chop two medium eggplants into little cubes. Throw in two tablespoons of oil in the pan. Fry the chopped eggplants until they slightly soften and brown a little. Remove the eggplants and keep them aside. Add 1 Tsp of mustard seeds, a teaspoon of urad dal, and a pinch of hing (asafoetida) to the same pan. Add one chopped onion, two green chillies, and a handful of curry leaves when they crackle. Saute until tender and translucent. Add 1 cup washed rice to this pan, mix well over a couple of minutes, and then add the saut ed eggplants to the pan, add 2 cups water, salt to taste, bring to a boil, and cover and cook until the rice is fluffy and done. To finish, sprinkle fresh coriander leaves on top before serving for that extra flavour burst. This vangi bath recipe is a piece of cake to prepare and, at the same time, packs enough flavour and nutrients. Enjoy it hot, provided one can endure some unorthodox toppings, dollops of yoghurt or pickle for a perfectly satisfying meal!

Ingredients required for Vangi Bath

  1. 3 cup rice
  2. 2 tbsp oil
  3. 1 tsp cumin
  4. 1 tsp mustard
  5. 1 tsp urad dal
  6. 1 tsp chana dal
  7. Curry leaves
  8. 1 red chilli
  9. 2 brinjal
  10. ¼ tsp turmeric
  11. 2 tbsp peanuts
  12. 1 tsp salt
  13. 2 tbsp coriander
  14. 1/2 tsp jaggery

Cooking steps for Vangi Bath

  1. 1
    Heat 2 tablespoons of oil in a big kadai or frying pan over a medium flame.
  2. 2
    You can use a good quality oil for better flavour. Vegetable or coconut oil will work great.
  3. 3
    Put in 1 Tsp of mustard seeds once the oil is hot. Let them splutter for a few seconds.
  4. 4
    Add 1 Tsp cumin seeds, 1 Tsp urad dal, 1 Tsp chana dal, and 2 Tbsp peanuts. Stir over the lentils turning golden and peanuts crunchy, about 2-3 minutes.
  5. 5
    Add a few curry leaves and one dried red chilli to the pan. Fry for about another minute so the juices ooze into the oil.
  6. 6
    Add chopped brinjals. Fry for about 2 minutes till it becomes soft.
  7. 7
    Add ¼ teaspoon of turmeric powder and pour in 1/2 cup of tamarind extract and 1/2 teaspoon of salt to this brinjal mixture. Mix well so that the brinjals are coated well with the spices.
  8. 8
    Cover the kadai with a lid. Let the mixture boil for about 5 minutes.
  9. 9
    This would let the brinjals cook through, along with allowing the flavour from the tamarind and spices to sip.
  10. 10
    Once the brinjals are done, add two tablespoons of prepared vangi bath masala powder and 1/2 teaspoon of jaggery, if you are using it.
  11. 11
    The jaggery is something that balances the tartness from the tamarind and makes the dish taste well-balanced.
  12. 12
    Now add 3 cups of cooked rice into the brinjal mixture and gently mix everything while trying to make sure that the masala is well distributed in all the rice and does not break the rice grains.
  13. 13
    Let the mixture cook, and add salt, if necessary.
  14. 14
    Cover the kadai once again. Simmer for another 5 minutes.
  15. 15
    This would ensure that the rice absorbs the masala and flavours from the brinjals completely.
  16. 16
    Once it's done, turn off the stove and add two tablespoons of fresh coriander leaves for garnish. This would give it a very fresh look. Serve Vangi Bath hot with a side of raita or yoghurt for a quick and tasty delight.

Shop Ingredients

Rice (3 cup)
81
1
344
1
96
1
75
1
197
1
379
1
220
1
107
1
430
1
459
1
Brinjal (2)
20
1
39
1
13
1
30
1
26
1
41
1
62
1
32
1
27
1
32
1
Oil (2 Tbsp)
143
1
172
1
161
1
150
1
151
1
302
1
141
1
730
1
236
1
173
1
Coriander (2 Tbsp)
22
1
Cumin (1 Tsp)
239
1
104
1
38
1
174
1
84
1
226
1
100
1
140
1
74
1
95
1
Mustard (1 Tsp)
27
1
33
1
26
1
35
1
38
1
31
1
23
1
25
1
25
1
50
1
Jaggery (1/2 Tsp)
50
1
49
1
68
1
104
1
99
1
71
1
106
1
167
1
93
1
55
1
Chana Dal (1 Tsp)
85
1
43
1
155
1
86
1
90
1
81
1
75
1
70
1
140
1
109
1
Salt (1 Tsp)
27
1
19
1
112
1
22
1
50
1
107
1
58
1
99
1
47
1
83
1
Urad Dal (1 Tsp)
196
1
105
1
111
1
230
1
149
1
95
1
114
1
177
1
109
1
88
1
Peanuts (2 Tbsp)
72
1
178
1
130
1
154
1
178
1
233
1
111
1
142
1
252
1
294
1
Red Chilli (1)
41
1
56
1
56
1
63
1
130
1
192
1
54
1
120
1
83
1
28
1
Curry Leaves
12
1
18
1
29
1

FAQs

What is Vangi Bath, and how is it different from other rice dishes?

It is an eggplant-based South Indian Dish seasoned with rice. There are mainly two variations of Vangi Bath, this original has a certain spice powder generally known as Vangi Bath powder, which contains ingredients like coriander seeds, cumin, fenugreek, dry red chillies, and cinnamon. All these ingredients are used while cooking the brinjals mixed with cooked rice. It is unlike pulao and even biryani because it has its flavour profile due to a unique spice blend and, of course, the addition of eggplant.

Can I add other vegetables instead of brinjal in Vangi Bath?

Yes, though the main focus is on brinjal or eggplant, you may substitute for any other vegetables available or by choice. The best substitutes are potatoes, bell peppers, carrots, or peas. Vangi Bath powder spice blends wonderfully with most of these vegetables, although the authenticity of the taste comes from the flavour of brinjals. Mixed vegetables add texture and variety also to the dish.

How should the rice not be mushy in Vangi Bath?

To avoid mushy rice in Vangi Bath, it is better to cook the rice with slightly less water than usual so that the rice cooks firm, separate grains. Let the rice cool before mixing it with cooked brinjal and spices. Otherwise, it will all stick together or turn clumpy. Mix it gently without disturbing the grain structure of the rice. Adding a small amount of oil while cooking the rice may also prevent it from turning sticky.