📝 About This Recipe
A cornerstone of Karnataka’s culinary heritage, Vangi Bath is a sophisticated symphony of tender brinjals and aromatic rice tossed in a signature homemade spice blend. This dish elevates the humble eggplant into a gourmet experience, balancing the tang of tamarind with the earthy depth of lentils and roasted spices. It is a soul-warming preparation that captures the vibrant essence of South Indian temple-style cooking in every bite.
🥗 Ingredients
The Rice Base
- 1.5 cups Sona Masuri or Basmati Rice (washed and soaked for 20 minutes)
- 2.75 cups Water (for cooking rice)
- 1 teaspoon Salt (to season the rice)
- 1 teaspoon Oil (to keep rice grains separate)
The Vangi (Eggplant) Preparation
- 250 grams Green or Purple Brinjals (sliced into 2-inch long wedges)
- 1/2 teaspoon Turmeric Powder
- 1.5 tablespoons Tamarind Paste (thick extract)
- 1 teaspoon Jaggery (grated, to balance flavors)
Vangi Bath Powder (The Spice Blend)
- 2 tablespoons Chana Dal (Bengal gram)
- 1 tablespoon Urad Dal (Black gram)
- 2 tablespoons Coriander Seeds
- 6-8 pieces Dry Red Chillies (Byadagi variety for color, Guntur for heat)
- 1 inch Cinnamon Stick
- 2-3 pieces Cloves
- 2 tablespoons Dry Coconut (Kopra) (grated)
The Tempering (Tadka)
- 3 tablespoons Peanut Oil or Ghee
- 1 teaspoon Mustard Seeds
- 2 tablespoons Peanuts (raw and crunchy)
- 2 sprigs Curry Leaves (fresh)
- 1/4 teaspoon Asafoetida (Hing)
👨🍳 Instructions
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1
Cook the rice with 2.75 cups of water, salt, and a teaspoon of oil. Ensure the grains are cooked but firm and distinct (al dente). Spread the cooked rice on a wide tray to cool completely; this prevents it from becoming mushy.
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2
Prepare the Vangi Bath powder: In a small pan over medium-low heat, dry roast chana dal and urad dal until golden brown. Add coriander seeds, cloves, cinnamon, and red chillies. Roast until fragrant.
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3
Add the grated dry coconut (kopra) to the spice pan for the last 30 seconds until it turns slightly toasted. Cool the mixture and grind into a fine powder. Set aside.
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4
Slice the brinjals into long wedges and immediately soak them in salted water to prevent oxidation and browning.
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5
In a large kadai or deep skillet, heat the oil/ghee. Add mustard seeds and let them splutter. Add peanuts and fry until they turn golden and crunchy.
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6
Add the curry leaves and asafoetida. Drain the brinjal wedges and add them to the pan.
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7
Sauté the brinjals on medium heat for 3-4 minutes. Add turmeric and a pinch of salt. Cover and cook until the brinjals are tender but still hold their shape (about 6-8 minutes).
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8
Stir in the tamarind paste and jaggery. Cook for another 2 minutes until the raw smell of tamarind disappears and the mixture thickens slightly.
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9
Add 3 tablespoons of the freshly ground Vangi Bath powder to the brinjal mixture. Stir well to coat the vegetables uniformly.
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10
Gently fold in the cooled rice. Use a light hand to ensure you don't break the rice grains or mash the brinjals.
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11
Adjust salt if necessary. Cover the pan and let it sit on the lowest heat for 2 minutes to allow the flavors to marry.
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12
Turn off the heat. Garnish with fresh coriander and an extra drizzle of ghee if desired. Serve warm.
💡 Chef's Tips
Always use 'Kopra' (dry coconut) rather than fresh coconut for the most authentic flavor and longer shelf life. Do not overcook the brinjals; they should be soft to the bite but not disintegrated into a paste. If you are short on time, you can use store-bought Vangi Bath powder, but homemade elevates the dish significantly. Cooling the rice completely before mixing is the secret to getting that perfect restaurant-style texture. Adjust the number of red chillies based on your spice tolerance; Byadagi chillies give a beautiful red color without excessive heat.
🍽️ Serving Suggestions
Serve with a side of cool Onion-Tomato Raita to balance the spices. Pair with crispy Papadums or Happala for a delightful crunch. A serving of fresh coconut chutney on the side complements the tamarind notes perfectly. In Karnataka, it is often served with 'Mosaru Bajji' (a spiced yogurt dip with cucumbers). Enjoy it with a hot cup of South Indian Filter Coffee for a complete traditional meal.