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Vangi baath is a specialty in Karnataka. Recently I came to know that , it is also famous in Maharashtra. This version is based on Karnataka style. You just need get the vangi baath powder ready. We do get this powder ready made available in all Indian stores. But they are quite easy to make and you can store it in airtight container for a month in refrigerator. Those who don’t like eggplant will also love this rice 🙂

You can serve it with any raita or simply yogurt. Some raita options from my blog for you

Few more variety rice options from my blog, please click link below

Variety Rice

Vangi_Baath

Vangi_Baath_1Vangi_Baath_2

Ingredients:

Rice : 2 cups

Eggplant/Brinjal/Kathirikai : 7 to 8 small

Oil : 1 1/2 teaspoons

Mustard seeds : 1/4 teaspoon

Curry Leaves : Few

Turmeric Powder : 1/ teaspoon

Salt : as per need

Water : as per need

Tamarind paste : 1 tablespoon(thick)

To make Vangi Baath Powder :

Oil: 1 1/2 teaspoon

Urad Dal : 1 1/2 teaspoon

Channa dal : 1 tablespoon

Red Chili : 4

Curry Leaves : Few

Sesame Seeds : 1 teaspoon

Coriander Seeds : 1 tablespoon

Fenugreek Seeds/Methi seeds : 1/4 teaspoon

Black Pepper : 1/4 teaspoon

Cinnamon Stick : 1 small

Cloves : 2 to 3

Grated Coconut : 1 tablespoon

Method:

For Vangi baath Powder :

  • Heat oil(1 1/2 teaspoon) in a small pan, when hot add channa dal, urad dal. When they turn golden brown, place it aside in a plate. Make sure to drain the oil.
  • With the remaining oil, add coriander seeds, cinnamon sticks, cloves. When they pop, transfer to the plate.
  • With the remaining oil, fry pepper, methi seeds, red chili. When they pop, add sesame seeds. Now this will also pop. Stop and add grated coconut.
  • Now let all these cool. When they are cool, grind to a fine powder. We can store this powder in an airtight container for 1 month in fridge.

To make Vangi baath:

  • Cook rice for 1 cup rice with 1 1/2 cup water. Let it cool.
  • Slit eggplant/brinjal and cut to pieces.
  • Heat oil of 1 1/2 teaspoons in a large pan.
  • When hot, add mustard seeds. When it crackles, add curry leaves and eggplant/brinjal.
  • Saute for 3 to 4 mins. Add turmeric powder, salt and mix well. Saute for another 2 mins.
  • Now mix 2 teaspoons of the vangi baath powder. Also mix the tamarind paste with water. I used only around 1/2 cup of water.
  • Let it cook till soft. Check for salt. Do not over cook eggplant. Else  it becomes very mushy.
  • When eggplant is cooked well, mix rice with it and combine well.

Vangi baath is ready. Serve with any raita or yogurt.