Vangi Bath is a popular dish from Karnataka. Rice is mixed with a curry made of eggplant or brinjal and spices. I enjoyed it in one of my friend’s place and finally tried it at home. This is an easy dish for lunch or a party. Try this recipe and let me know your feedback. Here you go…
Ingredients:
Small eggplants or brinjals – 6Chopped onions – 1 cupGreen chilies – 4Basmati rice – 1 and 1/2 cupsOil – 2 tbspMustard seeds – 1 tspUrad dal or split white lentils – 1 tspChana dal or split bengal gram – 1 tbspOne bay leafBlack cumin – 1 tspAniseed – 1/4 tspSalt to tasteChopped cilantro for garnishing.Masala or Spices:
Coriander seeds – 1/2 tbspChana dal or Split bengal gram – 1/2 tbspUrad dal or Split white lentils – 1 tspDry red chilies – 5Peppercorns – 5Cloves – 4Cinnamon stick – 1/2?Cumin seeds – 1 tspMethod of Preparation:
Wash and soak rice for 20 minutes.Heat a tsp of oil in a frying pan and add all the masala ingredients one by one.Fry till the dals become golden brown.Remove from heat, cool it and grind it to a coarse powder.Boil 4 cups of water and add bay leaf, black cumin, aniseed and finally add the soaked rice.Add a little salt. Cook the rice and drain extra water.Heat another deep bottomed pan, add the remaining oil.Add mustard seeds. Once they splutter, add urad dal, chana dal and green chilies.Fry till the dal becomes golden brown and add onions followed by salt. Remember we have already added salt to the rice.Saute onions till it becomes translucent.Now add the cut eggplants and cook until the eggplants become soft and crisp.Add water and make a thick gravy.Now add the cooked rice and mix well.Garnish with chopped cilantro.
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