Vangi Bath

Name: Vangi Bath
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup rice (short grain or sona masuri, rinsed and soaked); 2.5 cup water (for cooking rice); 0.5 tsp salt; 300 g eggplant (small, cut into medium cubes); 1 pcs onion (medium, thinly sliced); 1 tbsp tamarind paste; 1 tsp jaggery (grated); 2 tbsp peanuts; 1 tbsp chana dal; 1 tbsp urad dal; 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp sesame seeds; 1 tbsp dried coconut; 3 pcs dried red chili; 1 pinch fenugreek seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp mustard seeds; 8 pcs curry leaves; 1 pinch asafoetida; 2 tbsp oil; 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(98)

TASTE SCORE

8/10

A fragrant Karnataka-style rice dish where tender eggplant is cooked with tamarind, spices, and peanuts, then mixed through fluffy rice. It is savory, gently tangy, and perfect as part of a simple lunch with raita or papad.

PREP

20m

COOK

30m

SERVES

1 KATORI

349 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak the rice and cut the eggplant.
1.Rinse the rice well until the water runs mostly clear.
2.Soak the rice in fresh water for 20 minutes, then drain.
3.Cut the eggplant into medium cubes and keep it ready.
4.Slice the onion thinly and chop the cilantro.
boil · ~15 min
Cook the rice until fluffy.
Bring 2.5 cups water to a boil with half of the salt. Add the drained rice, cook until just done, then spread it on a plate or tray to cool so the grains stay separate.
TIPDo not overcook the rice. Slightly firm grains hold up better when mixed with the masala.
roast · ~7 min
Roast the spices for the vangi bath powder.
1.Heat a small pan over low to medium heat.
2.Add peanuts, chana dal, urad dal, coriander seeds, cumin seeds, sesame seeds, dried coconut, dried red chili, and fenugreek seeds.
3.Roast until the dals turn golden and the mixture smells nutty, stirring often.
4.Cool completely, then grind to a coarse powder.
TIPKeep the heat moderate so the coconut and spices do not burn.
temper · ~6 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and asafoetida.
4.Add the sliced onion and cook until soft and lightly golden.
saute · ~12 min
Cook the eggplant with tamarind and spices.
1.Add the eggplant to the pan and mix well with the onion.
2.Add turmeric powder, red chili powder, and the remaining salt.
3.Stir in tamarind paste, jaggery, and 0.5 cup water.
4.Cover and cook until the eggplant is soft but still holds its shape.
TIPStir gently so the eggplant cooks evenly without turning mushy.
mix · ~4 min
Add the spice powder and rice.
1.Sprinkle the ground vangi bath powder over the cooked eggplant mixture.
2.Cook for 1 minute so the powder loses its raw edge.
3.Add the cooled rice and fold gently until all the grains are evenly coated.
rest · ~5 min
Cover and rest for 5 minutes.
garnish
Garnish with cilantro.
serve
Serve the vangi bath warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Spread the cooked rice out while still warm so steam escapes and the grains do not clump when mixed.
2
Keep the roasted spice mixture coarse, not very fine, so the vangi bath gets texture from peanuts, dal, and sesame.
3
Cut the eggplant into evenly sized cubes so it softens at the same rate and does not collapse unevenly.
4
Cook the tamarind-jaggery mixture until the raw tamarind smell fades before adding rice.
5
Rest the mixed rice for 5 to 10 minutes before serving so the masala fully coats and flavors the grains.
6
If making ahead, store the rice and brinjal masala separately and combine just before serving for the best texture.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use less oil, dry-roast the spice ingredients carefully, and cook the eggplant covered with a splash more water for a lighter version.

no onion

No-onion

Skip the onion for a simpler, more traditional temple-style feel; the tamarind-spice powder still gives plenty of flavor.

extra peanut

Extra-peanut

Add more peanuts or a spoon of roasted peanut powder if you like a richer, nuttier Karnataka-style vangi bath.

millet

Millet

Replace rice with cooked little millet or foxtail millet for a heartier grain and a different texture.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Fiber From Eggplant

Eggplant adds fiber and bulk to the dish, making the rice meal feel more balanced and satisfying.

✓

Plant-Based Protein Boost

Peanuts, chana dal, urad dal, and sesame contribute plant protein along with texture and richness.

✓

Spice-Driven Flavor

Coriander, cumin, curry leaves, turmeric, and tamarind bring strong flavor, so the dish tastes full without needing heavy sauces.

QUESTIONS?

Frequently asked questions

Usually the rice was overcooked, too hot when mixed, or the eggplant was stirred too much. Cook the rice just until done, cool it well, and fold gently.