A classic Karnataka rice dish where tender, spiced brinjal is tossed with fluffy rice and an aromatic, freshly ground masala. This flavorful one-pot meal is tangy, savory, and perfect for a special lunch.
Prep20m
Cook35m
Soak15m
Servings4
Serving:1.5 cup486 cal
Ingredients
For 4 servings
1.5 cupSona Masuri Rice (Any short-grain rice can be used as a substitute.)
3 cupWater (For cooking rice via absorption method.)
250 gBrinjal (Small, tender purple brinjals work best.)
Wash the rice thoroughly under running water. Cook it with 3 cups of water until each grain is separate and fluffy (al dente). You can use a pressure cooker (2 whistles on medium heat) or a pot.
Once cooked, gently spread the rice on a large plate or tray to cool down completely. This prevents the grains from breaking when mixing later.
2
Prepare Vangi Bath Powder
In a dry pan over low-medium heat, dry roast 2 tbsp chana dal and 1 tbsp urad dal until they turn light golden and aromatic (about 2-3 minutes).
Add coriander seeds, dried red chillies, cinnamon, cloves, and marathi moggu. Roast for another 2-3 minutes until fragrant.
Finally, add the dry coconut and roast for 30-60 seconds, being careful not to burn it.
Turn off the heat and let the mixture cool completely. Grind it into a fine powder in a spice grinder or blender. Set aside.
3
Cook the Brinjal Masala (Gojju)
Wash the brinjals and chop them into 1-inch cubes or lengthwise. Immediately place them in a bowl of salted water to prevent browning.
A classic Karnataka rice dish where tender, spiced brinjal is tossed with fluffy rice and an aromatic, freshly ground masala. This flavorful one-pot meal is tangy, savory, and perfect for a special lunch.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 486.09 calories per serving with 10.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Heat sesame oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add mustard seeds and let them splutter.
Add 1 tsp chana dal, 1 tsp urad dal, and peanuts. Sauté until the dals turn golden brown.
Add the curry leaves and hing, and sauté for a few seconds.
Add the finely chopped onion and cook until translucent, about 3-4 minutes.
Drain the brinjal pieces and add them to the pan. Sauté for 5-7 minutes until they are half-cooked and slightly tender.
Add turmeric powder, tamarind paste, jaggery, salt, and 1/4 cup of water. Mix well.
Cover the pan and cook on low heat for 8-10 minutes, or until the brinjal is fully cooked and the masala has thickened.
4
Assemble and Serve
Once the brinjal is cooked, add the cooled rice to the pan.
Sprinkle 3-4 tablespoons of the freshly prepared Vangi Bath powder over the rice. The remaining powder can be stored in an airtight container for future use.
Gently mix everything together, ensuring the masala and rice are well combined without breaking the rice grains.
Cook on low heat for 2-3 minutes, allowing the flavors to meld together.
Garnish with freshly chopped coriander leaves. Serve hot with a side of raita, papad, or potato chips.
Pro Tips
1For the best texture, use day-old leftover rice that is cold and firm.
2Roast the spices for the masala powder on low heat to release their aromatic oils without burning them.
3Soaking chopped brinjal in salted water is crucial to prevent it from oxidizing and turning bitter.
4The authentic flavor comes from Marathi Moggu and dry coconut (copra), so try not to skip them.
5Make a larger batch of the Vangi Bath powder and store it in an airtight container for up to a month for quick meals.
6For a richer flavor, drizzle a teaspoon of ghee over the Vangi Bath just before serving.
Recipe Variations
Ingredient Substitution
Ingredient Substitution
Use other vegetables like capsicum (bell pepper), potatoes, or broad beans along with or instead of brinjal.
Healthier Option
Healthier Option
Substitute white rice with brown rice or quinoa for a higher fiber meal. Adjust cooking time and water accordingly.
Flavor Addition
Flavor Addition
Add 1-2 tablespoons of roasted and coarsely crushed cashews at the end for extra crunch and richness.
No Onion/Garlic
No Onion/Garlic
For a sattvic version, simply omit the onions. The dish will still be delicious due to the aromatic spice powder.
Health Benefits
🌾
Rich in Fiber
Brinjal and lentils (dals) provide dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
✨
Source of Antioxidants
Spices like turmeric, cloves, and cinnamon, along with brinjal, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
✨
Plant-Based Nutrition
This dish offers a balanced meal with carbohydrates from rice, protein from dals, and essential vitamins and minerals from vegetables and spices, making it a wholesome plant-based option.
Frequently Asked Questions
What is Vangi Bath?
Vangi Bath is a traditional rice dish from Karnataka, India. 'Vangi' means brinjal (eggplant) and 'Bath' refers to a rice preparation. It's known for its unique flavor, which comes from a special, freshly ground spice powder.
Can I make Vangi Bath powder in advance?
Yes, absolutely! It's a great time-saver. You can make a larger batch of the powder and store it in an airtight container at room temperature for up to a month. This makes preparing the dish much quicker on busy days.
My Vangi Bath turned mushy. What went wrong?
The most common reason for mushy Vangi Bath is overcooked or warm rice. Ensure your rice is cooked al dente (firm to the bite) and is completely cooled before mixing it with the brinjal masala. Spreading it on a plate helps it cool faster and prevents clumping.
Is Vangi Bath healthy?
Vangi Bath can be a healthy, balanced meal. It's plant-based and provides carbohydrates from rice, fiber and vitamins from brinjal, and protein from the dals used in the masala. Using sesame oil provides healthy fats. To make it healthier, you can use brown rice and control the amount of oil.
How many calories are in one serving of Vangi Bath?
A typical serving of Vangi Bath (around 1.5 cups or 350g) contains approximately 400-450 calories. The exact count can vary based on the type of rice, the amount of oil used, and the addition of nuts.
What can I serve with Vangi Bath?
Vangi Bath is a complete meal on its own but is traditionally served with a side of cooling cucumber raita, plain yogurt (curd), crispy papad, or potato chips (wafers).
