Vangi bath is very popular among the vegetarian community and is made without onion & garlic. Generally it is made with green young brinjals however you can use whatever you have in hand. To make vangi bath, first brinjals are sauteed in tempering spices and then soft cooked. Then seasoned with spice powder called as vangi bath powder. Lastly it is finished off by mixing it with precooked rice. There are many brands selling ready vangi bath powder. I have only tried using MTR which is well known for spice powders in the market. However my today’s recipe is along with the homemade vangi bath powder which can be prepared ahead and refrigerated for few months. There are numerous ways to make vangi bath. This recipe comes from our Hassan based chef, who used to cook for us during our stay in Bangalore. I have tasted other versions too and but love this version as it is flavorful, delicious and hot. The vangi bath powder tastes almost like the MTR powder. But MTR doesn’t use channa dal, which I use since I feel it gives an extra flavor. I usually make this when I have few brinjals left and they are not enough to make any side dish. You may also like these Rice recipes and Brinjal recipes. More Karnataka RecipesTomato bathBise bele bath Akki roti Nippattu

How to Make Vangi Bath (Stepwise Photos)

Make Vangi Bath Powder

Skip this section if using ready made powder. 1. Dry roast coriander seeds until aromatic. Transfer to a plate. 2. Fry the dals until half done. 3. Then add red chilies and roast until the lentils turn golden. 4. Next put in the cloves, cinnamon, methi and cumin. Roast for 2 mins until the methi seeds turn fragrant. Switch off the stove. You can skip methi seeds but they add aroma to the powder. 5. Cool the ingredients and add to a blender jar. 6. Make a fine powder. This powder can be used for 2 to 2.5 cups raw rice that serves 4 to 5 people. If you are making only 2 servings, you can scale down the ingredients for the powder.

Make Rice

  1. Wash and cook rice al dente in the usual way.
  2. Rice must be grainy and not mushy or sticky. Cool completely.

Temper

  1. Wash and cut brinjals. Next add them to a bowl of slightly salted water. Set this aside.
  2. Next heat oil in a wide heavy bottom pan. Add mustard, cumin, peanuts, chana dal and urad dal. Fry until they turn golden. I went ahead using cumin, bay leaf and cardamoms.
  3. Using onions is optional. Add green chili and onions. Then fry till they turn translucent. 4. Transfer brinjals and green peas. Then sprinkle salt. Fry for 2 to 3 mins.
  4. Cover and cook till the brinjals are done completely. 6.Add the spice powder.

Make Vangi Bath

  1. Mix well. Fry the entire mixture till you get a nice aroma.
  2. If you like slightly moist rice, you can sprinkle 2 tbsp water. Then saute for 2 minutes. The mixture turns moist. This step is optional.
  3. Next add rice and lemon juice as well. I also prefer a bit of ghee or oil. Mix well. Adjust salt as needed. Garnish brinjal rice with coriander leaves.Serve vangi bath with papad and raita.

Pro Tips

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