Vangi Bath or brinjal rice is a famous dish from Karnataka, Mysore region. The common term used for this type of mixed rice is called ‘Bath’. The closest translation of Vangi Bath can be , brinjal rice. The common companion of this spicy , flavorful and aromatic mixed rice is something mild and light like Raita and /or crunchy potato chips.
Vangi bath is one such aromatic dish that the flavors linger long after it’s over and done with. The special Vangi bath powder is simple to make yet full of flavors. Vangi bath powder is equally flavorful and as popular as Bisi Bele Bath Powder. The aroma of freshly roasted and ground Vangi Baath Powder is unbeatable and crucial for tasty vangi bath.
Even though VangiBath is the popular and the masala powder is called ‘Vangi Bath powder’, many varieties of baths can be made with other vegetable combinations.
What brinjal/eggplant should be use?
Any of the brinjal variety would work fine with this dish but taste will differ. I found this page very useful with some good information on different eggplant varieties. For Indian names of the same refer this page.
I typically like to use the Farytale or Barbarella. Fairy Tale is a thinner variety eggplant with strips and has buttery texture and taste, so it cooks very fast. It has very less seeds so it works very well in this dish.
Can Brinjal/eggplant be substituted in this recipe?
Yes, you can totally substitute brinjal if it doesn’t suit your taste. This dish can be made exactly same way with just Capsicum. It also works wonderfully well with Potato or Ivy Gaurd/Koovakai. I love these variations and all of it tastes equally delicious.
I cook tomato and peas similar to eggplant and add the vangi bath powder to make tomato bath. It just tastes amazing.
Vangi Bath | Brinjal Rice
For Vaangi Bath
- 3 cups Rice
- 2 cups Small Eggplant cut lengthwise
- 4 tbs oil
- 2 tbs peanuts or Cashew nuts
- 1 tsp Channa dal
- 1 tsp Urad dal
- 1 tsp mustard seeds
- 1 strand curry leaf
- 1/2 tsp hing
- 1/2 tsp Turmeric powder
- 3 tbs Vangi Bath Powder
- First cook the rice. I remove the quantity needed for VaangiBath and ad couple of spoons of oil and set it aside.
- Cut brinjal into thin slices and soak it in water to avoid it from turning dark.
- Now heat 3 tbs spoon of oil in a pan and add mustard seeds. Once it's splutters add in the peanuts, channa dal and urad dal.
- Once the nuts turn to golden color add in the curry leaves, hing and turmeric powder.
- Quickly add in the soaked and sliced eggplant to the pan without any of the water
- Add needed salt then cover and let the eggplant mixture cook well. Don't make t mussy but eggplant should be well cooked. It should take up to 10-15 mins
- Once the eggplant is cooked add 3 tbsp Vangi Baath Pudi/powder on to the cooked eggplant and give it a good mix.
- Now remove half of the vaangi masala mix in a small cup. Add the rice that is resting to the remaining mix in the pan.
- slowly fold in the rice with the mix. Add the remaining oil and keep mixing the rice. Now add in the remaining masala to the rice and mix it again.
- This 2 step process avoids lumping of the masala in certain portions.
- Serve the vaangi bath with cucumber raita or just plain yogurt.
If you try this version of Vangi Bath, drop a word to let me know how you liked it. Share pictures with the hashtag #amomscookbook. You can follow me on Facebook, Pinterest and Instagram for more such recipes and food photography. Don’t’ forget to comment and rate the recipe here.