Vangi Bath | Brinjal Rice
Vangi Bath | Brinjal rice is a famous dish from Karnataka, Mysore regions. This spicy, flavorful, delicious and aromatic mixed rice is best served with something mild and light like Raita and /or crunchy potato chips.
Servings: 4
Ingredients
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
Instructions
- 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.