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    Home » Indian » Karnataka Recipes

    Vangi Bath | Spicy Brinjal Rice

    Published: Jul 22, 2016 · Modified: Jul 18, 2021 by Ramya · 24 Comments

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    Vangi Bath 1

    Yay! Friday again. Every week I seem to desperately wait for the weekend and Friday is the most happiest. It is another story that the weekend gets over in a blink and before I even know it, it is Monday again. Sigh! Please tell me I am not the only one feeling so 🙂

    Vangi Bath 3

    Enough of my rant and now for the recipe today – Vangi Bath. It is essentially a spiced brinjal rice, an easy one pot meal that can be prepared quickly. Vangi bath is popular in Karnataka and I am sure anyone who doesn’t love brinjals otherwise would love this for a meal. The reason I tell this is *wait for it* I used to hate brinjals too. And it was my mom’s idea to make this recipe and ever since, I have liked brinjals in this form.

    Vangi Bath 2

    To be very frank, I am not 100% sure if this is an authentic recipe. I know it probably is not. However this is the recipe I have grown up loving and this is how we usually make it at home. Amma used to prepare it quite often for my lunch boxes during college. Sometimes she would add green peas. At times, chickpeas. She also does a version with fresh coriander. This recipe is the base for all her vangi bath recipes. I love chickpeas in rice and used to love picking them up specially while having from my lunch box. If you have the rice and chickpeas cooked, making this would probably take less than half an hour. It can be served as it is or with a side of curd/raita.

    Vangi Bath 4

    To make Vangi Bath | Brinjal Rice

    • Servings: 2
    • Time: 30-40 mins
    • Difficulty: Easy
    • Print

    What I used –
    For Vangi Bath -
    • Brinjal/Aubergine Small, 10-12
    • Boiled Chickpeas/Kabuli Chana, ½ cups
    • Cooked Rice, 2 heaped cups
    • Onion Finely Chopped, ½ cup
    • Oil, 1 tbsp
    • Cumin Seeds, ½ tsp
    • Ginger Garlic Paste, 1 tsp
    • Red Chilli Powder, ½ tsp
    • Turmeric Powder, ¼ tsp
    • Salt, as required
    For Fresh Vangi Bath Spice Powder –
    • Dried Bay Leaf, 1
    • Clove, 1
    • Cinnamon, 1” piece
    • Kalpasi/Stone Flower, 1 small piece
    • Coriander Seeds, 1 tsp
    • Cumin Seeds, 1 tsp
    • Urad Dal, 1 tbsp
    • Chana Dal, 1 tbsp
    • Dried Red Chillies, 3-4
    • Fresh Coconut Chopped, ¼ cup
    • Asafoetida, ¼ tsp

    Vangi Bath 6

    How I made –

    1. In a thick bottomed pan, dry roast all the ingredients mentioned under Vangi Bath Spice Powder until golden brown. Once cooled down, grind along with fresh coconut into a fine powder. Set aside.

    prep1

    2. Prepare the brinjal by washing and removing the stem. In a pot, fill with water and ½ teaspoon of turmeric and salt. Cut the brinjal into cubes and drop into the water. This would stop the brinjal from oxidizing and having a bitter after taste.

    prep2

    3. In a nonstick pan, heat oil. Add cumin seeds and as they splutter, add finely chopped onions. As they begin to turn translucent, add ginger garlic paste. Fry for a minute and then add the chopped brinjal cubes. Add turmeric powder.

    prep3

    4. On a low heat, cook until the brinjals are soft and juicy. Add boiled chickpeas. Add the prepared Vangi Bath Masala, red chilli powder and salt required. Cook for a 3-4 mins on low flame. Switch off the flame. Add this prepared masala to the cooked rice and mix well.

    prep4

    5. Serve hot with curd/raita.

    Vangi Bath 5

    Note –
    • I used ¾ cup of raw rice and cooked with 2 cups of water in a pressure cooker for getting 2 heaped cups of cooked rice.
    • I pressure cooked my rice and chickpeas with required salt. It is essential that the rice has to be cold for perfect Vangi bath. Else, it would turn gluggy on mixing with the masala.
    • Brinjal can turn bitter on cooking, to avoid it soak the cut brinjal in water mixed with salt and turmeric until required to use.
    • The quantity mentioned for the vangi powder is enough for a single time use. Adjust the powder quantity as per required.
    • The vangi bath powder can be prepared in advance and stored in an airtight container in the fridge.
    • If dry coconut/copra is available, that can be used in the place of fresh coconut. The powder prepared using dry coconut stays good for over two weeks also.
    • As I added lesser number of red chillies, I added ½ teaspoon of red chilli powder in the masala.
    • Chickpeas are optional but give a good texture to the rice.

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    1. Hilda

      July 22, 2016 at 4:54 pm

      I am already a fan of aubergine, and this recipe looks delicious! Have a good weekend.

      Reply
      • chcooks

        July 25, 2016 at 10:39 am

        Thanks Hilda 🙂 Hope you had a great weekend too!

        Reply
    2. dreamzandclouds

      July 22, 2016 at 6:17 pm

      looks so yummm! <3

      Reply
      • chcooks

        July 25, 2016 at 10:38 am

        Thanks so much M 🙂

        Reply
    3. Jhuls

      July 22, 2016 at 6:32 pm

      You are not the only one who feels that. Weekends just pass by in a flash.

      This recipe looks pretty good to me and I love rice a lot. I might eat more of this at this week's FF! 😀 Thanks for sharing! x

      Reply
      • chcooks

        July 25, 2016 at 10:38 am

        Awww that's so nice to hear Jhuls 🙂 Hope you had a good weekend!

        Reply
    4. Lynz Real Cooking

      July 22, 2016 at 8:06 pm

      Lovely!

      Reply
      • chcooks

        July 25, 2016 at 10:37 am

        Thanks much Lynn 🙂

        Reply
    5. Sarah 'n Spice

      July 23, 2016 at 12:21 am

      This looks so flavorful! I'd like a bowl now please 🙂

      Reply
      • chcooks

        July 25, 2016 at 10:37 am

        Wish I could send you some right away Sarah 🙂

        Reply
    6. nimmi

      July 23, 2016 at 5:05 am

      wow.. the recipe sounds too yummm..happy to find your awesome blog..happy Fiesta Friday:)

      Reply
      • chcooks

        July 25, 2016 at 10:36 am

        Thanks much Nimmi 🙂 I am glad yo felt that way, thanks for dropping by!

        Reply
    7. Colleen

      July 23, 2016 at 11:59 pm

      Oh my gosh, this looks fantastic! I'm always looking for another flavorful rice dish and this looks like it's packed with yummy goodness! Thanks for sharing on Fiesta Friday this week! ?

      Reply
      • chcooks

        July 25, 2016 at 10:36 am

        Thank you so much for those lovely words 🙂 Glad you liked the recipe Colleen 🙂

        Reply
    8. Zeba@Food For The Soul

      July 24, 2016 at 2:05 am

      Looks great...found another recipe for my eggplant harvest, thanks to you 🙂

      Reply
      • chcooks

        July 25, 2016 at 10:35 am

        I hope you love it Zeba 🙂

        Reply
    9. Colleen

      July 24, 2016 at 9:01 am

      Such a great recipe! Packed with flavor!

      Reply
      • chcooks

        July 25, 2016 at 10:35 am

        Thank you so much Colleen 🙂

        Reply
    10. kushigalu

      July 25, 2016 at 4:21 am

      This recipe is loaded with full of flavor. Delicious!

      Reply
      • chcooks

        July 25, 2016 at 10:34 am

        Thanks much dear 🙂

        Reply
    11. srividhya

      July 25, 2016 at 5:52 am

      Love your version of vangi bhaat. Addition of chick peas is great.

      Reply
      • chcooks

        July 25, 2016 at 10:34 am

        Thanks Sri 🙂

        Reply
    12. Suchitra

      July 27, 2016 at 12:58 am

      I can have vaangi bath any time of the day! Your version with chick peas looks delicious!

      Reply
      • chcooks

        July 27, 2016 at 7:40 pm

        Thanks so much Suchitra 🙂

        Reply

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