Vangi bath is a popular rice dish from Karnataka cuisine. The term vangi translates to brinjals or egg plant and bhath means cooking together. It is a famous breakfast dish, mostly viewed as a dry dish, it is accompanied with Mosaru Bajji or Raita.
- 4 to 5 Brinjal (Baingan / Eggplant)
- 1 cup Rice
- 1/2 teaspoon Asafoetida (hing)
- Salt , to taste
- 2 tablespoons Cooking oil
- 2 teaspoons Mustard seeds
- 1 teaspoon Turmeric powder (Haldi)
- Coriander (Dhania) Leaves , for garnish
- To be ground together:
- 6 to 7 cloves Cloves (Laung)
- 7 to 8 Whole Black Peppercorns
- 1 inch Cinnamon Stick (Dalchini)
- 2 tablespoons Dry coconut (kopra) , grated
- 2 to 3 Dry red chilli
- 1 tablespoon Coriander (Dhania) Seeds
- 1 tablespoon Cumin seeds (Jeera)
To begin making the Vaangi Bhaat recipe, first wash and soak the rice in water for 30 minutes.
Wash and remove the stems from the brinjals. Slice them and put them in a bowl of water.
In a small pan dry roast (separately) the ingredients under ‘To be ground together’.
Cool and coarsely grind them together in a blender.
In a heavy bottom kadai, heat the oil. Add the mustard seeds and once they splutter, drain and add the brinjal slices.
Add hing and turmeric powder. Stir and add about 2- 2 ½ tablespoons of the ground spice mix.
Saute for a minute and drain the rice and add to the brinjals.
Mix and add the required water (water quantity may change depending on the quality of rice).
Add salt, stir and cook covered till the rice is done. Once it is ooked, garnish it with the coriander leaves.
Serve Vaangi Bhaat with any other Raita of your choice.