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May 1, 2014

Vangi Bath/ Brinjal Rice

The cuisine of Karnataka includes many vegetarian food items. Vangi Bath or Eggplant Rice is very popular in Karnataka. Vaangi baath - cooked rice mixed with vegetables cooked in oil and spice. Learn how to make/prepare Vangi Bath by following this easy recipe.

Rice                                      1 ½ cup
Turmeric powder                    ¼Tsp. 
American Eggplants/ Brinjals   1 big size (OR) 6 Brinjals
Frozen Carrot and peas           ½ cup
Grated ginger                          1 Tsp.
Vangi Bath Powder
VangiBath Powder                  2 Tbsp.(See the link)
Curry leaves                           few
Lemon juice                            1 Tsp.
Oil/Ghee                                 2 Tsp.
Cashew Nuts                           few
Kismis                                     few
Sugar                                      ¼ Tsp.
Salt                                         to taste
For Seasoning:
Oil                                         1 Tsp.
Mustard seeds                        ¼ Tsp.
Bengal gram dhal                   ½ Tsp.
Urdh dhal                              1 Tsp.
Asafetida                               a bit

For Decoration
 Fried cashew nuts, Kismish, curry leaves and cilantros.

  • Cook the rice and spread on a plate to cool.
  • Cut the Brinjals into 1-inch pieces and immersed in a bowl of water to prevent discoloring.
  • Heat an oil in a frying pan, crackle mustard seeds, add all above seasoning and  fry for a minute.
  • Now add the curry leaves and ginger  and fry for a second, then add the chopped Brinjals and sugar .
  • Sauté the Vangi or eggplant and veggies on medium heat, until it's cooked and sautéed well.
  • Add the Vangi bath and fry for a couple of seconds .                 
  • Add the cooked rice along with some salt and mix well. Add more masala if needed.
  • Sauté the rice and eggplant for a few minutes until all flavors are combined.
  • Now add the 1 Tsp of lemon juice, mix  it well.
  • Decorate with fried Cashew Nuts .Kismish, curry leaves and coriander leaves. 
  • Serve hot with Raitha and papads.

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