Vangi Bath is very popular dish in Karnataka. It is also known as Eggplant rice. In this recipe, we are using home made masala powder which gives nice flavor to rice. You can store the vangi bath masala in air-tight container for one month. In this recipe, fried rice prepared with Brinjal.
Preparation time: 20 mins
Cooking time: 20 mins
- 1 1/2 tsp gram dal
- 1 1/2 tsp urad dal
- 1 tsp cumin seeds
- 1 1/2 tsp mustard seeds
- 1/8 tsp fenugreek seeds
- 2 star anise
- 4 cloves
- 2 green cardamoms
- 2″ cinnamon stick
- 1 tsp coriander seeds
- 3 red chillies
- 4 tsp of oil
- 2 tsp ground nut
- 1 tsp ginger garlic paste
- 2 green chillies chopped
- 1 full cup of brinjal, chopped
- Salt to taste
- 1/4 tsp turmeric powder
- 2 cups cooked rice
- Coriander leaves for garnish
Note: You can also add curry leaves and coconut powder in vangi bath masala.
Dry roast gram dal, urad dal, half of the cumin seeds, half of the mustard seeds, fenugreek seeds, star anise, cloves, cinnamon stick, cardamom, coriander seeds and red chilies.
Let them cool down for some time and then blend them to make a fine powder and keep it aside. This is called Vangi Bath Masala.
Now heat oil in a pan and add rest of the cumin seeds and mustard seeds, and let them splutter for a minute.
Add ground nut and fry them for 2 mins. Then add ginger garlic paste and saute it for a minute.
Then add green chilies, chopped brinjal, salt, turmeric powder and mix well.
Cover the lid and let it cook them until the brinjal becomes tender and soft. After that add masala powder which we prepared at first then mix well.
Now add cooked rice and mix well. Finally add chopped coriander and serve hot.
Serve vangi bath with sambar or yogurt.