Vangi Bhaath Recipe
Karnataka is home to a number of historical sites as it is for a number of delectable cuisines and Vangi (brinjal) baath is one of them.
It is popular as Vangi Bhaath in Karnataka and as Tawa Pulao in Mumbai and Puliogare in Tamil Nadu with the distinct flavour of rice and brinjal seasoned in Vangi Baath powder.
This vegetarian dish bursting with an array of flavours is usually served with any side dish and you can enjoy the mixture of flavours at every spoonful.
You can prepare this filling recipe for a potluck party, anniversary lunch, kitty party or weekend breakfast within 10-15 minutes and see how you create magic with leftover rice and a few ingredients. You can make a fulfilling and lip-smacking meal with Vangi Baath, papads and raita (optional) as a lunchbox recipe for your kid.
A quick recipe for Vangi Baath for a family get-together is given below:
Preparation time-15 minutes
1 tbsp. chana daal
½ tsp. coriander seeds
2 ½ tbsp. coconut (grated)
¼ tsp. black pepper
¼ tsp. asafoetida
2 ½ cups rice
Salt to taste
1 large brinjal/eggplant chopped into cubes
1 ¼ tsp. roasted peanuts
A handful of curry leaves
A few red chillies
1 ¼ tsp. urad daal
½ tsp. sesame seeds
1-2 large tomatoes chopped finely
3-4 green chillies slit into halves
1 large onion (sliced)
1 tbsp. Oil
A pinch of turmeric
Garam masala powder ¼ tsp.
1 tsp. coriander leaves (finely chopped)
How to prepare:
- First prepare the rice and set it aside.
- Now, heat oil in a frying pan and add urad daal, grated coconut, coriander seeds, sesame seeds, dried red chillies, chana daal, curry leaves and pepper corns. Sauté them for 1-2 minutes till the daal changes its colour.
- Turn off the flame and let the spices cool. Transfer them to the grinding jar and grind them to a smooth powder.
- In a deep bottomed vessel heat oil. To that, add peanuts, chopped onions, green chillies and tomatoes and stir fry till the onions take on a shining texture.
- Now add a pinch of asafoetida, salt and turmeric powder and continuously stir the mixture till tomatoes are softened.
- Add the chopped egg plants/brinjals and cover the vessel with a lid and cook for 10 mins in medium flame till the brinjals become tender.
- Add the cooked rice and garam masala powder and give a quick stir to the mixture.
- Cover the rice mix with a lid and let it stand for 10 minutes by turning off the flame.
- Sprinkle chopped coriander leaves for garnishing.
- Your Vangi Bath is ready to be dished out.
Note: You can replace raw rice with leftover rice and prepare the dish following the same steps as mentioned above. It will taste equally yummy and fulfilling.