vangi bath recipe with step by step photos – delicious recipe of spiced brinjal rice from the karnataka cuisine. vangi means, brinjal, baingan, aubergines or eggplant. bhath or baath means rice.

vangi bath is a brinjal rice based dish popular both in the maharashtrian and karnataka cuisine. both the regional recipes taste different as some of the ingredients and the spices that go into preparing them are different.

karnataka vangi bath recipe makes use of vangi bath masala powder and tamarind pulp as two of the main ingredients. whereas the maharashtrian vangi bhath recipe used goda masala and curd or tomatoes. few more popular recipes from karnataka cuisine are:

• bisi bele bath
• neer dosa
• set dosa
• mysore pak

how to make vangi bath

1. preparing vangi bath recipe is very easy. all you need is to cook the rice first. then prepare the brinjal gravy. then mix the rice with the brinjal gravy. if you have extra cooked rice or leftover rice, then the vangi bath recipe is more quick to prepare.
2. in this vangi bath recipe, i have used readymade organic vangi bath masala powder from the phalada brand. the taste of the vangi bath depends on the quality of the vangi bath masala. so do use a good quality one. you can use homemade or store brought.
3. generally green brinjals are used. but you can also use purple or the purple striped brinjals. just make sure that the brinjals are tender and fresh.
4. use any regular variety of rice like sona masuri.
5. this vangi bath recipe is a no onion no garlic recipe. if you want, you can add onions.

serve vangi bath or brinjal rice with raita or plain curd. you can even pack vangi bath in the tiffin box.

if you are looking for more brinjal recipes then do check:

• baingan bharta
• baingan bhaja
• brinjal fry
• brinjal curry

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vangi bath

5 from 2 votes

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

karnataka style vangi bhath recipe - homely delicious recipe of brinjal rice from the karnataka cuisine.

Course:main course

Cuisine:karnataka

Servings:2

Calories:687kcal

Author:Dassana Amit

INGREDIENTS FOR vangi bath

(1 CUP = 250 ML)

for cooking rice

• 225 grams sona masuri rice OR 1 heaped cup of rice
• ¼ teaspoon salt
• 2 cups water

for preparing tamarind pulp:

• ½ tablespoon tightly packed tamarind (imli)
• ¼ cup hot water

other ingredients for vangi bath

• 2 tablespoons peanut oil - can also use sesame oil or sunflower oil
• ½ teaspoon mustard seeds (rai)
• ½ teaspoon urad dal
• 2 tablespoons roasted peanuts (bhuni moongphali) OR cashews (kaju)
• 1 sprig curry leaves OR 10 to 12 curry leaves (kadi patta)
• ⅛ teaspoon asafoetida (hing)
• 1 to 2 dry red chilies (sookhi lal mirch)
• 200 grams small to medium sized green or purple brinjal (baingan or vangi or egg plant) - cut in long pieces and soaked in salted water for 15 to 20 minutes
• ¼ teaspoon turmeric powder (haldi)
• 2 to 2.5 tablespoons vangi bath masala powder
• salt as per taste
• 2 tablespoon fresh grated coconut, optional
• ¼ to ½ teaspoon jaggery powder
• 2 to 3 tablespoons chopped coriander leaves (dhania patta) - optional

HOW TO MAKE vangi bath

preparation for vangi bath

• first soak 1 heaped cup rice in water for 30 minutes. use any regular rice. i used sona masuri rice.
• then pressure cook the rice with 2 cups water, ¼ teaspoon salt for 3 to 4 whistles on a medium flame or for 11 to 12 minutes. you can also cook the rice in a pot. if cooking in a pot, then you may need to add more water.
• soak ½ tablespoon tightly packed tamarind in ¼ cup hot water for 20 to 30 minutes.
• later squeeze the soaked tamarind in the water to get the tamarind pulp. strain and keep aside.
• when the pressure settles down on its own, open the cooker's lid and fluff the rice. 
• you can allow the rice to cool in the cooker itself or spread rice on a large plate/thali or tray. allow the cooked rice grains to become warm or cool down. cover and keep so that the rice grains do not dry out.
• when the rice is cooking, rinse the brinjals. remove the crowns of the brinjals and slice them vertically in 4 long pieces. as soon as you chop them, place them in a bowl containing water to which some salt has been added. 
• do make sure that there is sufficient water covering the brinjals. allow them to be in the salted water for 15 to 20 minutes.

making vangi bath

• heat 2 tablespoons peanut oil (can also use sesame oil or sunflower oil) in a pan or kadai.
• add ½ teaspoon mustard seeds.
• once the mustard seeds begin to crackle, then add ½ teaspoon urad dal.
• next add 2 tablespoons roasted peanuts or cashews.
• saute till the urad dal becomes golden.
• then add 1 to 2 dry red chilies, 1 sprig curry leaves or 10 to 12 curry leaves and ⅛ teaspoon asafoetida (about 2 pinches of asafoetida).
• add the brinjals. just remove the brinjals from the salted water and add in the pan. be careful as the mixture splutters when adding brinjals.
• mix them with the rest of the tempering mixture.
• add ¼ teaspoon turmeric powder. also add salt as per taste.
• mix the turmeric powder and salt very well.
• cover the pan with a lid and let the brinjals get half-cooked. do check at intervals. while cooking, if the brinjals start sticking to the pan then add some water. then cover and cook.
• half cook the brinjals.
• once they are half done, then add the tamarind pulp.
• then add 2 to 2.5 tablespoons vangi bath masala powder.
• mix very well and continue to cook without the lid. if the masala along with brinjals start sticking to pan, then add ¼ cup water and continue to cook.
• once the brinjals are cooked well, add 2 tablespoons grated coconut and ¼ to ½ teaspoon jaggery powder.
• mix again very well. the brinjal masala is thick. but for some moisture you can have a semi gravy consistency in the brinjal masala.
• keep the pan down and add rice in two to three parts. mix gently.
• add the next portion of rice and then mix well.
• mix gently but very well so that that everything is mixed evenly.
• serve vangi bath or brinjal rice with raita, papads or chips.

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preparation for vangi bath recipe

1. first soak 1 heaped cup rice in water for 30 minutes. use any regular rice. i used sona masuri rice.

2. then pressure cook the rice with 2 cups water, ¼ teaspoon salt for 3 to 4 whistles on medium flame or for 11 to 12 minutes. you can also cook the rice in a pot. if cooking in a pot, then you may need to add more water. depending on the quality of rice, you can even cook for 2 whistles or 9 to 10 minutes.

3. soak ½ tablespoon tightly packed tamarind in ¼ cup hot water for 20 to 30 minutes.

4. later squeeze the soaked tamarind in the water to get the tamarind pulp. strain and keep aside

5. when the pressure settles down on its own, open the cooker’s lid and fluff the rice. you can allow the rice to cool in the cooker itself or spread rice on a large plate/thali or tray. allow the cooked rice grains to become warm or cool down. cover and keep so that the rice grains do not dry out. the cooked rice grains should be separate.

6. when the rice is cooking, rinse, remove the crowns of the brinjals (vangi or baingan) and slice them vertically in 4 pieces. as soon as you chop them, place them in a bowl containing water to which some salt has been added. do make sure that there is sufficient water covering the brinjals. allow them to be in the salted water for 15 to 20 minutes.

making vangi bath

7. heat 2 tablespoons peanut oil (can also use sesame oil or sunflower oil) in a pan or kadai. add ½ teaspoon mustard seeds.

8. once the mustard seeds begin to crackle, then add ½ teaspoon urad dal.

9. next add 2 tablespoons roasted peanuts or cashews.

10. saute till the urad dal becomes golden.

11. then add 1 to 2 dry red chilies, 1 sprig curry leaves or 10 to 12 curry leaves and 1/8 teaspoon asafoetida (about 2 pinches of asafoetida).

12. add the brinjals. just remove the brinjals from the salted water and add in the pan. be careful as the mixture splutters when adding brinjals.

13. mix them with the rest of the tempering mixture.

14. add ¼ teaspoon turmeric powder. also add salt as per taste.

15. mix the turmeric powder and salt very well.

16. cover the pan with a lid and let the brinjals get half-cooked. do check at intervals. while cooking, if the brinjals start sticking to the pan then add some water. then cover and cook.

17. half cook the brinjals.

18. once they are half done, then add the tamarind pulp.

19. then add 2 to 2.5 tablespoons vangi bath masala powder.

20. mix very well and continue to cook without the lid. if the masala along with brinjals start sticking to pan, then add ¼ cup water and continue to cook.

21. once the brinjals are cooked well, add 2 tablespoons grated coconut and ¼ to ½ teaspoon jaggery powder.

22. mix again very well. the brinjal masala is thick. but for some moisture you can have a semi gravy consistency in the brinjal masala. check the taste and you can add some more jaggery powder or salt if you want.

23. keep the pan down and add rice in two to three parts. mix gently.

24. add the next portion of rice and then mix well.

25. mix gently but very well so that that everything is mixed evenly.

26. serve vangi bath or brinjal rice with raita, papads or chips.