Vangi Bath Recipe (Karnataka Style)

Simply put, Vangi Bath is a delicious spiced and tangy preparation that has ‘vangi’ (brinjal/eggplant/aubergine) and ‘bath’ (meaning rice). In simple words, call it brinjal rice or eggplant rice. Not just in Karnataka, a variation of this dish is also popular in Maharashtrian cuisine. Both these regional versions have their own unique taste as some of the ingredients and spices used are different for both. Here, I have shared the traditional and classic Vangi Bath recipe that is made in Karnataka.

About Vangi Bath

The main ingredients in the Karnataka style Vangi Bath recipe are a special Vangi Bath masala powder and tamarind pulp along with the eggplant and rice. I also used a typical sona masuri rice for the recipe. You can use any regular variety of rice.

In Karnataka, ‘bath’ may also be spelt as ‘bhath’ or ‘baath.’ Just know that both these words denote the same meaning, that is rice. Also, brinjal is called as ‘badanekai’ or ‘gulla’ in the local Kannada language of this state.

Preparing both these styles of Vangi Bath is very simple. For this variation, proceed by cooking the rice first and preparing the eggplant gravy next. Then, just mix the cooked rice with the eggplant gravy. If you have leftover rice with you, then this rice based dish becomes quicker to prepare.

In the Karnataka special Vangi Bath recipe, usually green eggplants are used. However, you can make it with small sized purple or purple striped eggplants which are fresh and tender. This Vangi Bath recipe is also a no onion, no garlic one. Wish to add onions? Go ahead, do that.

The taste of the dish highly depends on the quality of the Vangi Bath masala. So, always use a premium quality store-bought one or better, a homemade one. In this Vangi Bath recipe, I have used an organic brand of the readymade masala powder.

How to make Vangi Bath

Preparation

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 and ¼ teaspoon salt for 3 to 4 whistles or 11 to 12 minutes on medium heat.

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 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 naturally, open the cooker’s lid and fluff the rice. You can let the rice grains to cool in the cooker itself or spread them on a large plate 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. While the rice is cooking, rinse, remove the crowns of the eggplants/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 eggplants. Allow them to be in the salted water for 15 to 20 minutes.

Make Vangi Bath

7. Heat 2 tablespoons peanut oil ( you 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, add ½ teaspoon urad dal.

9. Next, add 2 tablespoons roasted peanuts or cashews.

10. Sauté till the urad dal becomes golden.

11. Next, add 1 to 2 dried red chilies, 1 sprig curry leaves or 10 to 12 curry leaves and ⅛ teaspoon asafoetida (about 2 pinches asafoetida).

12. Add the eggplant pieces. Remove them from the salted water and add to the pan. Be careful as the mixture splutters when adding the chopped eggplants.

13. Mix them with the rest of the ingredients.

14. Add ¼ teaspoon turmeric powder and salt as per taste.

15. Mix the turmeric powder and salt very well.

16. Cover the pan with a lid and let the eggplants get half-cooked. Check at intervals. If the eggplants start sticking to the pan while cooking, add some water. Then, cover and cook.

17. Half cook the eggplants.

18. Once half done, add the tamarind pulp.

19. Then, add 2 to 2.5 tablespoons of the Vangi Bath masala powder.

20. Mix well and continue to cook without the lid. If the masala along with brinjals/eggplants starts sticking to the pan, then add ¼ cup water and continue to cook.

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

22. Mix well, once again. 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. Remove the pan from heat and add rice in 2 to 3 parts. Mix gently.

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

25. Stir gently, so that everything is mixed evenly.

26. Serve Vangi Bath, Karnataka style with raita, papad or chips.

Expert Tips

1. Brinjals: Similar to Maharashtrian style Brinjal Rice, selecting fresh and firm brinjals is key. The skin should be shiny and without blemishes. Wash, chop and soak in water to avoid discoloration till use.
2. Rice: Use short-grain rice like sona masuri or any local rice variety for an authentic taste and texture.
3. Homemade spice blend: Prepare the vangi bath masala powder at home for authentic flavor. If you can’t, then use store-bought one.
4. Tamarind: Since tamarind is an integral part of this preparation, do not omit it. You can use readymade tamarind pulp, just dilute it a little in water before adding.
5. Fats: If you wish to cook the dish in ghee over oil, do that.
6. Nuts: You can skip adding the roasted peanuts or cashews. But adding them will enhance the flavor.

FAQs

This Vangi Bath Recipe from the archives was first published in November 2016. It has been updated and republished in February 2024.