Monday, 8 April 2013

Vangi Bath

My mom used to make this Vangi Bath often and I was a big fan of it. This is a very good lunch box recipe. Recently I came to know that vangi bath is a famous dish in Karnataka. I normally use the long green brinjals to make this vangi bath. But I guess this can be made with any type of brinjals.


Kathirikka/Eggplant/Aubergine/Brinjal 200 grams
Rice - 150 grams
Channa Dal - 5 grams
Split Urad Dal - 5 grams
grated coconut - 25 grams
Curry Leaves - few
Onion - 75 grams
Tomato - 50 grams
Chilli Powder - 10 grams
Coriander Powder - 10 grams
Cumin Powder - 5 grams
Turmeric powder - 5 grams
Garam Masala - 5 grams

Oil and Salt to taste


  • Cook the rice in a pressure cooker. I used jeera rice and cooked with 1:2 water for 1 whistle. Take it out and transfer to a wide bowl or plate. Let it cool. This way when you mix the rice it will not become mushy.
  • In a pan pour oil, add the urad dal, channa dal, curry leaves and grated coconut. Once it turns red add the onions and tomatoes. Fry until the onions and tomatoes turn mushy. 
  • Grind the above mixture and keep it aside.
  • In a pan, pour oil. Add the chopped brinjals and fry until they are half cooked. 
  • Now add the ground paste, salt and turmeric powder. Mix well and leave it for about 2 minutes.
  • Now add the coriander powder, garam masala powder and chilli powder. Adjust according to your taste. 
  • Close the pan and simmer till the eggplant is cooked well.
  • Switch off and mix the rice.

Vangi Bath is ready!!! Serve with raitha and papad.