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Vangi bath

AI-drafted · awaiting admin review

Rice cooked with brinjals and a roasted spice powder of dals, coriander, chillies and coconut, a lunch-box favourite of Karnataka.

Region: KarnatakaOccasion: Lunch and lunch boxesTime: 40 minServes: 3Vegan

Ingredients

  • 3 cups cooked rice, cooled
  • 6 small brinjals, cut into strips and kept in water
  • For the vangi bath powder: 1 tbsp chana dal, 1 tbsp urad dal, 1 tbsp coriander seeds, 6 dried byadgi chillies, 1 small piece cinnamon, 2 cloves, 2 tbsp dry coconut
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 2 tbsp peanuts
  • A sprig of curry leaves
  • 1 tbsp tamarind extract
  • 1 tsp jaggery
  • Salt to taste

Method

  1. Dry-roast the powder ingredients until fragrant and grind finely.
  2. Heat oil, splutter mustard seeds, fry the peanuts and curry leaves.
  3. Add the drained brinjal strips with salt and cook covered until soft.
  4. Add tamarind extract, jaggery and 2–3 tbsp of the powder. Cook for 2 minutes.
  5. Add the rice and mix gently until evenly coated. Taste and adjust salt.
  6. Serve with raita or curd.

History

Vangi is the Kannada word for brinjal. Families and eateries in Karnataka often grind and store their own vangi bath powder.

Significance

Vangi bath is a common lunch-box rice in Karnataka and a regular item in Bengaluru’s darshinis.

Sources