Vangi Bath

17 Sep
Vangi Bath

Too much of anything is boring…

I know that too and now I have decided to make something different from a different place …finally!!!

So how many of you don’t like brinjals/ aubergines… I never liked them too till I tasted this vangi bath.

The vangi bath is nothing but spiced brinjal/ aubergine rice. The brijals/ aubergines are slit lengthwise and sauted with the masala powder and they become soft and soo tasty, it will be hard for anyone to resist.



Brinjal                                                                                       –              6-8 nos

Rice (sona masoori)                                                                   –              1 cup

Small onions/ shallots (sliced)                                                    –              5-6 nos

Garlic (sliced)                                                                            –              3-4 nos

Curry leaves                                                                              –              2 sprigs

Turmeric powder                                                                        –              ¼ tsp

Salt to taste



To roast and grind:

Red chillies                                                                             –              4-5 nos

Coriander seeds                                                                       –              1 tbsp

Bengal gram                                                                            –              1 tbsp

Jeera                                                                                      –              1 tsp

Saunf/ fennel seeds                                                                 –              ½ tsp

Coconut (grated)                                                                      –              1 tbsp

Tamarind (puree)                                                                      –              1 tbsp

Cinnamon stick                                                                       –              1” piece



Cook rice with slightly less water for them not to get mush and spread on a plate for it to cool. I used the normal everyday rice, you can use basmati if you prefer. Keep aside.

In a small pan, heat a tsp of oil and roast all the ingredients for roasting, except the tamarind which you add while grinding. The Bengal gram should turn a nice golden brown. Remove from heat and let it cool.

When the roasted ingredients are cool, grind them to a powder with the tamarind. Keep aside.

Heat oil in a deep pan and let it get hot. Add the sliced shallots and garlic and sauté.

Let it turn a nice golden color and then add the curry leaves. Sauté for a minute.

Now, add the brinjal’s slit lengthwise and sauté them with the shallots and garlic.

When they are soft and cooked, add the powdered masala powder and turmeric powder sauté for a further 5 minutes, covered.

When the brinjals are fully cooked and the masala is blended well with the shallots, add the cooked rice and mix well.

Season with salt and cook on a low heat.

Remove from heat, garnish with curry leaves and serve with capsicum raitha and rice appalam.




Leave a comment

Posted by on September 17, 2014 in Mixed Rice


Tags: , , , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s