Vangibath

Vangibath rice - a classic Karnataka style flavourful and aromatic dish made with rice, spices, homemade masala powder and brinjal. It's perfect to whip up on busy days and to pack in a lunch box.

Prep Time5

Cook Time25

Total Time30

Course: Masala Powder, Side Dish

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: people

Calories: 4074kcal

Author: Geetha

Equipment

1 Skillet/Frying Pan
1 Spoon
1 Large Bowl

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

1.5 Tablespoons Oil
½ Cup (or) 65 gms Peanuts
1 Teaspoon Mustard
1 Tablespoon Urad dal
1 Tablespoon Chana dal
2 Dried Red Chilles each broken into 2-3 pieces
big pinch Asafoetida/ Hing
1 sprig Curry Leaves remove leaves from stem
200 gms (or) medium size Eggplant wash and dice into 1.5 x 1.5 inch pieces
½ Teaspoon Turmeric Powder
3.5 Tablespoons Vangibath Powder adjust to taste
Salt as required
⅓ Cup (or) 35 gms Desiccated Coconut
⅓ Cup (or) 75 gms Tamarind Pulp
Water
650 gms (or) 5 Cups Cooked Rice
handful (or) 10-12 sprigs Coriander Leaves washed and chopped

Get Recipe Ingredients

Instructions

Heat a tablespoon oil in a large pan or kadai over medium heat.
1.5 Tablespoons Oil
Add peanuts to hot oil and fry stirring regularly until they begin to turn dark red.
½ Cup (or) 65 gms Peanuts
Remove them from the pan and place them in a plate or bowl and set it aside.
Next, add half tablespoon oil and add mustard seeds. Allow them to splutter.
1 Teaspoon Mustard, 1.5 Tablespoons Oil
Add the chana dal and urad dal. Saute until they start turning golden brown.
1 Tablespoon Urad dal, 1 Tablespoon Chana dal
Now add dried red chilies followed by asafoetida and curry leaves. Sauté for a few seconds until fragrant.
2 Dried Red Chilles, big pinch Asafoetida/ Hing, 1 sprig Curry Leaves
Add diced eggplant to the pan. Sauté for 8-10 minutes until the eggplant is slightly softened.
200 gms (or) medium size Eggplant
Add turmeric powder, salt, vangi bath powder, water and tamarind pulp to the pan. Mix well to coat the eggplant evenly with the spices.
½ Teaspoon Turmeric Powder, 3.5 Tablespoons Vangibath Powder, Salt, ⅓ Cup (or) 75 gms Tamarind Pulp, Water, ⅓ Cup (or) 35 gms Desiccated Coconut
Cook for 4-6 minutes or until eggplant is tender.
Meanwhile, place the freshly cooked rice in a wide bowl.
650 gms (or) 5 Cups Cooked Rice
Add the cooked vangi bath masala to the rice bowl. Break up any rice clumps and mix well until rice is well coated with masala
Add chopped coriander leaves and cooked peanuts now, and stir thoroughly once more.
handful (or) 10-12 sprigs Coriander Leaves

Notes

Prep Eggplant: Make sure the eggplant is chopped into even medium size pieces to ensure uniform cooking.

Cook Eggplant: Saute the chopped eggplant until it's tender and fully cooked.

Let it Rest: Allow the vangibath to rest for a few minutes after cooking. This allows the flavours to meld together, resulting in a more delicious dish.

Nutrition