Vangi bath Recipe
Vangi bath is a delicious recipe of spicy rice and brinjal cooked with spices and tamarind. A perfectly healthy, gluten-free, one-pot meal that is ready in minutes. The best thing is You can even make it with leftover rice. It’s a delicious dish to make for your gut-healthy diet.
Equipment
- kadai
Ingredients
- 200 grams Eggplant brinjal
- 2 cups cooked rice
- 1 tablespoon Ghee or coconut oil
- 1 pinch asafoetida
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal skinned
- 2 tablespoons peanuts
- 10 Curry leaves
- 1 Red chilli whole
- 1 Green chilli whole
- 2 tablespoons Vangi bath powder
- 1 teaspoon Sugar
- 1 tablespoon tamarind
- 1 Salt to taste
Instructions
- Preparing Vangi Bath
- Wash rice and soak 1 heaped cup of rice in water for 10 minutes.
- Slice eggplants or brinjals and keep them in saltwater.
- Cook rice as you would cook normally. You can cook rice in the pressure cooker, rice cooker or instant pot.
- Making Vangi Baath
- In a deep pan or kadai heat ghee or coconut oil. Add asafoetida and mustard seeds and urad dal.
- Fry them on low heat till dal turns light golden brown.
- Add peanuts and fry them till light brown.
- Now add curry leaves, red chilli and green chillies. Fry them up a bit.
- Add brinjal and red chilli powder.
- Saute for 1 minute. Cover with a lid and cook for a few minutes till eggplant softens.
- Stir them in between you can sprinkle a couple of teaspoons of water if you feel they are burning.
- Add tamarind pulp, vangi bath powder, tamarind and mix well.
- Now add cooked rice and mix them well with brinjal masala. Vangi baath is ready to enjoy.
- Serve with plain curd and pickle.
Video
Notes
- You can chop brinjal/eggplant finely.
- Soak brinjal in saltwater to prevent discolouration.
- You can make a vegan version by substituting ghee with coconut oil.
- This recipe is made with green eggplants but we get purple ones so I used long purple eggplants.
- Ideally, this recipe is made using short-grain rice Sona masuri but I had basmati so I used those.
- Make sure to use fresh and good quality vangi bath masala.
- You can use homemade or store-bought.
- The taste of the dish largely depends upon the freshness and quality of the masala.
Nutrition
Calories: 216kcalCarbohydrates: 34gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 44mgPotassium: 292mgFiber: 4gSugar: 6gVitamin A: 245IUVitamin C: 69mgCalcium: 51mgIron: 2mg
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