vangi bath recipe | lunch box recipe indian, Vangi bath is a variety rice recipe served with raita in Karnataka. A special masala powder will be prepared to make this rice. It is nothing but spiced brinjal rice with special masala powder along with tamarind. the name vangi means eggplant/ baingan/ brinjal, bath means rice. For this recipe, we can use any variety of brinjal. Slicing the brinjal into thin/ medium-sized pieces makes this brinjal cook fast.
When we come to brinjal variety, we can use any variety of brinjal, and also same recipe can be followed. For rice, we can use any rice basmati, sona masuri, normal rice.
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vangi bath recipe | lunch box recipe indian
Ingredients
For roasting and grinding:
- 2 tsp chana dal
- 2 tsp urad dal
- 2 tsp coriander seeds
- 2 tsp sesame seeds
- ⅛ tsp fenugreek seeds
- ½ tsp cumin seeds
- ½ inch cinnamon
- 2 cloves
- 2 Kashmiri red chilly
- 1 tbsp dry coconut shred desiccated coconut
For making vangi bath:
- 4 tbsp oil peanut oil/ sesame oil/ oil of your choice
- 1 tsp mustard seeds
- ½ tsp chana dal
- ½ tsp urad dal
- 1 tbsp peanuts
- 1 dry red chilly
- few curry leaves
- 200 gram brinjal/ eggplant/ baingan
- ¼ tsp turmeric powder
- ½ cup tamarind extract
- 1 cup rice (cooked) basmati/ sona masuri/ normal rice
- 2 tbsp chopped coriander leaves
- salt to taste
Instructions
For roasting and grinding:
- Heat a pan, add in 2 tsp chana dal, 2 tsp of urad dal, 2 tsp of coriander seeds, 2 tsp of sesame seeds, ⅛ tsp of fenugreek seeds, ½ tsp of cumin seeds, 1/2 inch cinnamon, 2 cloves, 2 Kashmiri red chilly
- Roast it for 2 minutes until it becomes golden brown and also to get a nice aroma.
- turn off the flame add 1 tbsp of dry coconut shred (desiccated coconut), mix
- Let this mixture cool well
- transfer this in to blender jar, blend it finely and keep aside
For making vangi bath:
- Heat 4 tbsp of oil, splutter 1 tsp of mustard seeds, 1/2 tsp of cumin seeds.Then add ½ tsp of chana dal, ½ tsp of urad dal, 1 tbsp of peanuts, few curry leaves, and saute well, till the dal becomes crisp
- now add chopped brinjal/ baingan/ eggplant (200 gram)
- add in 1/4 tsp of turmeric powder and salt
- Saute it for 5 minutes in medium flame
- Then pour in ½ cup of tamarind extract
- Cover the pan with a lid, cook it for 5 minutes on low flame (stir meanwhile to avoid scorching)
- open the lid, give a quick stir. now add the ground masala powder, mix well (30 seconds in low flame)
- Then add the cooked rice and mix well, keep the flame low, cover it with a lid for 1 minute to the masala nicely incorporated with the rice
- Now open the lid, mix, turn off the flame, add 2 tbsp of chopped coriander leaves, mixNow the vangi bath is ready to serve
I have taken 1 cup of basmati rice soaked for 20 minutes, pressure cooked with 1 1/2 cup of water for 2 whistles
Stepwise Picture Recipe:
vangi bath recipe | lunch box recipe indian
For roasting and grinding:
Making vangi bath:
Then add ½ tsp of chana dal, ½ tsp of urad dal, 1 tbsp of peanuts, few curry leaves,
vangi bath recipe | lunch box recipe indian
Note:
- We can use any variety oil brinjal for this vangi bath
- I have use 4 tbsp of oil for 1 cup of rice (cooked). This rice needs that much amount of oil
- serve with onion or any kind of raita of your choice
Along with vangi bath recipe | lunch box recipe indian , also check out other rice varieties in the blog
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