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south indian veg recipe

vangi bath recipe | lunch box recipe indian

CuminPeppers
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine South Indian
Servings 3

Ingredients
  

For roasting and grinding:

  • 2 tsp chana dal
  • 2 tsp urad dal
  • 2 tsp coriander seeds
  • 2 tsp sesame seeds
  • 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, mix
    Now the vangi bath is ready to serve
Keyword lunch box recipe, south indian veg recipe, vangi bath recipe