Vangi bath / Brinjal Rice - Karnataka

Cuisine of Karnataka has a lot of influence from Tamil Nadu, Andhra and Maharashtra. There are lot of bath here - Bisi Bela bath, Vangi Bath, Bagala Bath, Kesari Bath etc.. Bath mentioned here is for the rice. Some sweets are very popular here like the Pedha from Dharward, Mysore Pak and the very famous Maddur Vada from the city of Maddur and the list goes on.. Today we are enjoying Vangi bath which is a rice variety made with Brinjal / Eggplant. It can be accompanied by curd, appalam or vadam. Vangi Bath is best when had hot, but also makes a great travel food and lunchbox dish. This is also a great way to sneak in some brinjals for folks who do not like it…

 

Ingredients
Brinjal – 6 medium
Mustard Seeds – ¼ tea spoon
Cumin Seeds – ¼ tea spoon
Shahi jeera or Black cumin – ¼ tea spoon
Sombu or Fennel Seeds – ½ tea spoon
Cashew – 1 table spoon
Kadalai Parupu  / Channa Dal – 1 table spoon
Ulutham Parupu / Urad Dal – 1 table spoon
Red chili (whole) – 3
Fenugreek Seeds – ¼ tea spoon
Asafetida – ¼ tea spoon
Salt – 1 ½ tea spoons
Onion – 1 cup
Green chili – 4
Garlic – 4 cloves
Bay Leaves – 2
Cinnamon – 1 inch piece
Cloves - 5
Ginger – ½ tea spoon
Curry Leaves – 1 table spoon
Oil – ¼ cup + ½ tea spoon
Ghee or Butter – 1 table spoon
Coriander Leaves – 2 table spoon
Basmati Rice – 1 ½ cups
Water – 3 cups
Coriander Powder – 1 tea spoon
Cumin Powder – 1 tea spoon
Garam Masala – 1 tea spoon
Tamarind water – ¼ cup

Method
Cut the brinjal into ½ inch size square and keep in water and set aside
Cut the onions and keep aside
Cut the curry leaves into and keep aside
Chop the garlic and ginger finely and keep aside
Slit cut the green chili and cut into half and keep aside
Cook the basmati rice with 3 cups water and ½ tea spoon oil in microwave for 15 minutes stirring once in between
Spread the rice on a plate to cool and set aside
Heat oil in a pan
Add Mustard seeds and once it crackle, add cumin seeds, shahi jeera and fennel seeds
Add the cashew and sauté for 30 seconds
Now add the kadalai parupu and after 20 seconds add the ulutham parupu
After 10 – 15 seconds, add bay leaves, cloves and cinnamon
Add the red chili and fenugreek seeds
After 30 seconds, add the green chili, garlic and ginger and sauté well for 30 seconds
Add the onions and cook until they are clear
Add ¼ tea spoon salt to cook the onions faster
Once the onions are clear, add the curry leaves, and the brinjal and tamarind water and cook on medium flame stirring occasionally until the brinjal is well cooked
Add the spice powders (coriander powder, cumin powder and garam masala) and mix well
Now the spices will ooze out oil little
Add the remaining salt and mix in the rice mix well to ensure all the rice is well incorporated
Add ghee or butter and garnish with coriander leaves.
Now the vangibath is ready to be served hot!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

 

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