Vangi Bath | Eggplant Rice - Cook with Kushi

Best eggplant rice or vangi bath served on black plate garnished with onion and coriander leaves.

5 from 2 votes

Vangi Bath | Eggplant Rice

Vangi Bath is a popular rice recipe from Karnataka and Maharashtrian cuisine prepared using eggplant and aromatic spice mix. You can make this dish in less than 15 minutes if you have any leftover rice.

Prep Time10

Cook Time20

Course: Breakfast, Dinner, Lunch

Cuisine: Karnataka, Maharashtra

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 462kcal

Author: Kushi

Equipment

Pot or Pan

Ingredients

1 cup Rice
1 tablespoon Coconut oil or Vegetable oil
1 teaspoon Mustard seeds
1 Dry red chile
1 sprig Curry leaves
3 to 4 tablespoon Cashews or peanuts chopped
1 Onion, chopped
1 Green chile, chopped
1 Eggplant, medium-sized (2 ½ to 3 cups approx)
1 Tomato, chopped (or use ½ tablespoon tamarind paste or lemon juice)
2 tablespoon Vangi bath powder
Turmeric powder, pinch
Salt, to taste
Coriander leaves, onion, or grated coconut, for garnish

Vangi bath powder

2 tablespoon Coriander seeds
1 tablespoon Urad dal
1 tablespoon Chana dal
3 Dry red chilies
1 teaspoon Cumin seeds
¼ teaspoon Methi or fenugreek seed
2 Cloves

Instructions

How to make Vangi Bath powder?

In a small pan or kadai, dry roast the coriander seeds on medium flame until crisp and aromatic. Transfer this to a plate.
2 tablespoon Coriander seeds
Add urad dal and chana dal to the same pan and saute on medium flame. Halfway through, add red chilies and saute until the dal becomes light golden and aromatic. Finally, add cumin seeds, methi seeds, and cloves and saute on low flame until fragrant.
1 tablespoon Urad dal, 1 tablespoon Chana dal, 3 Dry red chilies, 1 teaspoon Cumin seeds, ¼ teaspoon Methi or fenugreek seed, 2 Cloves
Let all these dry ingredients cool down completely.
Add them to the grinder or mixer and blend them to smooth powder.
Your vangi bath masala powder is ready.

Cook rice or use leftover rice

Wash the rice until the water runs clear, and cook it according to the package instructions. The rice should be done in 12 to 15 minutes. Let the rice be fluffy. I suggest adding some salt while cooking.
1 cup Rice
Use any rice of your choice. Long-grain basmati, jeera, or sona masuri tastes the best. Allow this rice to cool completely.
If using leftover rice, use 3 cups of cooked rice for this recipe.

How to make vangi bath or eggplant rice?

Heat oil in a non-stick pan. Add mustard seeds, crush, and add the dry red chile.
1 teaspoon Mustard seeds, 1 Dry red chile, 1 tablespoon Coconut oil or Vegetable oil
When the mustard seeds splutter, add cashews and curry leaves and saute until they become light brown.
1 sprig Curry leaves, 3 to 4 tablespoon Cashews or peanuts chopped
Add chopped onions, green chile, a pinch of salt, and turmeric powder, and saute till the onions turn translucent.
1 Onion, chopped, Turmeric powder, pinch, 1 Green chile, chopped
Next, add eggplant, cover it with the lid, and cook them on medium flame by sauteing it occasionally.
1 Eggplant, medium-sized (2 ½ to 3 cups approx)
Add tomato and salt and mix well once the eggplant is 90 % cooked (soft and tender).
1 Tomato, chopped, Salt, to taste
Add store-bought or freshly homemade vangi bath powder and cook for 2 minutes till you get a nice aroma. (Do not add all the vangi powder at once. If you like it mild, use less powder, and for a stronger flavor, add more powder. The leftover powder can be stored in the freezer and used when required.)
2 tablespoon Vangi bath powder
Finally, add in cooked rice and toss till everything is combined.
Serve vangi bath with finely chopped onions, grated coconut flakes, and some raita, and enjoy.
Coriander leaves, onion, or grated coconut, for garnish

Notes

- Add some urad dal and channa dal for tempering if you love the crunchy texture.
- I have added tomatoes. Traditionally tamarind pulp is added to the recipe. Just soak the tamarind in hot water and use it instead of tomatoes. If adding lemon juice, add it along with rice and toss.
- To make it nut free, skip cashews or peanuts.
- For additional flavor, you can also add asafoetida (hing).
- You can add coriander leaves or cilantro if curry leaves is unavailable.
- You can make this eggplant rice using brown rice too. Just substitute rice with brown basmati rice.

If using vangi bath powder from mtr, maiyas, or your preferred brand, you may have to increase or decrease the amount in a recipe as each brand has a different flavor.

Nutrition