Karnataka style Vangi Bath – Cooking With Sapana
Vangi Bath (Vangi implies Brinjal band bath implies Rice), according to Wikipedia is a South Indian meal that came from Karnataka, popular amongst the Brahmin neighborhood.
An actual translation might be thought about, as fried brinjal rice. Normally discovered in Karnataka, spicier range is frequently discovered in surrounding states Andhra Pradesh and Tamil Nadu. It is similarly well-known in Maharashtra.
Karnataka design vangi bath
Vangi Bath, a covert dish made with aubergine is popular in the states of Karnataka and Maharashtra. An actual translation might be thought about, as fried brinjal rice. Normally discovered in Karnataka, spicier range is frequently discovered in surrounding states Andhra Pradesh and Tamil Nadu.
Vangi Bath is a spiced brinjal rice dish made from Karnataka’s own unique masala powder called Vangi Bath powder. This dish variation we are revealing here is from Karnataka. This rice meal is surprisingly tasty. The sweet taste of coconut along with the tastes of the spices makes it definitely appealing.
Active Ingredients Required for Karnataka design Vangi Bath
For vangi bath powder
- Chana dal/split Bengal gram: Chana dal or split Bengal gram includes a good texture and taste to the masala.
- Urad dal/split black gram: Entire or split cleaned urad dal
- Bay leaves: Includes a good taste
- Peppercorn: To include that spiciness and scent to the masala powder.
- Cloves: A couple of cloves
- Dried red chilies: Entire dried red chilies for spiciness.
- Desiccated coconut: Fresh grated or dry desiccated coconut
- Coriander powder: Ground coriander
- Red chili powder: Include it based on your taste.
For Vangi Bath
- Prepared rice: Basmati or sona masoori rice boiled or prepared up until soft. I personally choose utilizing basmati rice for this dish.
- Brinjal: One huge aubergine prepared into little cubes or little infant brinjal slits.
- Onions: Very finely sliced onions to include some texture and scent to the vangi bath.
- Green Chilli: Fresh green chili sliced or slits.
- Spices: Curry leaves, mustard seeds, turmeric powder, salt, and green cardamom along with salt.
How to make Karnataka design Vangi Bath
Action 1. Make vangi bath masala– Dry roast the very first 6 components in a pan. Cool and include the next 3 components. Grind together to make a great powder. Cool and shop in an airtight container. It will make around 100 gm of vangi bath powder.
Action 2. Make vangi bath– Heat oil in a wok. Include mustard seeds and green cardamom, sauté till crackling. Include curry leaves, onions, and green chilies. Prepare for 2-3 minutes.
Now include brinjal pieces, salt, turmeric powder, and 3 tablespoons of vangi bath powder. Mix well, include 1/4 cup water and cook for 15 minutes or up until brinjal pieces hurt.
Include prepared rice and offer it a good stir, prepare for 5 minutes or till all spices blended with rice. Include coriander leaves. Eliminate from heat and serve hot.
Serve the vangi bath as it is or with any of your preferred south Indian chutney, sambhar or podi. Personally, I choose consuming piping hot vangi bath with a drizzle of ghee.
Pros/ Regularly Asked Concerns
How long can we keep vangi bath powder?
I personally choose making fresh vangi bath powder. Nevertheless, you can make it in big quantity and shop in an airtight container in the fridge. It will stay fresh for a good solid month. It will depend on the kind of coconut you have used in the recipe. If you are using fresh coconut, it might not stay fresh for that long but if you have used dry desiccated coconut then the shelf life will be longer.
Waht is the difference between Maharatsrian style and Karnataka style Vangi Bath?
It is more or less similar spices are used in both of the vangi bath. In maharastrina style goda masala, sesame seeds and onions are used to make the vangi bath masala.
Can we make the vangi bath ahead and store it?
Yes, you can make it ahead and store it in the refrigerator. It will stay good for two days. reheat again before consuming the vangi bath again.
Like Vangi Bath, try these recipes…
Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Aloo Matar and Bharva Bhindi and the best one’s Aloo Baingan.
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Karnataka style Vangi Bath
Vangi Bath is a spiced brinjal rice recipe made from Karnataka’s own special masala powder called Vangi Bath powder.
For vangi bath powder
- 2 tablespoon chana dal/split bengal gram
- 2 tablespoon cup urad dal/split black gram
- 2-3 bay leaves
- 2 teaspoon peppercorn
- 2 teaspoon cloves
- 4-5 dried red chilies
- 2 tablespoon coconut desiccated
- 2 teaspoon coriander powder
- 2 teaspoon red chilli powder
For Vangi Bath
- 5 cups pre-cooked rice
- 1 big brinjal cut into small pieces
- 2 onions thinly sliced
- 2 green chilies chopped
- 4-5 curry leaves
- 1 teaspoon mustard seeds
- 2 green cardamom
- salt to taste
- 1 teaspoon turmeric powder
- 3 tablespoon vangi bath powder
- 4 tablespoon vegetable oil
- 1/4 cup water
For vangi bath powder
Dry roast the first six ingredients in a pan. Cool and add the next three ingredients. Grind together to make a fine powder. Cool and store in an airtight container. It will make around 100 gm of vangi bath powder.
For vangi bath
Heat oil in a wok. Add mustard seeds and green cardamom, sauté till crackling.
Add curry leaves, onions, and green chilies. Cook for 2-3 minutes.
Now add brinjal pieces, salt, turmeric powder, and 3 tablespoons of vangi bath powder.
Mix well, add 1/4 cup water and cook for 15 minutes or untill brinjal pieces are tender.
Add cooked rice and give it a nice stir, cook for 5 minutes or till all spices mixed with rice.
Remove from heat and serve hot.
How long can we store vangi bath powder?
I personally prefer making fresh vangi bath powder. However, you can make it in big quantity and shop in an airtight container in the fridge. It will remain fresh for an excellent strong month. It will depend upon the type of coconut you have actually utilized in the dish. If you are utilizing fresh coconut, it may not remain fresh for that long however if you have actually utilized dry desiccated coconut then the life span will be longer.
What is the distinction in between Maharatsrian design and Karnataka design Vangi Bath?
It is basically comparable spices are utilized in both of the vangi bath. In Maharashtrian design, Goda masala, sesame seeds, and onions are utilized to make the vangi bath masala.
Can we make the vangi bath ahead and keep it?
Yes, you can make it ahead and keep it in the fridge. It will remain great for 2 days. reheat once again prior to taking in the vangi bath once again.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Karnataka design Vangi Bath and please do share your ideas and techniques with me.
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Jobber Wiki author Frank Long contributed to this report.