Vangi bath is a popular rice dish from Karnataka cuisine. The term vangi translates to brinjals or egg plant and bhath means cooking together. It is a famous breakfast dish, mostly viewed as a dry dish, it is accompanied with Mosaru Bajji or Raita.
Ingredients:
- 4 to 5 Brinjal (Baingan / Eggplant)
- 1 cup Rice
- 1/2 teaspoon Asafoetida (hing)
- Salt , to taste
- 2 tablespoons Cooking oil
- 2 teaspoons Mustard seeds
- 1 teaspoon Turmeric powder (Haldi)
- Coriander (Dhania) Leaves , for garnish
To be ground together:
- 6 to 7 cloves Cloves (Laung)
- 7 to 8 Whole Black Peppercorns
- 1 inch Cinnamon Stick (Dalchini)
- 2 tablespoons Dry coconut (kopra) , grated
- 2 to 3 Dry red chilli
- 1 tablespoon Coriander (Dhania) Seeds
- 1 tablespoon Cumin seeds (Jeera)
Method:
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To begin making the Vaangi Bhaat recipe, first wash and soak the rice in water for 30 minutes.
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Wash and remove the stems from the brinjals. Slice them and put them in a bowl of water.
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In a small pan dry roast (separately) the ingredients under ‘To be ground together’.
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Cool and coarsely grind them together in a blender.
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In a heavy bottom kadai, heat the oil. Add the mustard seeds and once they splutter, drain and add the brinjal slices.
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Add hing and turmeric powder. Stir and add about 2- 2 ½ tablespoons of the ground spice mix.
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Saute for a minute and drain the rice and add to the brinjals.
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Mix and add the required water (water quantity may change depending on the quality of rice).
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Add salt, stir and cook covered till the rice is done. Once it is ooked, garnish it with the coriander leaves.
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Serve Vaangi Bhaat with any other Raita of your choice.
Credits: https://www.archanaskitchen.com/