Vangi bath / Vaangi Baath / Vangi Baath or Brinjal rice


Vangi bath, Vaangi Baath, Vangi Baath or Brinjal rice

How to make Vangi bath / Vaangi Baath / Vangi Baath or Brinjal rice?

Vangi bath or brinjal rice is a traditional recipe from the state of Karnataka. Spicier varieties of this recipe are also popular in the neighbouring states of Andhra Pradesh and Tamil Nadu. Leafy ingredients like curry leaves and coriander leaves play a major role in reaping the delicious flavour. Different styles of Vangi bath preparations are practised in various parts of Karnataka. It is an easy recipe and doesn’t require much time for its preparation. Vangi bath / Vaangi Baath or brinjal rice can be served with raitas, curd and papad. The use of Vangi bath powder gives away a light brown texture and a spicy flavour which goes well with the taste of tamarind and sliced brinjal pieces.  Groundnut, Chena dal and Urad dal are also used in this dish. Have a look at the detailed description on the preparation and the ingredients required used for Vangi bath / Vaangi Baath or brinjal rice.

Ingredients used for Vangi bath / Vaangi Baath or brinjal rice
  • 1 cup of normal rice or Basmati rice
  • 9-10 Brinjals
  • 1 teaspoon of Tamarind
  • ¼ teaspoon of Turmeric powder
  • 2 Green chillies
  • A sprig of Curry leaves
  • 1 tablespoon of Ghee
  • Salt for the taste
  • 1-inch Ginger piece
Top quality turmeric powder, Black pepper, Coriander powder, cloves, cinnamon are available on
Ingredients to roast and grind
  • 1 tablespoon of Channa dal
  • 2 tablespoon of Grated coconut
  • 1 teaspoon of Urad dal
  • 1 teaspoon of Coriander seeds
  • 5-7 Peppercorns
  • 3 medium sized Dried red chillies
Ingredients for tempering
  • 1 tablespoon of Oil
  • 1-inch Cinnamon piece
  • 2 Cloves
  • 2 Cardamom / Elachi
  • 1-2 Bay leaves
  • 1 teaspoon of Mustard seeds
  • 1 teaspoon of Channa dal
  • 1 teaspoon of Urad dal
Preparation of Vangi bath / Vaangi Baath or brinjal rice
  • Wash the rice and soak it for half an hour.
  • Cook the rice in a pressure cooker along with ½ cup of water and salt for the taste.
  • Cook it for 3-4 whistles and keep it aside for cooling.
  • Heat some oil in a pan and roast all the ingredients mentioned in the ‘roast and grind’ section.
  • Once the ingredients attain a light golden brown texture, take it off from the flame and keep it aside.
  • Grind the ingredients to a fine powder.
  • Wash the brinjals and slice it to length strips, soak it in water.
  • Chop the ginger into fine pieces and slit the green chillies to two pieces. Also, keep the tamarind in warm water and extract the juice.
  • Heat some oil in a deep frying pan or Kadai, add the seasoning agents and roast it for some time.
  • When it’s done, add the ginger piece, green chillies and the curry leaves. Also, add the sliced brinjal pieces and the turmeric powder. Fry it till the ingredients are soft.
  • Pour the tamarind juice and salt for the taste, bring it to a boil and add the prepared grounded masala powder.
  • Simmer it for 2-3 minutes or till the brinjals gets cooked. Brinjals shouldn’t be mashed.
  • Once the recipe is ready, serve it with raitas, curd and papad.