Vangi Bathವಾಂಗಿ ಬಾತ್
Video: Hebbars Kitchen (YouTube)
Vangi Bath is Karnataka's definitive one-pot rice, where small purple brinjals absorb a freshly ground, coconut-rich spice blend called vangi bath powder to create a deeply fragrant, slightly sour-spiced meal. The homemade masala is everything — no two households make it quite the same. Served at festive lunches and as a staple weekend lunch across Mysore and Bengaluru, it is one of those dishes that shows how the same ingredient (rice + eggplant) can become something entirely singular in the right hands.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪sona masoori or basmati rice, cooked and cooled2 cups dry / 4 cups cooked
- ▪small Indian round brinjals / eggplant (badanekai)6–8 small
- ▪tamarind, soaked and strained2 tbsp extract
- ▪raw peanuts, roasted until lightly golden3 tbsp
- ▪jaggery (bella)1 tsp, grated
- For the Vangi Bath Masala Powder
- ▪chana dal (split Bengal gram)1 tbsp
- ▪urad dal (split black gram, white)1 tbsp
- ▪coriander seeds (dhania)2 tbsp
- ▪dried red chillies (byadagi variety for colour, or guntur for heat)6–8
- ▪dried grated coconut (kobbari)2 tbsp
- ▪cinnamon stick (dalchini)1 small (1 inch)
- ▪cloves (lavang)3
- For the tempering
- ▪mustard seeds1 tsp
- ▪cumin seeds1/2 tsp
- ▪curry leaves10–12
- ▪dried red chillies2
- ▪turmeric powder1/4 tsp
- ▪oil3 tbsp
- ▪saltto taste
- Small Indian round brinjals: the small variety absorbs flavour best and holds its shape. Italian or Chinese eggplant cut into 2-inch pieces works well. Large globe eggplant can be used — dice it into 1-inch cubes, salt briefly to draw out moisture, and pat dry before cooking.
- Dried grated coconut for the masala: use desiccated coconut (unsweetened) from any supermarket; it gives the same toasted-coconut note. Fresh grated coconut is more fragrant — reduce roasting time to 1 minute as it browns faster.
- Jaggery: dark brown sugar or palm sugar at the same quantity is a near-identical substitute. The small amount here rounds out the sourness without making the dish sweet.
Method
- 1Make the vangi bath masala: dry-roast chana dal and urad dal in a dry pan over medium heat until lightly golden. Add coriander seeds, dried red chillies, coconut, cinnamon and cloves; roast together 2–3 minutes until fragrant. Cool completely, then grind to a slightly coarse powder. This masala keeps for 2–3 weeks in an airtight jar.
- 2Cook rice until each grain is separate (slightly less water than usual — 1:1.5 rice:water ratio); spread on a wide plate and cool to room temperature so the grains do not clump.
- 3Quarter the brinjals lengthwise, keeping the stem attached if possible. Soak in salted water for 5 minutes to prevent browning, then drain.
- 4Heat oil in a wide kadhai or skillet. Add mustard seeds; once they pop, add cumin, curry leaves, dried red chillies and turmeric. Add roasted peanuts and stir 30 seconds.
- 5Add the drained brinjal pieces; cook over medium heat, tossing occasionally, until they are tender and lightly charred on the edges — about 8–10 minutes.
- 6Add tamarind extract, jaggery and salt; stir and cook 4–5 minutes. Sprinkle in 3–4 tablespoons of the vangi bath masala powder and mix to coat the brinjals evenly; cook 2 more minutes.
- 7Add the cooled rice; gently fold everything together with a wide spatula, taking care not to break the grains. Taste for salt, sourness and spice; adjust. Cover and rest 5 minutes before serving.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.