Vangi masala Bath Recipe | Brinjal Rice Recipe | Vangi masala bath with homemade Vangi masala powder recipe with step by step instructions

Vangi masala Bath Recipe | Brinjal Rice Recipe with homemade fresh vangi bath masala powder is a vegan, gluten free, flavourful, popular rice delicacy from Karnataka region, India.

Here Vangi translates to Eggplant/Brinjal/Baigan, masala means spices and bath means rice.

This rice prepration is made using green young brinjals and green peas. However you can use whatever variety of baingan/Brinjal/Eggplant/Aubergine is locally available in your area.

You may check my various rice recipes on the blog –

Pineapple zarda

Chinese vegetable fried rice

Vegetable pulav

Biryani stuffed jacket potatoes

Vegan lemon rice recipe

What ingredients go into Vangi masala Bath Recipe | Brinjal Rice Recipe

This Vangi masale Bath recipe | Brinjal Rice Recipe is prepared using Rice, eggplants, green peas, fresh coconut, spices, herbs and a special homemade Vangi masale Bhath  powder that lends beautiful aroma to rice.

It’s easy to cook, hardly takes few minutes if you have precooked Steamed rice. Or you can use leftover white rice also to make this.

Serve vangi bath with Cucumber peanut raita, Mix vegetable raita or plain curds. This can be a great tiffin box option also.

What is the difference between two recipes of vangi bath from Karnataka and Maharshtra?

Vangi Bath Karnataka style is made with Vangi bath masala powder (homemade or readymade) and tamarind pulp.

Vangi Bath Maharashtra style is made with Goda Masala and curd or tomatoes.

Both the recipes taste good, and  you can make either of them as per your preference. Today I have decided to go ahead with Karnataka style vangi bath with my addition of green peas to it.

How to make Vangi masala Bath Recipe | Brinjal Rice Recipe (Karnataka Style)

To make Vangi bath masala powder

In a frying pan on a slow flame dry roast coriander seeds till they are aromatic and bit crispy.

Next add chana dal and urad dal. Saute it for a while.

After that add cinnamon and cloves. Once they release aroma it’s time to add dry red chilies.

Once the chilies turn crispy and became aromatic, switch off and transfer to a plate to cool.

Take a mixer jar. Wipe it clean ensuring there is no moisture left.

Transfer all the dry roasted ingredients to the jar. Grind to a smooth powder.

Your homemade, fresh Vangi Bath Powder is ready to use. Store the powder in an air tight container for making various recipes.

To cook rice

First, wash and soak rice in water for about 30 minutes. Use any brand of rice, here I used Basmati rice.

Then cook the rice with 2 cups water, salt on high flame till the water almost dries up.

Then lower the flame and cook it covered with lid on. After few minutes check if the rice is done. Switch off the flame and allow the rice to cool down.

To make tamarind pulp

Soak tamarind in hot water for about 30 minutes.

Later squeeze and mash the soaked tamarind with your fingers in the water to extract the tamarind pulp. Strain it and keep aside.

Prepare Brinjals

Clean, wash and remove the crowns of the brinjals (eggplant/baingan) and slice them vertically in 4 pieces from each.

As soon as you chop them, place them in a bowl filled with enough water in which some salt has been added to stop oxidation.

Making vangi bath

Heat oil in a thick bottom pan. To this add bay leaf and cumin seeds, once it begin to crackle, then add urad dal and chana dal. Saute it and next add peanuts.  Shallow fry the peanuts well.

After that add green chilies. To this add sliced onions, saute for a while.

Then just remove the brinjals from the salted water and add in the pan carefully.

Mix them well, and add green peas to it. Put turmeric powder and salt as per taste.

Cover the pan with a lid and let the brinjals cook on slow flame. Do check at regular intervals.

while cooking, if the brinjals start sticking to the pan then splash some water and let it cook further.

After that add 2 tbsp fresh vangi bath masala powder that we prepared earlier.

Mix very well and add tamarind pulp. If required add little water so that Brinjal Masala should not stick to the pan.

Add grated fresh coconut, once the brinjals are cooked well.

Mix again very well. Check if the masala is done and brinjals cooked, switch off the flame.

To assemble

To assemble vangi bath, in the bottom make thin layer of cooked rice.

On top of it spoon some brinjal masala. Again layer some rice and brinjal masala.

Place the layered rice and brinjal masala mix on the low flame and let it heat.

Once heated properly, gently mix everything well so that rice is coated well with masala.

Serve this hot vangi bath with raita and papad.

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Vangi masala Bath Recipe | Brinjal Rice Recipe

Vangi masala Bath Recipe | Brinjal Rice Recipe with homemade fresh vangi bath masala powder is a vegan, gluten free, flavourful, popular rice delicacy from Karnataka region, India.

Prep Time30 minutes mins

Cook Time20 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: Brinjal Rice, Karnataka style vangi masala Bath, Vangi Bath, Vangi masala Bath

Servings: 4

Author: Lata Lala

Ingredients

For making vangi bath masala powder

• 2 tsp Urad dal
• 2 tsp Chana dal
• 1.5 tsp Dhania whole
• 2 to 3 Cinnamon pieces
• 4 cloves
• 4 Dry Red Chillis

For Cooking Rice

• 250 grams/ 1 cup rice
• 1 teaspoon salt
• 2 cups water

For Preparing Tamarind Pulp

• ½ tablespoon tamarind
• ¼ cup hot water

Other Ingredients

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon urad dal
• 1/2 tsp chana dal
• 4 tablespoons peanuts
• 1/4 cup green peas steamed
• 2 Green chilies
• 1 Onion sliced
• 150 to 200 grams small sized green or purple brinjal baigan/ vangi/ egg plant/ Aubergine
• 1/2 tsp teaspoon turmeric powder
• 2 tablespoons vangi bath masala powder
• salt as per taste
• 2 tablespoon fresh grated coconut
• Handful of coriander leaves

Instructions

To make Vangi bath masala powder

• In a frying pan on a slow flame dry roast coriander seeds till they are aromatic and bit crispy.
• Next add chana dal and urad dal. Saute it for a while.
• After that add cinnamon and cloves. Once they release aroma it's time to add dry red chilies.
• Once the chilies turn crispy and became aromatic, switch off and transfer to a plate to cool.
• Take a mixer jar. Wipe it clean ensuring there is no moisture left.
• Transfer all the dry roasted ingredients to the jar. Grind to a smooth powder.
• Your homemade, fresh Vangi Bath Powder is ready to use. Store the powder in an air tight container for making various recipes.

To cook rice

• First, wash and soak rice in water for about 30 minutes. Use any brand of rice, here I used Basmati rice.
• Then cook the rice with 2 cups water, salt on high flame till the water almost dries up.
• Then lower the flame and cook it covered with lid on. After few minutes check if the rice is done. Switch off the flame and allow the rice to cool down.

To make tamarind pulp

• Soak tamarind in hot water for about 30 minutes.
• Later squeeze and mash the soaked tamarind with your fingers in the water to extract the tamarind pulp. Strain it and keep aside.

Prepare Brinjals

• Clean, wash and remove the crowns of the brinjals (eggplant/baingan) and slice them vertically in 4 pieces from each.
• As soon as you chop them, place them in a bowl filled with enough water in which some salt has been added to stop oxidation.

Making vangi bath

• Heat oil in a thick bottom pan. To this add bay leaf and cumin seeds, once it begin to crackle, then add urad dal and chana dal. Saute it and next add peanuts.  Shallow fry the peanuts well.
• After that add green chilies. To this add sliced onions, saute for a while.
• Then just remove the brinjals from the salted water and add in the pan carefully.
• Mix them well, and add green peas to it. Put turmeric powder and salt as per taste.
• Cover the pan with a lid and let the brinjals cook on slow flame. Do check at regular intervals.
• while cooking, if the brinjals start sticking to the pan then splash some water and let it cook further.
• After that add 2 tbsp fresh vangi bath masala powder that we prepared earlier.
• Mix very well and add tamarind pulp. If required add little water so that Brinjal Masala should not stick to the pan.
• Add grated fresh coconut, once the brinjals are cooked well.
• Mix again very well. Check if the masala is done and brinjals cooked, switch off the flame.

To assemble

• To assemble vangi bath, in the bottom make thin layer of cooked rice.
• On top of it spoon some brinjal masala. Again layer some rice and brinjal masala.
• Place the layered rice and brinjal masala mix on the low flame and let it heat.
• Once heated properly, gently mix everything well so that rice is coated well with masala.
• Serve this hot vangi bath with raita and papad.

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