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VANGIBATH

Yet another celebrated dish from Karnataka, vangibath can be had for breakfast, lunch or dinner! It literally translates to fried eggplant rice. It is extremely flavorful being spicy, slightly sweet and sour all at the same time!  Fresh and authentic vangibath spice powder is the main secret ingredient for this recipe. With the vangibath podi and cooked and cooled rice ready at hand this recipe comes together in no time!! Remember to serve it piping hot!

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Vangibath Recipe: Image

Prep.

  1. Cook and cool 1.5 cups of basmati rice. It should not be mushy or too soft. Each grain of rice should be separate when ready.

  2. Cut eggplants, soak in salt water for 10 min, drain and keep aside.

  3. If you are using fresh tamarind pulp, keep the extract ready from 1 small lime-sized tamarind.


Ingredients

  1. Ghee/Sesame Oil - 1 tbsp

  2. Mustard seeds - 1tsp

  3. Curry leaves - from 1 sprig

  4. Green Chilies - 1 small, slit (optional)

  5. Cubed eggplants (or other vegetables) -1 cup

  6. Tamarind pulp - 1.5 tbsp. (adjust to taste)

  7. Water - ¼ cups

  8. Jaggery - 2 tsp.

  9. Turmeric powder- ¼ tsp

  10. Salt - 1 tsp (adjust to taste)

  11. Hingue (asaphoetida) - ½ tsp

  12. Thindi Box Vangibath Podi- 2 tbsp (adjust to spice preference)

  13. Cooked rice - Made from 1.5 cups of raw rice

  14. Cilantro (chopped) - 2 tbsp


Method

  1. Heat ghee/oil in a kadai. When hot enough add mustard seeds, and let it splutter. 

  2. Now add curry leaves, green chilli, and peanuts. Sauté till the peanuts change color.

  3. Add the cubed eggplants and let them fry till 3/4th done.

  4. Add in tamarind pulp and water.

  5. To this add jaggery and let it cook well.

  6. Now add turmeric, salt, and hingue to the kadai.

  7. Once most of the moisture has dried up add Thindi Box Vangibath Podi. Mix well but gently.

  8. Now add the cooked and cooled rice.

  9.  Mix it slowly and carefully to make sure all of the rice is well coated in the masala.

  10. Garnish with plenty of fresh coriander leaves!

  11. Enjoy!


Notes:

  • Serving suggestions: papadum and raita make great accompaniments to a plate of hot vangibath.

  • Eggplants can be replaced with green bell pepper to make capsicum rice. Reduce the amount of tamarind and water if using bell peppers. Be sure to roast the bell peppers well.

Vangibath Recipe: Recipes
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