Vangi Bath (Eggplant / Aubergine / Brinjal Rice)
Vangi Bath (Eggplant / Aubergine / Baigan Rice), is a popular rice-based delicacy from the Karnataka cuisine, where small pieces of aubergine is cooked with select spices (vangi bath masala), and mixed with rice making it a meal in itself.
Servings Prep Time
4serving 15minutes
Cook Time Passive Time
30minutes 20minutes
Servings Prep Time
4serving 15minutes
Cook Time Passive Time
30minutes 20minutes
For Vangi Bath powder
For frying
  1. Prep the ingredients – thinly slice the onions, and slit the green chilli lengthwise. Cook and keep the rice ready. I used Basmati rice, but any white rice will do.
  2. We have two set of spices – one for the vangi bath mix, and the second one for frying in oil.
  3. Heat a pan, and dry fry the vangi bath mix ingredients. I usually add dry chillies after the other ingredients turn golden brown. Dry chillies might burn if you add them in the beginning.
  4. Set aside to cool. Blitz in a mixer to fine powder. This is our vangi bath mix.
  5. Cut the eggplants (brinjal) to small pieces. Only the green variants of eggplant are used in the traditional recipes. I, however, used both green and purple varieties to get a good balance of colours!
  6. Heat some oil in a pan, splutter mustard seeds, followed by bay leaf, cumin seeds, and cardamom.
  7. Add onions, curry leaves, and green chillies. You can add some grated dry coconut (copra) at this stage (Optional).
  8. Once the onions are tender, add the eggplant pieces.
  9. Add turmeric, salt, and mix well.
  10. Cover and cook on a low flame till the brinjal pieces are tender.
  11. Add the ground Vangi bath mix. Mix well, and cook for a few minutes (without closing the lid) stirring occasionally.
  12. Add 2 tablespoons water so that the rice (when we add it) will be moist enough.
  13. Switch off the flame. Add 3 cups of boiled rice. Mix well so that masala gets evenly distributed, and the rice gets fully coated. Add a drizzle of olive oil. Adding olive oil is optional, but it enhances the flavours.
  14. Vangi bath has a mild tanginess from the lime juice. Ideally (as seen in traditional recipes) you should squeeze in some lime juice to the rice. But I kept lime wedges separate so that it can be squeezed fresh just before eating. Garnish with some freshly chopped cilantro (coriander leaves). Enjoy with some cucumber raita (or any raita/cold yogurt).
Recipe Notes

Share your love for food and recipes with me on Facebook, Twitter, Pinterest, Instagram, or Google+.

Share this!