Vangi bath — rice tossed with brinjal pieces and dark red-brown vangi bath masala, peanuts and curry leaves, in a clay bowl

Karnataka · Main course

Vangi Bath

ವಾಂಗಿ ಬಾತ್

Vangi bath is Karnataka brinjal rice seasoned with a roasted lentil and spice powder. Cook rice separately, soften sliced brinjal with tamarind and tempering, then fold everything together. This version makes its own small batch of vangi bath powder, with coriander, dried chilli, cinnamon and cloves.

Prep
15 min
Cook
40 min
Total
55 min
Serves
4
Makes
4 bowls
  • vegetarian
  • vegan
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By Organic Mandya Kitchen ·

Vangi bath is associated with Karnataka rice meals and lunch boxes, where a seasoned vegetable base can turn freshly cooked rice into a complete main dish. Long green brinjals are a familiar choice, although tender purple ones also work. The roasted powder gives the dish its character; tamarind adds a little sharpness and coconut rounds the flavour. Plain curd or cucumber kosambari sits comfortably beside it. This home version uses measured ingredients and ordinary Indian kitchen equipment. Keep the accompaniments ready so vangi bath can reach the table at the texture described in the method.

Ingredients

  • 200 g (approximately 1 cup)Polished Sona Masoori rice Organic Mandya
  • 550 ml (approximately 2 1/4 cups)Water400 ml for rice, 100 ml for brinjal and 50 ml for tamarind.
  • 250 g (approximately 1 2/3 cups)BrinjalSlice lengthwise immediately before cooking.
  • 25 ml (approximately 1 1/2 tbsp)Cold-pressed groundnut oil Organic Mandya
  • 2 g (approximately 1 tsp)Black mustard seeds Organic Mandya
  • 1 g (approximately 1 tbsp)Curry leaves
  • 20 g (approximately 2 tbsp)Raw groundnuts Organic Mandya
  • 10 g (approximately 2 1/4 tsp)Seedless tamarind Organic Mandya
  • 5 g (approximately 1 1/2 tsp)Jaggery powder Organic Mandya
  • 6 g (approximately 1 tsp)Fine salt
  • 10 g (approximately 2 1/2 tsp)Chana dal Organic Mandya
  • 5 g (approximately 1 1/4 tsp)Split skinless urad dal Organic Mandya
  • 10 g (approximately 2 tbsp)Coriander seeds
  • 4 g (approximately 3 tbsp)Byadagi dried chillies Organic Mandya
  • 1 g (approximately 1/2 tsp)Cinnamon pieces
  • 0.2 g (approximately a pinch)Cloves
  • 15 g (approximately 3 tbsp)Dry grated coconut

Method

  1. Cook rice

    Simmer rinsed rice with 400 ml water, covered over low heat for 15 minutes, until tender.

    ⏱ 15 min

  2. Rest rice

    Rest the covered rice off the heat for 10 minutes.

    ⏱ 10 min

  3. Roast powder ingredients

    Dry-roast chana dal, urad, coriander, chillies, cinnamon, cloves and copra over low heat for 5 minutes, until fragrant.

    ⏱ 5 min

  4. Cool the spices

    Cool the roasted ingredients on a plate for 5 minutes.

    ⏱ 5 min

  5. Grind the powder

    Grind the cooled mixture finely for about 1 minute.

    ⏱ 1 min

  6. Extract tamarind

    Squeeze tamarind into 50 ml warm water until the liquid is cloudy; discard tough fibres.

  7. Fry tempering

    Fry mustard, groundnuts and curry leaves in oil over medium-low heat for 3 minutes, until nuts colour lightly.

    ⏱ 3 min

  8. Cook brinjal

    Simmer brinjal, tamarind liquid, salt and 100 ml water in the tempering, covered over low heat for 10 minutes.

    ⏱ 10 min

  9. Season the base

    Stir all the powder and jaggery into the tender brinjal over low heat for 2 minutes.

    ⏱ 2 min

  10. Fold in rice

    Fold the warm rice into the brinjal mixture off the heat, without crushing the grains.

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Tips

  • Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
  • Spread rested rice gently to release excess steam before mixing.
  • Use the whole small batch of powder; roasting can overlap with rice cooking.

Serving

Serve with plain curd or cucumber kosambari.

Storage

Refrigerate within 1 hour and use within 24 hours; reheat until steaming throughout.

Variations

  • Replace brinjal with 250 g (approximately 2 cups) diced capsicum.
  • Omit the groundnuts for a version without nuts.

Nutrition per serving

Energy324 kcal
Protein6.6 g
Carbohydrates49.0 g
Fat11.8 g
Fibre4.0 g

Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments. Trace or unmodelled contributions omitted: Brinjal.

Questions people ask

Can I use purple brinjal for vangi bath?

Tender purple brinjals work in place of long green ones. Choose firm vegetables with few developed seeds, and cut them evenly. Cook until soft before adding rice, since the grains should only need folding through the finished vegetable base.

Why does vangi bath taste bitter?

Burnt spices or mature, seedy brinjals can introduce bitterness. Roast the powder ingredients gently and stop when aromatic, rather than dark brown. Check a small piece of brinjal before cooking and use a fresh batch if the vegetable tastes strongly bitter.

Can I make vangi bath powder ahead?

Roast and grind the spice mixture ahead, then cool it completely before closing the jar. Refrigerate this coconut-containing powder and use within a week. Keep a dry spoon in the jar and measure the same quantity when preparing the brinjal base.

How much rice should I add to vangi bath?

This batch uses 200 g dry rice for four servings, cooked separately before mixing. Add the cooked grains gradually so the seasoning spreads evenly. If using leftover rice, begin with approximately 600 g and adjust according to its moisture and the vegetable mixture.

How should leftover vangi bath be stored?

Cool the rice promptly in shallow containers and refrigerate within one hour. Use it within 24 hours, reheating only the portion needed until steaming throughout. Add a spoonful of water during reheating if the grains have dried around the edges.

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Photo: Organic Mandya · © Organic Mandya