Vangi Bhath is a popular South Indian dish that originated in the state of Karnataka. It is a rice-based dish that is made with a spicy and tangy mixture of eggplants (or brinjals), rice, and a blend of aromatic spices.
To prepare Vangi Bhath, first, the rice is cooked separately, and then the eggplants are sautéed with a blend of spices. The cooked rice is then added to the eggplant mixture and cooked until well combined.
Vangi Bhath is typically served with Happala (a crispy, thin Indian cracker). It can be enjoyed as a main course or as a side dish and is often served during festivals, special occasions, or family gatherings.
- Rice – 1 cup
- Long green brinjals – 200 g.
- Asafoetida – a pinch
- Oil – 2 tbsp.
- Curry leaves – a handful
- Lemon – 2
- Mustard – 1 tsp.
For Masala Powder:
- Red chillies – 8
- Dhania – 2 tsp.
- Desiccated coconut powder – 3 tbsp.
- Ured dhal – 2 tsp.
- Gram dhal – 2 tsp.
- Cook rice and cool it by putting 1 tsp. of oil.
- In a pan put 1 tsp. of oil and fry red chillies, dhania, ured and gram dhal till golden and then the coconut power for few minutes.
- When it gets cooled, grind them finely.
- In a big pan, splutter mustard in oil and add curry leaves.
- Now fry cut brinjals.
- When it is fried well mix the powder and salt and fry for 2 minutes.
- Now add the rice and lemon juice and mix well.
- Vaangi bhath is ready to serve.