Vangibath Recipe
We're going to be exploring Vangi Bath, a popular comfort food in Karnataka. This aromatic rice dish combines fragrant rice with spiced brinjals, or eggplants, for the ideal harmony of flavour and texture. Vangi Bath is an absolute must-try for anyone who enjoys brinjal or wants to spice up their meals.Vangi Bath powder is the highlight of this dish; it's a particular masala created from roasted spices like red chillies and coriander. It's difficult to resist the delicious, earthy flavour it imparts when combined with rice and sautéed brinjals. Vangi Bath is a simple dish that is bursting with flavour for lunch or dinner, especially when it is served with raita on the side.This dish is great for hectic weeknights because it's simple to make and tastes great in just one pot. Don't worry if you've never cooked with Brinjal before! This method ensures that you always receive the perfect Vangi Bath by simplifying the process into simple steps.Follow along as I walk you through this real recipe, along with flavor-enhancing hints and adjustments to fit your palate! Vangi Bath makes a lovely dish whether you're hosting a dinner party or just need something quick and nourishing to eat. Come on, let's cook!
Ingredients
- Raw Rice-300g
- Oil-4 Tbsp
- Mustard seeds-1/4 tsp
- Cumin seeds-1/2 tsp
- Red Chilli-2
- Onion-1
- Brinjal -2
- Capsicum-1/2
- Salt
- Cashews-10
- Jaggery-1/2 tsp
- Tamarind-1/2 Lemon sized
- Vagibath Powder-2.5 Tbsp
Instructions
- For ten to fifteen minutes, wash and soak the Rice.
- Immerse the Tamarind in half a cup of Water.
- Heat the Oil in a cooker, splutter some Mustard seeds and Cumin seeds, and when they splutter, add sliced dried Chillies and Onion.
- Add the chopped Capsicum, Brinjal, and Cashews along with Salt and Jaggery once the Onion is tender.
- In order to counterbalance the flavour, add the Jaggery; Cashews are optional.
- Cook for one to two minutes, then add the Bisibelebath powder and the Tamarind Water.
- After cooking everything in the Oil for one to two minutes, or until the Brinjal is mushy, add twice as much Water as the Rice that was taken.
- When the Water starts to boil, add the Rice that has been soaked. If everything seems okay, check the Salt level and cook for three whistles.
- Allow the cooker to release pressure, then remove the lid and mix everything together so that the masala coats the Rice on top or bottom.
- Serve hot with Raita.
Video
Notes
Here, Vangibath Masala takes the spotlight.
Cook on medium heat at all times.
Water can be kept warm or boiled before being added to the masala.