Vangi Bath Recipe (Karnataka Style)

Ingredients

For cooking rice

• 225 grams rice (sona masuri) or 1 heaped cup of rice
• ¼ teaspoon salt
• 2 cups water

For preparing tamarind pulp

• ½ tablespoon tamarind (tightly packed)
• ¼ cup hot water

Other ingredients

• 2 tablespoons peanut oil – can also use sesame oil or sunflower oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal (hulled and split black gram)
• 2 tablespoons roasted peanuts or cashews
• 1 stalk curry leaves or 10 to 12 curry leaves
• ⅛ teaspoon asafoetida (hing)
• 1 to 2 dry red chilies (seeds removed)
• 200 grams eggplants (brinjal or vangi), small to medium-sized green or purple – cut in long pieces and soaked in salted water for 15 to 20 minutes
• ¼ teaspoon turmeric powder
• 2 to 2.5 tablespoons vangi bath masala powder
• salt as per taste
• 2 tablespoons coconut – fresh & grated, optional
• ¼ to ½ teaspoon jaggery powder or chopped jaggery
• 2 to 3 tablespoons coriander leaves – chopped), optional

Steps

Preparation

1. Soak 1 heaped cup rice in water for 30 minutes. Any regular rice can be used; sona masuri is used here.
2. Pressure-cook the rice with 2 cups water and ¼ teaspoon salt over medium heat for 3 to 4 whistles or 11 to 12 minutes. Alternatively, cook it in a pot or pan, adding more water if needed for that method.
3. Leave ½ tablespoon tightly packed tamarind in ¼ cup hot water for 20 to 30 minutes.
4. Squeeze the soaked tamarind in its water to extract the pulp, then strain and set aside.
5. Let the pressure settle on its own before opening the cooker and fluffing the rice.
6. Let the rice cool in the cooker, or spread it on a large plate, thali, or tray. Once the cooked grains are warm or cool, cover and keep them so they do not dry out.
7. While the rice cooks, rinse the brinjals, remove their crowns, and cut vertically into 4 long pieces. Immediately put the pieces in a bowl of salted water.
8. Use enough salted water to cover the brinjals and leave them in it for 15 to 20 minutes.

Making vangi bath

1. Heat peanut oil in a pan or kadai; sesame oil or sunflower oil may be used instead.
2. Put the mustard seeds into the hot oil.
3. At the start of mustard-seed crackling, add ½ teaspoon urad dal.
4. Follow with 2 tablespoons roasted peanuts or cashews.
5. Saute until the urad dal turns golden.
6. Add the red chilies together with the curry leaves and asafoetida.
7. Lift the brinjals out of the salted water and put them in the pan. Take care, since adding them makes the mixture splutter.
8. Mix the brinjals into the rest of the tempering.
9. Add ¼ teaspoon turmeric powder and salt to taste.
10. Distribute the turmeric and salt by mixing thoroughly.
11. Cover with a lid and cook until the brinjals are half-cooked, checking at intervals. If they stick to the pan, add some water, cover again, and continue cooking.
12. Bring the brinjals to the half-cooked stage.
13. Add the tamarind pulp once the brinjals are half-cooked.
14. Add 2 to 2.5 tablespoons vangi bath masala powder.
15. Mix thoroughly and keep cooking uncovered. If the masala and brinjals stick, add ¼ cup water and continue cooking.
16. When the brinjals are well cooked and tender, add 2 tablespoons grated coconut and ¼ to ½ teaspoon jaggery powder.
17. Mix thoroughly again. The brinjal masala is thick, but it may be kept at a semi-gravy consistency for some moisture.
18. Take the pan off the heat and add the rice in two to three parts, mixing gently.
19. Mix the first rice portion in well, then add the next portion and mix well again.
20. Combine gently but thoroughly until everything is evenly mixed.
21. Serve with raita, papad, or chips.