Vangi Bhath Recipe

psnarasimhan · May 9, 2014

Vangi bhath recipe enables you make the super-delicious rice dish vangi bath. It is usually prepared for breakfast and on some festival days like Vara Maha Lakshmi Vrata and Diwali. A main item of the vangi bhath recipe is the vangibath powder.

Usually, vangi bhath has long green brinjal as one of the main ingredients. If you do not like this vegetable taste, you can tryvangi bath with coccinia grandis (also known as ivy gourd) or vangi bath with methi leaves.

Another issue with using brinjal for making this rice dish is the scarce availability of fresh brinjal. Further, some brinjal will not cook well and could also taste bitter.

Fresh curd / yogurt, coconut chutney, or onion raita are some of the ideal side dishes to relish vangi bhath.

1.	Rice 1 cup
2.	Long green brinjal / brinjal / badanekayi / kathari kai / vankaya 3-4
3.	Oil 3 tablespoons
4.	Mustard 1/2 teaspoon
5.	Groundnut 1 tablespoon
6.	Channa dal 2 teaspoons
7.	Urad dal 1 teaspoon
8.	Curry leaves 2 sprigs
9.	Tamarind juice / tamarind paste / tamarind concentrate to taste
10.	Turmeric 1/4 teaspoon
11.	Vangibath powder 3 tablespoons
12.	Salt to taste
13.	Garnishing: coriander leaves

[h=2]How to make Vangi Bath?[/h]

1.	Cut brinjal into thin, about 1-and-a-1/2" long, pieces. Soak them in salt water till you are ready to add them to the seasoning. Drain the water. Add fresh water, squeeze the brinjal and drain. Repeat this process till you get clear water when you drain.
2.	Cook rice in a way that the cooked grains are not sticky. Spread the rice on a plate to cool.
3.	Skip this step if you are using tamarind paste / concentrate rather than tamarind. Soak tamarind in hot water for 10-15 minutes. Squeeze the juice from the tamarind pulp. Add little water to the pulp and squeeze the pulp again. Filter the juice to remove stones / sand that may be present in the tamarind. Boil the tamarind juice with one teaspoon of oil until the mixture becomes a sauce, having thickness similar to that of a tomato sauce. Keep the tamarind sauce aside.
4.	Heat oil in a kadai / utensil. Add mustard seeds. Add ground nuts and chana dal when the mustard seeds begin to splutter. Fry for 1 minute.
5.	Add urad dal. Fry till dal turns to golden brown.
6.	Add curry leaves. Fry till these become crisp.
7.	Squeeze the water completely from the brinjal pieces. Add brinjal to the seasoning. Fry till the pieces are soft, but not over soft.
8.	Add vangi bhath powder and salt. Fry.
9.	Add tamarind sauce / tamarind paste / concentrate. Add 1 or 2 tablespoons of water, so you can fry for 1-2 minutes and the mixture becomes thick. NOTE: If you are using freshly made tamarind sauce, do not use water. Vangi bhath seasoning is ready.
10.	Set aside 2 tablespoons of vangi bhath seasoning. Add the rest to the cooked rice. Add salt, tamarind sauce / paste / concentrate. Mix thoroughly. Taste the rice. If it is ok, set aside the remaining seasoning for future use. Otherwise, add the seasoning you set aside. Vangi bhath is ready.

TIPS

Vangi Bhath Recipe

1.

If you are using tamarind paste / concentrate and if it is too thick to mix with rice:

Add few teaspoons of water to the paste and mix so it gets a sauce-like consistency. Bring to boil.

2.

Do not add too much salt and tamarind to the seasoning, because the brinjal pieces will absorb these.

3.

Use lemon juice instead of tamarind, if it is not available. The color and taste of vangi bhath, however, will be slightly different.

4.

Use Mysore brinjal / long green brinjal, as this type gives a better taste.

Vangi Bhath Recipe

psnarasimhan

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