Vangi Bath Recipe
Do you want to turn your regular rice meal into something unique? Do you feel regular plain rice has become monotonous? It is time to give your regular meal a tangy twist! Vangi Bath is an appetizing dish celebrating the unusual flavours of brinjals, fragrant spices, and tamarind, also called imli. The combination of bold and comforting tastes makes it a go-to meal option for many. The unusual mixture of spices gives the vangi bath recipe an in-depth and rich flavour, whereas the brinjals and fluffy rice give it a soft texture. You can pair the dish with raita or papad or enjoy it as a standalone dish.
Vangi Bath Recipe: Ingredients
The ingredients needed for cooking the delicious vangi bath are listed below:
For Cooking Rice
- 1 cup of any Keshar Kali rice
- ¼ teaspoon salt
- 2 cups of water
For Preparing Tamarind Pulp
- ½ tablespoon of tamarind (tightly packed)
- ¼ cup of hot water
For Vangi Bath Masala Powder
- 5-inch cinnamon
- 1 teaspoon clove
- 5 pods cardamom
- 1 mace/javitri
- 2 teaspoons of poppy seeds
- 2 teaspoons of oil
- ¼ cup of coriander seeds
- ¼ cup of urad dal
- ¼ cup of chana dal
- 1 tablespoon of cumin/jeera
- 1 teaspoon methi/fenugreek
- ½ cup of dry coconut, sliced
- Dried red chilli
Other Ingredients
- 2 tablespoons of cold-pressed oil
- ½ teaspoon of mustard seeds
- ½ teaspoon of urad dal
- 2 tablespoons of nuts (peanuts and cashews both roasted)
- 10 to 12 curry leaves
- ⅛ teaspoon of asafoetida or hing
- 1 to 2 dry red chillies (seeds removed)
- 2 cubed brinjals
- ¼ teaspoon of turmeric powder
- 2 to 2.5 tablespoons vangi bath masala powder
- Salt as per taste
- ¼ to ½ teaspoon of jaggery powder
For Garnishing
- 2 tablespoons of fresh & grated coconut
- 2 to 3 tablespoons of chopped coriander leavers
Vangi Bath Recipe
Below is a step-by-step guide on cooking the delicious vangi bath dish:
Step 1: Preparation
- Wash a cup of Keshar Kali rice. After rinsing the soaked rice for a few minutes (approximately 30 minutes)
- Put rice in a pressure cooker. Add two cups of water and 1/4th teaspoon of salt.
- Allow the rice to cook in a pressure cooker on a medium flame for 3 to 4 whistles. If you cook rice in a pot, then you need more water.
- Meanwhile, heat 1/4th cup of water in a bowl and soak ½ tablespoon of tamarind for around 20 to 30 minutes.
- Now it’s time to wash brinjals properly. Take out the crown and cut the vegetable into 4 long pieces. Put the vertical long slices in a bowl filled with water. Also, add a pinch of salt to it.
- Ensure that water covers all the pieces properly. Let brinjals soak in salted water for around 15 to 20 minutes. Strain water and put the soaked vegetable aside.
- Squeeze imli in water to extract the pulp. Then drain out the water and place the squeezed tamarind aside.
- When rice is cooked, let the pressure settle down itself. Spread rice on a plate and allow it to cool down.
Step 2: Vangi Bath Masala
- Put a deep-bottomed pan your stove and the following ingredients: 5-inch cinnamon, 1 tsp clove, 5 pods cardamom and 1 mace. Dry roast them till they release their fragrance. Keep the roasted spices in another utensil and put them aside.
- In the same pan, roast 2 teaspoons of poppy seeds until they pop up and set them aside.
- Add 1 tablespoon of any cold-pressed oil and add the following ingredients: ¼ cup of coriander seeds, ¼th cup of urad dal, ¼th cup of chana dal, 1 teaspoon of cumin and 1 teaspoon methi. Roast them till they change their colour.
- Add ½ a cup of dry coconut and slightly roast them. Keep them aside and allow them to cool down.
- Add 1 teaspoon of oil to the pan and add a few dry red chillies. Roast them till the chillies puff up.
- Let the chillies come to room temperature. Then, pour the roasted spices into the blender jar.
- Grind them well without water and your masala for vangi bath is ready.
Step 3: Cooking Vangi Bath
- In a deep-bottomed pan or kadhai, turn your stove to medium flame, pour 2 tablespoons of oil and add the following ingredients: 1 teaspoon of mustard, 1 teaspoon of cumin, 1 teaspoon each of urad and chana dal, 2 tablespoons of nuts (peanuts or cashews). Stir the mixture and allow them to splutter.
- Add some curry leaves, 1/8th teaspoon of asafoetida, and 1 dried red chilli. Stir them well.
- Add the soaked brinjals, also called eggplants, and stir for 2 minutes.
- Add the tamarind extract, salt as per your taste, and 1/4th teaspoon of turmeric. Mix the ingredients properly, cover the utensil, and let it cook for 5 minutes.
- Next, add 2 tablespoons of the vangi bath masala powder and half a teaspoon of jaggery also called gur.
- Add the cooked Keshar Kali rice and salt as per your taste. Saute well while ensuring that the rice and spices are properly combined.
- Cover the utensil and allow it to simmer for around 5 minutes. Ensure that the rice has absorbed the flavours well.
- Garnish Vangi Bath recipe with 2 tablespoons of fresh, grated coconut and 2 to 3 tablespoons of coriander leaves. Your tasty Vangi bath dish is prepared to be served. Savour the meal with raita or papad as you prefer.
Conclusion
A tasty South Indian dish, Vangi bath is a flavourful blend of brinjals also called eggplants and rice with scented spices and tamarind. The unusual taste and combination of flavourful ingredients make this dish a comfort food for many people. Whether you relish the dish occasionally or frequently, the Vangi Bath recipe highlights the culinary richness of South India. The balance of spice, taste, aroma, and texture makes it more than a wholesome meal; it is an enriching experience that brings a burst of flavours to the table. So, buy rice from Keshar Kali today and savour this delectable dish!
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