Karnataka

Vangi bath

Name: Vangi bath
Total time: 40 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1 cup sona masuri rice; 6 small purple brinjals in strips brinjal (eggplant, aubergine); 2 1/2 tbsp vangi bath powder; a marble size piece as thick pulp tamarind; 1 tsp jaggery; 1/4 cup fresh grated coconut; 3 tbsp cooking oil (vegetable oil); 2 tbsp peanuts; 1 tsp mustard seeds; 2 tsp chana dal (split chickpeas); 1 tsp urad dal (split black gram); 1 sprig curry leaves; a pinch asafoetida; 1/4 tsp turmeric (ground turmeric); a small handful coriander leaves (cilantro); Salt, to taste

Brinjal's finest work. It never gets this kind of respect anywhere else.

40 minTime

8 gProtein each

mediumSpice

What vangi means3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

400kcalsame

8 gproteinsame

6 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice1 cup sona masuri

Brinjal (eggplant, aubergine)6 small purple brinjals, in strips

Vangi bath powder2½ tbsp

Tamarinda marble size piece, as thick pulp

Jaggery1 tsp

Fresh grated coconut¼ cup

Cooking oil (vegetable oil)3 tbsp

Peanuts2 tbsp

Mustard seeds1 tsp

Chana dal (split chickpeas)2 tsp

Urad dal (split black gram)1 tsp

Curry leaves1 sprig

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Coriander leaves (cilantro)a small handful

Saltto taste

Method

6 steps

1Cook the rice so the grains stay separate. Spread on a plate to cool.
2Cut the brinjals into strips and drop them straight into salted water.
3Heat oil and add peanuts, mustard seeds, chana dal, urad dal, curry leaves and asafoetida.
4Add the drained brinjal, turmeric and a little salt. Cover and cook on medium, stirring now and then.
5Add the tamarind pulp, jaggery and vangi bath powder. Cook until the masala coats the brinjal.
6Switch off. Fold in the rice and coconut gently, then the coriander. Rest 10 minutes before serving.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Vangi bath

Brinjal's finest work. It never gets this kind of respect anywhere else.

40 minTime

8 gProtein each

mediumSpice

What vangi means3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

400kcalsame

8 gproteinsame

6 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice1 cup sona masuri

Brinjal (eggplant, aubergine)6 small purple brinjals, in strips

Vangi bath powder2½ tbsp

Tamarinda marble size piece, as thick pulp

Jaggery1 tsp

Fresh grated coconut¼ cup

Cooking oil (vegetable oil)3 tbsp

Peanuts2 tbsp

Mustard seeds1 tsp

Chana dal (split chickpeas)2 tsp

Urad dal (split black gram)1 tsp

Curry leaves1 sprig

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Coriander leaves (cilantro)a small handful

Saltto taste

Method

6 steps

1Cook the rice so the grains stay separate. Spread on a plate to cool.
2Cut the brinjals into strips and drop them straight into salted water.
3Heat oil and add peanuts, mustard seeds, chana dal, urad dal, curry leaves and asafoetida.
4Add the drained brinjal, turmeric and a little salt. Cover and cook on medium, stirring now and then.
5Add the tamarind pulp, jaggery and vangi bath powder. Cook until the masala coats the brinjal.
6Switch off. Fold in the rice and coconut gently, then the coriander. Rest 10 minutes before serving.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vangi bath

Make it your way

Ingredients

Method

Vangi bath

Make it your way

Ingredients

Method

Make it a meal