Vangi Bath/Eggplant Rice
THEME: #277 ONE POT WONDER
RECIPE: VANGI BATH/EGGPLANT RICE
What is Vangi Bath/Eggplant Rice?
Vangi Bath/Eggplant Rice is a tasty, filling and easy to make rice dish which is very popular in both the cuisines of Karnataka and Maharashtra. The difference comes from the spice mixture added to the rice dish. Vangi is the Kannada and Maharashtrian word for Eggplant (aubergine or brinjal) and bath is rice. There are many variations of recipes, some add cooked rice to the stir fried eggplant, while some cook is together. I prefer to make it as a one pot meal, adding raw rice to the stir fried eggplants and allowing both to cook together.
Vangi Bath/Eggplant Rice – Maharashtrian Style
Making Vangi Rice has been on my ‘to try’ list for a very long time. Before leaving India in Feb, I’m so glad I bought some ready made Goda Masala that is required for several Maharashtrian dishes. I know home made masalas or spice mixtures are the best but finding dagad phool (black stone flower) and naan kesar (cassia buds) is a task. I bought Bhavani Kitchen brand Goda Masala and to date its still so fresh and aromatic. The opportunity to make the rice came about because of the weekly Monday theme – One Pot Wonder. Well, mine is more a one kadai wonder 🙂 Preparing Vangi Bath/ Eggplant Rice is so easy. Served with some raita (yogurt salad) and chopped onions, it makes a delicious, filling and aromatic meal.
*Please note I have not been paid to advertise the brand and the quality and flavour is entirely my own opinion.
FoodieMonday/ Bloghop Group
This week’s theme One Pot Wonder, suggested by Archana was perfect for my Sunday lunch. I prefer making easy one pot meals on Sundays as they are fuss free and filling. Next on my list of one pot meal is Archana’s Vegetarian Tehri, another delicious and filling rice dish.
Generally, One Pot Meals are cooked in one pot, wok, tangine, skillet, Instant Pot, Rice Cooker or Dutch Oven. For this style cooking, only one vessel is required. These kind of meals are usually wholesome and filling.
Some One Pot Meals that can be served as a meal or as a light meal option:
- Instant Pot Corn Potato Cheddar Soup
- Buckwheat and Brown Rice Khichdi
- Bajri and Moong Dal Khichdi
- Tuvar Dal Khichdi
- Vrindavan Khichdi
- Moriyo/ Samo Khichdi
- Sabudana Khichdi
- Moong Dal Khichdi
- Mum’s Vegetable Soup
- Mizo Bai – Vegetarian
- Punjabi Vadiya Da Pulav
- Rasiya Muthiya
- Cassava in Coconut Milk
- Vegetable Pilau
- Dal Dhokli
- Vegetarian Tom Yum Soup
- Moroccan Vegetable Soup
- Vegetable Noodle Soup
- Spinach and Baby Corn Soup
- Sweet Corn and Mushroom Soup
- Mexican Vegetable Soup
Ingredients Required for Vangi Bath/Eggplant Rice
- Eggplant – brinjal or aubergine. Use baby ones, long ones, any which you get
- Rice – I’ve used basmati
- Ghee – clarified butter. For Vegan option omit ghee and use oil instead.
- Onion – sliced
- Garlic – minced
- Green Chillis – either chopped or paste
- Fresh Ginger – paste
- Yogurt – plain thick yogurt
- Curry Leaves – 1 sprig or 8-10 leaves, fresh or dried
- Salt – add according to your taste
- Asafetida – hing. For gluten free version omit asafetida or use asafetida that is free of wheat flour
- Peanuts – can replace peanuts with cashew nuts
- Grated Coconut – for garnishing
- Fresh Coriander – chopped for garnishing
- Mustard Seeds – rai
- Cumin Seeds – jeera
- Goda Masala – generally available in Indian Stores or on Amazon. Don’t omit this spice mixture as it adds that distinct flavor. If you want to make the spice mixture at home then please check out Poonam’s Maharashtrian Goda Masala recipe.
- Bay leaves
- Dry whole red chillis
- Turmeric Powder – haldi
- Jaggery Powder or grated – gud, gur
- For Gluten Free Version, don’t use asafetida or get gluten free asafetida
- For Vegan version replace ghee with oil and dairy yogurt with vegan yogurt
- Vegetarian healthy and filling meal
VANGI BATH/EGGPLANT RICE - MAHARASHTRIAN STYLE
- 200-250 g eggplant
- 1 cup rice
- 1 large onion sliced
- 4 tbsp plain thick yogurt
- 1 tbsp garlic minced
- 1 tsp ginger paste
- 1-2 green chillis chopped or paste
- 2 tbsp ghee/oil
- 1 sprig curry leaves
- 1½ - 2 tsp salt
- ⅛ tsp asafetida optional
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 -1½ tbsp Goda Masala
- 1 bay leaf
- 1-2 dry red chillis
- ¼ tsp turmeric powder
- ⅓ cup peanuts or cashew nuts
- 2 tbsp fresh grated coconut
- 2 tbsp fresh coriander chopped
- 1 tsp jaggery powder
- 2-2½ cups water
- Wash the rice and soak it for 15-20 minutes in the measured amount of water.
- Cut the eggplant into chunks or thick wedges. Keep it in some water till required.
- Heat ghee or oil in a pan over medium heat.
- Add mustard seeds. As soon as they begin to pop, add cumin seeds.
- Add bay leaf, dry red chillis and curry leaves. Stir fry for a few seconds.
- Add asafetida and sliced onion. Stir fry the onion till it becomes transculent.
- Add peanuts or cashew nuts, garlic, ginger and chilli paste. Stir fry for 20-30 seconds.
- Drain out water from the eggplants. Add to the pan.
- Add turmeric powder and salt. Mix well. Cover the pan and allow the eggplant to cook for 2-3 minutes.
- Add the yogurt, jaggery powder and Goda Masala. Mix well.
- Add the water in which the rice was soaked. Allow it to come to a gentle boil.
- Add rice, mix well and cover the pan.
- Cook the rice for 20 minutes or till its done over medium to low heat.
- Garnish the rice with chopped coriander and grated coconut and serve with some raita, papad and salad.
- The amount of water required to cook the rice will depend on the rice. Sometimes old rice requires more water.
- Add Goda Masala, jaggery and other spices according to your taste according to your taste.
- If you do not like peanuts add cashew nuts. I've used peanuts while cooking the rice and garnished with cashew nuts.
- Sliced coconut instead of grated added a bit of bite to the rice.
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