Vangibath is one of the most delicious rice item and very popular in Karnataka. It is also famous in Andhra Pradesh, Tamil Nadu. It is equally famous in Maharashtra. It is a spicy item and liked by everyone.
Vangibath is prepared as breakfast and in festivals like Ugadi, Gowri-Ganesha, Varamahalakshmi, Deepavali. It is also prepared in functions, marriages, kitty party, get-together.
It is very easy to prepare. Even a non-cooking person or a bachelor can also prepare and enjoy.
I usually keep ready home-made masala powders in my kitchen, like Rasam powder, Sambar powder, Vanginath powder, Bisi Bele Bath Powder so that dishes can be prepared quickly.
Try out this recipe and give your feed back. Also try out my other recipes Rava Vangibath, Methi-peas bath, Capsicum bath, Cabbage Bath.
Cooked Rice 2 cup
Brinjal 1 ½ cups
Tomato ½ cup
Green chillies 5-6 big
Vangibath Powder 4-5 tbsp
Turmeric ½ tsp
Tamarind Pulp or Lemon Juice 3-4 tsp
Dry coconut 3-4 tsp
Mustard ½ tsp
Oil 4-5 tsp
Salt to taste
Cut brinjal into long pieces and put into water to avoid change in colour.
In a pan put oil, when it is hot put mustard seeds. When it splutters put cut green chillies.
Add brinjal, curry leaves, turmeric and cover the lid for 2-3 mins.
Now add cut tomatoes and cook for 2-3 mins.
Add salt, tamarind pulp and vangibath powder and mix.
Cover the lid and lower the flame and allow to cook for 2 mins.
When the mixture is slightly cool. Add dry coconut and mix with cooked rice and serve.
Vangibath can be served along with any mosaru bajji or raitha. It can also be consumed without any side dish.
Vangibath mixture can be taken with chapathi, dosa also.
Make sure that while mixing vangibath, rice should also be cooled. You can add more oil if required, as per your choice. You can also try with capsicum, cabbage, methi peas, instead of brinjal but the procedure will be the same.