Vangi Bath


Brinjal/ egg plant 5nos ( cut into long thin slices)
Basmathi Rice 1cup (cooked seperately)
Green chillies 2nos slit
tamarind extract 1 small lemon size dissolved in 1 cup water
turmeric powder 1tsp
ginger 1 inch chopped
bay leaves 2-3leaves
cardamom 3 nos
cinnamon 1 inch
aniseeds 1tsp
cumin seeds 1tsp
curry leaves few
asafoetida a pinch
mustard 1 tsp
olive oil 2tbsp
salt to taste
coriander leaves few

To Dry Roast and Grind

Urad dal 1tbsp
chana dal 1tbsp
coriander seeds 1tbsp
fenugreek seeds 1tsp
Red chillies 5 no
asafoetida a pinch


  • Cook the basmathi rice with water separately in the ratio of 1:1-1/2
  • Heat olive oil in a pan and throw mustards into it. Add the whole garam masala into it and then the ginger, green chillies, asafoetide and curry leaves. Fry well.
  • Now add the thin slices of brinjal ,turmeric powder and required salt. fry and cook well till the brinjals become soft.
  • Add Tamarind extract and let it boil for few minutes. and finally add the roast and ground masala powder to it. cook till the mixture becomes thick.
  • Finally, add the prepared brinjal mixture to the cooked basmathi rice and mix it thoroughly. Throw in some chopped coriander leaves. Vangi bath is ready:)


  1. Flavourful rice, nice twist to the usual variety rice

  2. wow wonderful version of vangi bath luks so tempting...

  3. Tempting meal..looks fantastic


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