Vangi bath, brinjal rice, is one of the classic chitranna-style mixed rices of Karnataka, served in Bengaluru and Mysuru homes and in Udupi restaurants. It uses small purple or green brinjals cooked with a special masala of roasted chana dal, urad dal, coriander, red chillies, cinnamon, cloves and dry coconut, and then mixed with cooked rice.
Each grain is coated in a reddish-brown masala, with soft brinjal pieces throughout. The flavour is warm and slightly tangy, with sweetness from jaggery and crunch from peanuts or cashews. It is popular as a lunchbox meal and as a light weekend lunch with raita. It also packs well for picnics and train journeys because it tastes good at room temperature.
At a glance
| Region | Karnataka |
|---|---|
| Cuisine | Kannada |
| Diet | Vegan |
| Course | Rice |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Total time | 45 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | rice / brinjal / tamarind / dry coconut / peanuts |
Ingredients
For the vangi bath powder
- 1 tbsp chana dal
- 1 tbsp urad dal
- 2 tbsp coriander seeds
- 6 Byadgi chillies
- 1 inch cinnamon
- 3 cloves
- 1/4 tsp fenugreek seeds
- 2 tbsp dry coconut (kopra), grated
For the bath
- 3 cups cooked rice, cooled
- 250 g small brinjals, cut into thin strips
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 2 tbsp peanuts
- 1 sprig curry leaves
- 1/4 tsp asafoetida
- 1/4 tsp turmeric powder
- 1 tbsp thick tamarind paste
- 1 tsp grated jaggery
- 1 tsp salt
- 2 tbsp chopped coriander leaves
Method
- Dry roast the chana dal, urad dal, coriander, chillies, cinnamon, cloves and fenugreek on low heat for 4-5 minutes until golden and fragrant. Add the coconut and roast 1 minute more. Cool and grind to a fine powder.
- Keep the cut brinjals in salted water until needed so they do not discolour, then drain.
- Heat oil in a wide kadai. Fry the peanuts until crunchy, then add mustard seeds. When they splutter add chana dal and urad dal and fry until golden. Add curry leaves, asafoetida and turmeric.
- Add the brinjals and salt and toss. Cover and cook on medium-low heat for 6-8 minutes, stirring occasionally, until the brinjals are soft but not mushy.
- Add the tamarind paste and jaggery and cook for 2 minutes until the raw smell goes.
- Add 2.5 tbsp of the vangi bath powder and stir for 1 minute until the brinjals are coated.
- Add the rice and gently fold everything together on low heat for 2 minutes until evenly mixed. Taste and add more powder or salt if needed.
- Garnish with coriander and serve warm.
Tips
- Use small, tender brinjals with few seeds.
- Cooked rice should be cool and separate, or the bath turns mushy.
- A tablespoon of ghee mixed in at the end adds a lovely richness.
Serve with
Onion-cucumber raita and papad or potato chips.