Vangi bath (Eggplant rice)

Vangi bath (Eggplant rice)

The cuisine of Karnataka has some interesting and unique dishes . To name a few- Bisibele Bath, Saaru, Vangi Bath, Khara Bath, Akki Rotti, Ragi mudde and uppittu. Though these dishes are made in all parts of India, I still feel these have very unique flavor and taste when eaten in Karnataka.

I came to know more about Karnataka cuisine only after i got married to Venkatesh. Among the dishes mentioned above, i make bisebele bath and vangi bath more often. The great thing about making the bisebela bath and vangi bath is, the pre made spice powder. Having this masala powder handy makes these dishes very simple in making and most of all less time consuming. I generally get the home made masala powder made by my co-sister from India. This masala powder can be easily found in any Indian grocery store.

Note: In my in-laws house, we use the same masala powder for both bisebele bath and vangi bath.

Ingredients:

• 1 cup rice (uncooked)
• 6 small brinjals or 1 medium italian egg plant
• 2 tsp vangi bath powder
• curry leaves
• 1 tsp lemon juice
• salt

Procedure:

Cook the rice with 2 cups of water.

Cut the brinjals 1/2 inch lenght wise. For reference see the picture below.

Take a large non-stick skillet put 3 tbsps of oil, few mustard seeds, few curry leaves and then add the brinjal with some salt. Cook till the brinjal becomes tender. Now add 1/2 tsp salt, 1 tsp vangi bath powder and just cook for a minute and then turn of the stove.

After five minutes remove the brinjal mixture from the skillet and place in a plate. Now in the same skillet put the rice with 3 tsps of oil, 1 tsp of vangi bath powder,1/2 tsp of salt and lemon juice. Gently mix all the ingredients, with out breaking the rice.

Once the spices are well incorporated in the rice, add the brinjal mixture to the rice and mix it well. Taste and reseason accordingly.