Sunday, 19 August 2007

Vangi Bath - Baby Augberine Rice

I dunno where this recipe had its origin...But my hubby told me that they used to have it for mid-morning meal in Shimoga (Karnataka) where he did his engineering...He is a big fan of Brinjal/Egg Plant/Augberines...Though I do not like this vegetable a lot, I use it frequently in my kitchen to satiate my hubby's palate...It's a bit painstaking, but for those who love this vegetable, this recipe would be a perfect main dish in their meal.


For the spice powder,
Cumin seeds - 2 teaspoon
Dhania (Coriander seeds) - 1 teaspoon
Blackgram dal - 3 teaspoon
Fenugreek seeds - 1/2 teaspoon
Red chillies - 4 small
Cinnamon - 1 inch stick broken into tiny pieces
Cloves - 3-4
Oil - 2 teaspoons

Heat the oil in a skillet and roast all the above ingredients. Take care not to burn them. Cool the mixture and grind into a smooth powder in a mill. Set this aside.

Ingredients for the Vangi Bath:

Basmati Rice - 4 cups (Cooked)
Spice powder - 2 table spoons
Baby Augberines/vankayalu/Brinjals/Baby eggplants - 500gm - cleaned and cut into chunks
Onions - 1 large (sliced)
Green chillies - 5 chopped
Tamarind juice - 1 table spoon
Jaggery - 1 teaspoon (grated)
Turmeric - 1/4th teaspoon
Cashews - 10-12 (dry roasted)
Mustard seeds - 1 teaspoon
Curry leaves - 10
Chana Dal - 1 teaspoon
Salt - to taste
Oil - 100ml


1. Heat the oil in a wide bottomed pan. When the oil get hot, add the chana dal, mustard seeds and curry leaves.
2. When the mustard seeds start to splutter, add the green chillies and onion pieces and saute until onions turn transperent.
3. Now add the turmeric and brinjal pieces and close the pan with a lid cook on medium flame for about 5-7min.
4. When the brinjal pieces start turning soft add the tamarind juice, salt, spice powder and grated jaggery and mix well. Add little water if the mixture is too dry. Cook on medium flame for 3-4min.
5. Now add the cooked Basmati Rice and mix thoroughly.
6. Garnish with roasted cashews.

Serve warm with raitha or any low-spice leveled chutney (like coconut chutney). Can be consumed on its own too...

You can add dessicated coconut as a supplement.
I would like to submit this as an entry to the JFI event for August hosted by Sharmi of Neivedyam.


Sharmi said...

Dear Keerthi, its a beautiful entry and lovely presentation. I found your email in my spam mail list and by mistake deleted it. Can you please resend it to me. Sorry for the inconvenience. Thank You.

Padma said...

Bingo! I wanted to make this of JFI but yours looking awesome, tx for those beautiful pics, Keerthi!

Sirisha Kilambi said...

Wow....I love Vangi Bath.....looks mouth-watering and yummy dear...felt like eating out from the screen :-)

Cinnamon said...

Hey Keerths... nice one ra... I have to try it soon :)

Kajal said...

Nice Spice powder you made at home and I like it....nice aroma when we made spicy powder at home. You add jaggery with spicy powder in brinjal pieces then it turns something new nice taste. I will definitely try your powder and cook rice in your way. Thanks for sharing.Nice entry.:))

Asha said...

I love Vangibhat , thanks for the recipe!:)

Musically Me said...

Hey Keerthi,

Hope you remember me. This is Spandana, your batchmate at Siddartha.

I chanced up on your blog accidentally and recognized you by your pictures and write up. I had no idea you are such an amazing cook. Your recipes are yummy... good for you girl... will keep visiting...keep 'em coming