Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Vangi Bath or Eggplant Rice
Quickly Prepare a Main Course Dish
Eggplant (brinjal) contains many vitamins, minerals, phytonutrients, and fiber. They can help with weight management. They are considered good for heart health and may help manage cholesterol. Their benefits include helping to reduce high blood pressure too.
I make eggplant rice for lunch or as a lunchbox snack whenever I have very little time to plan and cook the main course. Vangi bath is an excellent spicy dish that has rice, vegetables, and spices. You can make this aromatic brinjal rice in a few minutes.
Now, let me show you how to make vangi bath.
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Serves four people
- 2 cups white raw rice, cooked al dente
- 2 eggplant or one cup cubes, you can use any variety of eggplant or brinjal
- 6 French beans, chopped lengthwise
- 1 carrot, chopped lengthwise
- 2 tbsp capsicum, cubed
- 1/4 cup grated coconut
- 2–3 tbsp oil
- 1 tomato, chopped
- gooseberry-sized tamarind, soaked in water
- 1/4 tsp red chili powder
- 1 1/2 tbsp vangi bath powder, available in Indian stores
- 1/4 tsp sugar or jaggery powder, optional, I used, to balance the taste
- 1/2 tsp salt, or as per taste
- 2 tbsp coriander leaves, for garnishing
- 1 spring curry leaves
Step-By-Step Instructions and Images for Making Vangi Bath or Eggplant Rice
- Wash white rice. Cook it al dente. Set aside for cooling.
- Wash eggplant. Chop them into 1-inch cubes. Immerse the cubes in water. This step is to wash the sticky substance from the eggplant so that they keep their color. Strain them before using.
- Par-boil chopped French beans and carrots in just enough water. Keep aside.
- Heat oil in a deep-bottomed pan or wok. Throw in mustard seeds. Let them splutter. Add curry leaves.
- Add eggplant cubes. Throw in some salt.
- Stir-cook them for 4–5 minutes. Add chopped capsicum and par-boiled vegetables. Continue cooking till all the veggies become tender, yet crunchy.
- Add chopped tomatoes. Stir-cook till they become a bit mushy. Add red chili powder and vangi bath powder. Saute for 30 seconds.
- Add tamarind pulp, sugar or jaggery powder, and remaining salt. stir-cook on low heat till the sugar melts and blends with the other ingredients.
- Add cooked rice. Gently mix them with the spices and the veggies. Add grated coconut. Simmer for 3–4 minutes or until the rice blends with the other ingredients.
- Check for the salt. Adjust accordingly. Turn off the heat.
- Your favorite vangi bath or eggplant (brinjal) rice is ready!
- Garnish it with finely chopped coriander leaves. Serve vangi bath with a yogurt-based raita on the side. You can even eat it without any side dish. Happy eating!
© 2017 ShailaSheshadri