Imagine fluffy, golden rice infused with aromatic Vangi Bath masala—each grain glistening with just a touch of oil. Tender cubes of brinjal (eggplant) soak up the spices, while fried cashews add a delightful crunch. A garnish of fresh coriander and curry leaves completes this Karnataka classic, best served piping hot with a side of cool cucumber raita.
📝 Vangi Bath Recipe
Prep Time: 10 mins | Cook Time: 20 mins | Serves: 2
Ingredients:
- 1 cup basmati rice
- 2 purple brinjals (eggplants), cubed
- 2 tbsp Vangi Bath masala (homemade or store-bought)
- 1 tsp mustard seeds
- 5-6 curry leaves
- 2 tbsp roasted cashews
- Fresh coriander, chopped
Step-by-Step Instructions:
- Cook the rice until fluffy. Spread it on a plate to cool slightly.
- Temper the spices: Heat oil in a pan. Add mustard seeds, cumin, and curry leaves. Wait for the crackle!
- Sauté the brinjals until tender and slightly caramelized.
- Add the masala and stir well to coat the brinjals.
- Mix in the rice gently—fold, don’t stir aggressively!
- Garnish with cashews and coriander. Serve hot!
And it’s done! Your aromatic, flavor-packed Vangi Bath is ready to delight. 🌟”
Pro Serving Tips:
- Pair it with: Cool cucumber raita or tangy mango pickle
- For extra crunch: Sprinkle fried cashews/peanuts before serving
- Traditional touch: Serve on banana leaf for authentic Karnataka experience
Storage Tip:
Keeps well for 24 hours in fridge – just reheat with 1 tsp water to restore fluffiness!
Final Foodie Note:
“This iconic Karnataka dish proves simple ingredients can create magic. The crispy brinjals and fragrant masala will make this your new favorite rice dish!”
“Have you tried Vangi Bath with a substitute? Share your version in the comments!”
“san2strend.com tested method for perfect Vangi Bath every time – no mushy brinjals, just bold flavors!”