Vangi Bath - with homemade masala

A popular dish from Karnataka cuisine, made with brinjals, jeera rice and a spice mix.

This dish is quite a renown item in most South Indian restaurants, Darshini, Mess or home kitchens.

Typically made with a dry spice powder with pre-cooked rice as an easy tiffin meal or for lunch or dinner. However, our home recipe uses a freshly ground masala, which you can also use to make veg biryani.

I personally prefer using small/medium size purple brinjals instead of the green long ones while making this dish. Also avoid stirring too much while cooking the rice along with brinjals, as they till become super mushy and you don't want the pulp of brinjal getting separated.

Add Sona Masuri, Jeera Sambar Rice or Basmati Rice to give it a nice pilaf or biryani texture to the overall dish. The unique fragrance from these rice grains along with the freshly ground masala, lend this dish fantabulous flavours and make it taste awesome !!

Cooking the rice with just about sufficient water is also vital for this dish, considering you do not want them to stick together and become a block. Fresh ingredients, slow cooking and a nice onion tomato raita, all go well into making this dish a happy meal by itself.

INGREDIENTS: Serves 4

4 Small Brinjals

1 cup green peas

1 large onion, chopped

1 large tomato, chopped

1 inch Cinnamon stick

3 - 4 Cloves

3 Green Cardamom

5 tbsp - Oil

1 Star Anise

2 tbsp - Mint leaves

2 tbsp - Coriander leaves

1 tsp - Turmeric powder

1 tbsp - Coriander powder

Salt to taste

For masala:

Ginger - 1 inch

Garlic - 6 cloves

Green Chillies - 4

Dry Red Chillies - 5

PROCEDURE :

1. In 1 tbsp oil, fry the ingredients listed under masala for 3 mins (do not overcook) and grind it to a fine paste by adding little water.

2. In a deep vessel, add 5 tbsp oil, whole spices (cinnamon, cloves, elaichi) and fry onions until translucent.

3. Next, add mint and coriander leaves along with tomato, salt to taste, coriander powder and turmeric powder. Cook until the tomato pieces soften up.

4. To the above mixture add the finely ground masala, fresh peas and cook until the oil leaves the sides of your vessel.

5. Add in the chopped brinjals, stir to coat the masala and cook for 5mins on a medium simmer.

6. Add soaked rice and sufficient water, stir well. Check for spice & salt levels and adjust as per preference.

7. Cook with a closed lid on until the rice is done with intermittent stirring.

Serve hot with raita of your choice.

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