Vangi Bath

Method

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   About Vangi Bath: Vangi Bath is a Karnataka specialty rice dish made with brinjal (eggplant) and a freshly ground special spice powder called Vangi Bath powder. It is earthy, aromatic and deeply satisfying. Vangi means brinjal and Bath means rice in Kannada.

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   Make the Vangi Bath powder: This freshly made powder is the heart of the dish. Dry roast 2 tbsp chana dal, 1 tbsp urad dal, 1 tbsp coriander seeds, 1 tsp cumin seeds, 4 dried red chillies, 4 cloves, 1 small cinnamon stick, 2 tbsp dry coconut (copra) and a small piece of stone flower (dagad phool — optional but traditional) in a dry pan on low heat for 5-6 minutes until fragrant and golden. Cool and grind to a fine powder. Store-bought Vangi Bath powder is also available at Karnataka stores.

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   Cook the rice: Cook 1.5 cups raw rice until the grains are separate and just done — not overcooked. Spread on a tray and cool completely.

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   Prepare the brinjal: Take 300g small tender brinjals — the small purple or green variety works best. Remove the stem and cut each brinjal into 4 pieces lengthwise. Keep in water with a little turmeric to prevent browning.

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   Make the tempering base: Heat 3 tbsp oil in a wide pan. Add 1 tsp mustard seeds and let pop. Add 1 tsp chana dal and 1 tsp urad dal and fry until golden. Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

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   Add onion: Add 1 medium onion chopped and cook 5 minutes until soft.

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   Cook the brinjal: Drain the brinjal pieces. Add to the pan and toss well. Cook on medium heat for 8-10 minutes until the brinjal is completely soft, slightly charred and cooked through. Add half tsp turmeric and salt.

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   Add the vangi bath powder: Add 2-3 tbsp of the vangi bath powder to the cooked brinjal. Stir well and cook for 2 minutes. Also add 1 tsp tamarind paste mixed with 2 tbsp water. The brinjal mixture should be well coated and fragrant.

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   Mix in rice: Add the cooled cooked rice to the pan. Gently fold everything together using a flat spatula until every grain of rice is coated with the brinjal masala and spice powder. Cook on low heat for 3 minutes.

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    Serve: Garnish with fresh coriander and roasted peanuts. Serve with raita, papad and pickle. Vangi Bath is a complete one-dish meal.