Vangibath facts for kids
Vangi Bath (Kannada: ವಾಂಗಿ ಬಾತ್) is a vegetarian South Indian dish that originated in Karnataka, Mysore region, though it is found throughout India. Vangi means brinjal (eggplant) and bhath means rice. Mostly viewed as a dry dish, it is accompanied with Mosaru Bajji or Raita. The flavor is that of coconut and coriander blended well with some mild spices. Traditionally, the dish is prepared using younger, green brinjal, though any variety of brinjal can be used in the creation of the dish, though the final result may differ between the varieties, and some opt out of using brinjal at all.
Types of eggplants
Any of the Brinjal variety would work fine with this dish but the taste will differ. Usually Fairytale or Barbarella are used. Fairy Tale is a thinner variety eggplant with strips and has buttery texture and taste, so it cooks very fast. It has very less seeds so it works very well in this dish.
Substitutions of eggplants
It is possible to prepare this dish in the same way with just Capsicum. It also works well with Potato or Ivy Gaurd/Koovakai.
Tradition and culture
Vangi Bhath, a dish also prepared specially during festival or family get togethers, feast etc. Normally a good quantity of vangi bhath masala is made in advance and stored at least for about 2 weeks and used again or use it with other vegetables too.
Ingredients
Main Ingredients: Eggplant, Rice
Recipe
8-10 baby eggplants, cut into 4 with stems intact
1,5 cups rice – cooked
2 teaspoons + 2 tablespoons oil
2 medium onions sliced
chopped fresh coriander for garnishing
6-7 dried red chillies
1 tablespoon split Bengal gram (chana dal, soaked and drained
scraped coconut for garnishing
8-10 curry leaves
2-3 green chillies, split
2 teaspoons tamarind pulp
1 teaspoon mustard seeds
0,5 teaspoon turmeric powder
8-10 black peppercorns
2-3 cloves
1 teaspoon fennel seeds
2 teaspoons poppy seeds
2-3 green cardamoms
pinch of asafoetida
salt
