- 2 big brinjals-- roughly chopped
- 4 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 2-3 garlic cloves
- 1 green chili or 2 tsp chili powder
- 2 tbsp tamarind sauce, alternatively you can also use lemon juice
- Small bunch of coriander leaves
- 5-6 curry leaves (fresh or dried)
- 1 tbsp white lentils
- 1/4 cup of water
- salt to taste
There are some leftover rice and vegetables in the fridge, and you are looking for a quick, tasty and healthy recipe.Well, you just found it – Vangi Bath!
Vangi bath is Kannada for ‘fried eggplant rice’. The birthplace of this this is, of course, Karnataka.The recipe is highly adaptable to the contents of your fridge and spice rack; don’t worry if you don’t have some of the listed ingredients!
By using just eggplant, herbs and spices, you will get an aromatic, nutritious and low-calorie meal with lots of fiber, vitamins, trace elements, and even some anti-inflammatory benefits.
How to make Vangi Bath
Vangi bath is also a recipe for 'eggplant haters.' By blending the vegetable (see step 4) to a soft paste, you get rid of the texture some people don't like. They will never know that they just had a delicious eggplant dish.
You can, of course, also use other leftover vegetables in your fridge, such aslike zucchini, pumpkin, squash, carrot, or any combinations of them. There are countless variations, and you are only limited by your imagination!