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.
Vangi Bath Recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours tog
Ingredients
big brinjals-- roughly chopped: 2
tbsp vegetable oil: 4
tsp black mustard seeds: 1
tsp cumin seeds: 1/2
tsp turmeric powder: 1/4
garlic cloves: 2-3
green chili or 2 tsp chili powder: 1
tbsp tamarind sauce, alternatively you can also use lemon juice: 2
Small bunch of coriander leaves
curry leaves (fresh or dried): 5-6
white lentils: 1 tbsp
cup of water: 1/4
salt to taste
How To Make Vangi Bath
- If you don't use leftovers, cook some fresh rice.
- While the rice cooks, heat 2 tbsp of oil in a pan and add garlic, chili, coriander and curry leaves, salt, and chopped eggplant.
- Sauté for about 5 minutes or until the eggplant has softened.
- Remove from pan and set aside. You can blend the eggplant mix to a rough paste, or you can leave it chunky, depending on your preference.
- Swipe the pan clean and heat the remaining oil.
- Add mustard seeds, cumin, turmeric, and lentils. Gently fry until the lentils start to brown.
- Return the eggplant mix to the pan, add the water and combine all ingredients.
- Add the rice, mix well and cook for about 2-3 minutes.
- Check the seasoning and add salt if necessary.
- Enjoy with cucumber raita, yogurt or just plain.
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!