- 4 tbsp oil
- ¾ tsp mustard seeds
- ½ tsp urad dal
- ½ tsp chana dal
- 1 dried red chilli
- a few curry leaves
- 1 green chilli - slit lengthwise
- 15-20 brinjals - cut into 1 in pieces
- 3 tsp groundnuts
- ¼-½ cup tamarind extract
- 2 tbsp vangi bhath masala powder
- jaggery to taste
- salt to taste
- ¼ tsp turmeric powder
- 1 bowl rice - cooked
- a few coriander leaves - finely chopped
Vangi bhath is a popular rice dish that originates from the Indian subcontinent. It is a major component of Karnataka cuisine and is popular among various vegetarian communities. Traditionally, vangi bhath is made using younger green egg plants. The defining feature of vangi bhath however, is the vangi bath powder which you can buy over the counter or make at home by yourself if you’re feeling bold. Either way, you’re sure to love it.
This dish is composed majorly of eggplants or brinjal. This makes this dish extremely beneficial for people who are on a meat restricted diet, like vegetarians or vegans, because eggplants are a great non-meat source of protein. Getting enough protein can be a real challenge for people who can’t eat meat. This is potentially dangerous as protein is needed to build and repair cells. It also plays a major role in digestive health and weight management.
How to make Vangi Bhath
The word bhath roughly translates to, "cooking together".