Meal Prep · South Indian
Vangi Bath
A fragrant and tangy brinjal rice dish from South India, perfect for a satisfying meal.
Ingredients
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Step-by-step- Cook the rice: Drain the soaked rice and cook it with 3 cups of water and a pinch of salt until fluffy. Let it cool slightly and spread on a plate.
- Prepare the brinjal: Heat 1 tbsp oil in a pan and sauté the diced brinjal until tender and slightly browned. Remove and set aside.
- Temper the spices: In the same pan, add 2 tbsp ghee/oil. Add mustard seeds, urad dal, peanuts/cashews. Once mustard seeds splutter and dal turns golden, add curry leaves and green chilies.
- Sauté aromatics: Add chopped onion and sauté until translucent. Stir in ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add powders and tamarind: Reduce heat, add turmeric powder and Vangi Bath powder. Sauté for 30 seconds until fragrant. Add tamarind paste, jaggery (if using), and a splash of water. Cook until the mixture thickens slightly.
- Combine with brinjal: Add the sautéed brinjal back into the pan and mix well with the masala. Cook for 2-3 minutes, allowing the flavors to meld.
- Mix with rice: Gently add the cooked rice to the brinjal mixture. Mix carefully with a light hand to avoid mashing the rice. Adjust salt if needed.
- Garnish and serve: Garnish with fresh chopped coriander leaves. Serve hot with raita or papad.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 8 g |
| Fat | 12 g |
| Carbohydrates | 60 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Vangi Bath in an airtight container in the refrigerator. Ensure it cools completely before storing to prevent spoilage.
Freezer Not recommended
While technically possible, freezing Vangi Bath can alter the texture of the rice and brinjal, making it mushy upon thawing. Best enjoyed fresh or refrigerated.
Reheat Stovetop/Microwave
For best results, reheat on a stovetop over low heat, adding a splash of water or a teaspoon of ghee to prevent drying out. Microwave on medium power, stirring occasionally, until heated through.
Chef’s Corner
- For authentic flavor, use homemade Vangi Bath powder. It typically includes roasted chana dal, urad dal, coriander seeds, dry red chilies, cinnamon, cloves, and cardamom.
- Don’t overmix the rice! Gently fold the masala into the rice to keep the grains separate and avoid a mushy texture. Using cooled rice also helps.
- Adjust the tanginess and sweetness: Vangi Bath can be customized. Increase or decrease tamarind paste for tang, and jaggery for a touch of sweetness to balance the flavors.
